Pantry Cook

1 year

About Philadelphia Country Club

Philadelphia Country Club, located just outside of Philadelphia in the heart of Gladwyne, merges traditional and modern family values. PCC is the finest private club for families in the Philadelphia region and offers activities for everyone who steps foot onto its 300-acre property. The campus includes an expansive clubhouse, 27 holes of golf including the championship Spring Mill Course and the nine-hole Centennial Course. We have a variety of dining options including four dining rooms, an outdoor Terrace overlooking the Spring Mill course, and varied event spaces including an elegant Ballroom ready to welcome up to 400 guests. Our motivation is creating memorable experiences for our members and their families. Our staff takes initiative, acts with integrity, pride, honor & respect for all. We work together as a team to uphold and build upon our standards.

About the Role: Garde Manger Cook

The Garde Manger position at the Main Clubhouse is a vital role within our culinary team, focused on the preparation and presentation of all cold kitchen items. This position is responsible for creating high-quality composed salads, hors doeuvres, charcuterie boards, cold appetizers, and buffet displays that meet the standards and expectations of our members. The Garde Manger station plays a key role in both a la carte dining and large-scale banquet service, requiring strong organizational skills, creativity, and attention to detail. The successful candidate will also uphold strict food safety and sanitation standards while working collaboratively with the broader kitchen team. Ultimately, the Garde Manger Cook 2 enhances member satisfaction through visually striking presentations and consistent execution of cold preparations.

Minimum Qualifications

• High school diploma or equivalent.
• At least 1 year of professional cooking experience in a commercial kitchen or hospitality setting.
• Basic knowledge of food safety and sanitation standards.
• Ability to follow recipes and plating standards accurately.
• Physical ability to stand for extended periods and perform kitchen tasks.

Preferred Qualifications

• Culinary certification or diploma from an accredited institution.
• Experience in a high-volume garde manger or banquet operation.
• Familiarity with cold food presentation, buffet design, and hors doeuvres preparation.
• Knowledge of diverse ingredients, seasonal produce, and dietary restrictions.
• Strong communication and teamwork skills.

Responsibilities

• Prepare and execute all cold kitchen items, including salads, dressings, hors doeuvres, charcuterie, cold appetizers, and buffet displays.
• Maintain consistency and visual appeal in plating and presentation.
• Support banquet operations by producing high-quality cold food for large-scale events.
• Collaborate with culinary team members to ensure smooth and timely service.
• Monitor and rotate inventory, ensuring all perishable items are used efficiently.
• Uphold cleanliness and organization of the garde manger station, adhering to health and safety regulations.
• Contribute to menu development by suggesting new cold dishes and seasonal offerings.
• Participate in ongoing training and professional development.

Skills

The required skills such as cold food preparation, knife skills, and adherence to safety standards are essential for producing consistent, high-quality dishes at the garde manger station. Strong attention to detail and creativity directly impact the quality and visual appeal of salads, hors doeuvres, and displays. Preferred skills like buffet design, menu development, and inventory management help optimize kitchen efficiency and elevate the member dining experience. Communication and teamwork skills ensure smooth collaboration during service and banquet execution, while knowledge of diverse cuisines allows the cook to adapt to varied member preferences and expectations.

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Potential Bonuses

Strong Organizational Skills

Ability to Work Collaboratively With a Team

Creativity in Food Presentation

Ability to Enhance Member Satisfaction

Consistency in Food Preparation

Ability to Monitor and Rotate Inventory

Cleanliness and Organization in the Kitchen

Ability to Suggest New Dishes

Participation in Ongoing Training

Adaptability to Varied Member Preferences

Ability to Produce High Quality Food for Large Scale Events

Strong Visual Presentation Skills

Ability to Maintain Health and Safety Regulations

Ability to Execute Timely Service

Ability to Contribute to Menu Development

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