Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description The Boston Harbor Hotel is Boston’s premier waterfront hotel, where luxury service is personal. We offer a competitive and comprehensive compensation and benefits package, as well as growth opportunity. All candidates must display superior service orientation, be willing to learn and work as part of our team. Due to the nature of our business, schedule flexibility is required for all positions. Overview JOB SUMMARY We are seeking a passionate Culinary professional with a strong background in cold kitchen operations, exceptional knife skills, and an eye for detail to join our team as Garde Manger Sous Chef at the Boston Harbor Hotel. Under the guidance of Executive Chef Daniel Bruce and the Chef de Cuisine, the Garde Manger will oversee the preparation and presentation of all cold dishes, including salads, appetizers, charcuterie, and other chilled menu items, ensuring exceptional quality and creativity while adhering to health and safety regulations. CANDIDATE PROFILE Education: Graduation from an accredited Culinary school or equivalent work experience. Culinary Arts Degree preferred but will consider overall experience. Experience: Minimum of 2–3 years of progressive culinary experience, with specific expertise in cold kitchen operations. Previous hospitality and full-service restaurant experience preferred. Licenses or Certificates: ServSafe Certification preferred. KEY RESPONSIBILITIES The primary responsibilities for the Garde Manger will include but are not limited to: Oversee the daily production, preparation, and presentation of all cold dishes, including salads, appetizers, dressings, charcuterie, and desserts for the banquet team. Create visually appealing and high-quality plate presentations that align with the Boston Harbor Hotel standards. Source and utilize the freshest ingredients for cold dishes, ensuring seasonal and sustainable practices. Manage the receiving, storage, and rotation of cold food items to comply with City of Boston health department regulations, including proper labeling, dating, and storage. Collaborate with the Chef de Cuisine to develop and execute new menu items and seasonal specials for the cold kitchen. Ensure proper mise en place is maintained for all cold dishes during service. Monitor inventory levels for the cold kitchen and coordinate with purchasing to ensure timely and accurate replenishment of supplies. Train and mentor kitchen staff on cold kitchen techniques, proper handling of ingredients, and sanitation practices. Ensure all equipment in the cold kitchen is clean and functioning properly, promptly addressing any issues with the Engineering team. Uphold and enforce all Boston Harbor Hotel standards of conduct, policies, and food safety regulations. Assist with special projects or events, including banquets and catering, as assigned by the Executive Chef or Chef de Cuisine. Qualifications JOB QUALIFICATIONS In addition to the performance of key responsibilities, this position requires the following skills and attributes: Strong organizational and time-management skills to handle high-volume production. Exceptional attention to detail with the ability to create visually stunning presentations. Demonstrated ability to work cohesively within a team in a fast-paced environment. Self-motivated and able to work independently when needed. Effective communication skills in English, both written and verbal; a second language is desirable. Problem-solving, reasoning, and training abilities used daily. Must be flexible and available to work nights, weekends, and holidays as needed. The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.