Garde Manger

DEPARTMENT: Kitchen

JOB TITLE: Garde Manger

REPORTS TO: Executive Chef and Executive Sous Chef

SCHEDULE: Full-Time (including weekends and holidays during peak season: May–September)

COMPENSATION: Hourly (Non-Exempt); competitive, based on experience: $22-$24/hour

BENEFITS: Medical, Dental, Vision, Paid Vacation & Sick Time, 401(k) with employer match, Golf Privileges, Free Shift Meals, and Annual Bonus

Burning Tree Country Club is seeking a skilled, motivated, and hospitality-driven Garde Manger to join our Culinary Team. This role prepares and executes menu items for both à la carte dining and special events while maintaining the highest standards of quality, safety, and consistency.

As a key member of the kitchen team, the Line Cook contributes directly to the Member dining experience by executing dishes with precision, maintaining a clean and organized work environment, and collaborating closely with fellow culinary professionals. This role requires strong culinary fundamentals, attention to detail, and the ability to perform efficiently in a fast-paced service environment.

Who We Are Burning Tree Country Club is a private, family-oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.

Our community includes:

An 18-hole championship golf course that has hosted U.S. Open Qualifiers and Met PGA events

An 8-lane, 25-meter pool with diving well

Har-Tru tennis courts and platform tennis complex

Multiple dining venues and event spaces

Active junior programs in golf, tennis, and aquatics

A year-round Youth Activities Program and Summer Camp

Our Food & Beverage Department includes several dining outlets both indoors and outdoors, including The Grille Room, Founders Bar, Patio, and Salons, serving Members and guests according to established service standards and traditions.

At Burning Tree Country Club, we are proud to be a team of dynamic professionals who champion authenticity, consistency, excellence, and innovation. We seek individuals who are committed to delivering exceptional service, working collaboratively, leading with integrity, and continuously striving to improve.

Who You Are You are a motivated culinary professional who takes pride in delivering high-quality food and contributing to an exceptional Member dining experience. You:

Have strong culinary fundamentals and attention to detail

Communicate clearly and work effectively within a kitchen team

Maintain professionalism during busy service periods

Thrive in a fast-paced hospitality environment

Are passionate about cooking and continuous growth in the culinary field

Have at least 3+ years of culinary experience, preferably in a private club, upscale restaurant, or fine dining environment

As a Garde Manger, you play an essential role in delivering the consistent, high-quality cuisine our Members expect.

The Essentials (Core Responsibilities)

Execute menu items from start to finish, including ingredient preparation, cooking, and plating

Prepare ingredients, including butchering proteins, chopping vegetables, and organizing mise en place

Grill, sauté, and cook meats, fish, vegetables, and other menu items according to established recipes

Measure and mix ingredients according to recipes and standards

Taste, smell, and visually inspect food to ensure quality and consistency

Maintain cleanliness and organization of all back-of-house work areas, including refrigeration, prep stations, and cooking equipment

Portion and plate food according to presentation standards

Follow all food safety, sanitation, and PPE guidelines at all times

The Expectations (Performance & Professional Standards)

Perform efficiently in a high-volume, fast-paced kitchen environment

Maintain organization and strong problem-solving skills during service

Demonstrate professionalism and teamwork during all shifts

Follow all BTCC HACCP food safety policies and procedures

Comply with all Club safety and risk management policies

Participate in safety meetings, training sessions, and hazard assessments

Maintain a positive, respectful attitude toward coworkers and management

Perform additional duties as assigned by culinary leadership

The Standards (Qualifications & Professional Conduct) Education & Experience

Previous experience as a line cook in a high-volume, upscale restaurant, catering facility, or private club required

Minimum of 3–5 years of culinary experience preferred

Knowledge & Skills

Strong understanding of culinary terminology and kitchen equipment

Experience working multiple kitchen stations, including prep, hot line, and production

Strong knowledge of food preparation techniques

Basic math skills for measuring and portioning ingredients

Ability to follow written and verbal instructions

Communication

Ability to read and understand kitchen instructions, recipes, and correspondence

Ability to communicate professionally with coworkers and leadership

Physical Requirements

Ability to stand for extended periods of time

Frequent walking, reaching, bending, kneeling, and lifting

Ability to lift up to 10 pounds regularly and up to 25 pounds occasionally

Ability to work in a hot, fast-paced kitchen environment

Close and distance vision required for safe kitchen operations