Chef Garde Manger at Mira Vista Country Club

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

0.0

Posted On

03 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Garde Manger Techniques, Cold Kitchen Production, Plating And Presentation, Knife Skills, Menu Development, Food Safety And Sanitation, Charcuterie, Raw Bar Presentation, Cold Banquet Displays, Organization, Communication, Teamwork

Industry

Golf Courses and Country Clubs

Description

Description Chef Garde Manger Mira Vista Country Club | Fort Worth, Texas About Mira Vista Country Club At Mira Vista Country Club, we are committed to building a culinary program centered on craftsmanship, creativity, seasonality, and uncompromising quality. Our kitchen culture values professionalism, continuous growth, and a genuine passion for hospitality. We believe exceptional food begins with exceptional ingredients, thoughtful technique, and a team that takes pride in every detail. From refined à la carte dining and elevated member events to seasonal features and curated wine dinners, our culinary program continues to evolve with innovation and purpose. We are seeking a talented and motivated Chef Garde Manger to join our culinary team and help elevate our cold kitchen and composed presentation program. Position Summary The Chef Garde Manger will oversee the preparation and execution of all cold kitchen production, including composed salads, chilled appetizers, charcuterie, raw bar presentations, cold banquet displays, desserts, and specialty event offerings. This position is ideal for a culinary professional who possesses strong organizational skills, refined plating ability, and a passion for modern presentation and ingredient-driven cuisine. The ideal candidate thrives in a quality-focused environment and takes pride in precision, consistency, and creativity. Key Responsibilities • Execute high-level cold kitchen production for à la carte dining, banquets, wine dinners, and member events • Prepare composed salads, chilled seafood presentations, charcuterie, hors d’oeuvres, terrines, cold sauces, and specialty garnishes • Assist in seasonal menu development and feature creation • Maintain exceptional standards of cleanliness, organization, and product handling • Ensure consistency in presentation, flavor, and execution • Work collaboratively with Executive Chef and culinary leadership team to maintain operational excellence • Assist with training and mentoring culinary team members • Maintain proper food safety and sanitation standards at all times • Contribute creatively to evolving menus and member dining experiences What We Offer • Competitive compensation based on experience • Stable, professional kitchen environment • Opportunity to work with premium ingredients and creative seasonal menus • Supportive culinary leadership focused on development and growth • Consistent year-round operation within a premier private club environment • Opportunity to contribute to a growing and evolving culinary program At Mira Vista Country Club, we are building more than a kitchen — we are building a team of professionals dedicated to excellence, hospitality, and continuous improvement. Qualified candidates are encouraged to apply and become part of a culinary culture where quality, creativity, and professionalism matter every day. Requirements Qualifications • 3–5 years of professional culinary experience in high-quality restaurants, hotels, clubs, or luxury hospitality environments • Strong knife skills and understanding of classical and modern garde manger techniques • Experience with composed plating and refined presentation standards • Ability to work efficiently in a fast-paced environment while maintaining attention to detail • Strong organizational and communication skills • Self-motivated, dependable, and team-oriented • Passion for culinary excellence and long-term professional growth

Responsibilities

Oversee the preparation and execution of all cold kitchen production, including salads, appetizers, and charcuterie for dining and events. Collaborate with culinary leadership to maintain operational excellence and contribute to seasonal menu development.