Garde Manger / Pantry Cook at Tanque Verde Ranch – Tucson, Arizona

As a key member of the culinary team, the Garde Manger is responsible for the preparation and presentation of all cold food items including salads, appetizers, dressings, and charcuterie. This role demands precision, creativity, and a strong understanding of food safety and quality. The Garde Manger plays a critical part in upholding our high standards for both guest satisfaction and internal culinary excellence.

About Cote Family Companies: www.cotefamily.com

For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth.

COTECares

CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories.

Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be.

Career Pathing & Growth:

This role is a key associate, responsible for ensuring the organization’s prosperity from the perspective of financial acumen and business development. With exposure to all aspects of the business, the role will grow concurrently with the company.

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepare and artfully present cold food items such as salads, fruit displays, cheeses, hors d’oeuvres, canapés, pâtés, and terrines
• Create and plate cold appetizers and specialty items to meet event or dining service requirements
• Maintain proper portion control and consistency in presentation and flavor
• Adhere strictly to food safety and sanitation standards (HACCP, FIFO, etc.)
• Monitor inventory and communicate product needs to Sous Chef or Executive Chef
• Assist in organizing and maintaining the cleanliness of the Garde manger station and refrigeration areas
• Ensure prep and storage areas meet all health code regulations
• Work collaboratively with culinary team and service staff to support smooth kitchen operations
• Contribute to menu planning and the creation of innovative cold offerings as appropriate

Job Requirements:

• Passion for food quality, creativity, and guest experience
• Ability to follow precise recipes and plating instructions
• Strong organizational skills and attention to detail
• Able to work calmly and efficiently under pressure
• Familiarity with proper handling of knives, slicing machines, and cold station equipment
• Willingness to work a flexible schedule, including weekends, holidays, and evenings

Education and Experience

• High school diploma or equivalent required

Culinary degree or formal culinary training preferred

• Minimum of 1–2 years experience in a Garde manger or similar role within a high-volume, upscale kitchen
• Knowledge of culinary terms, methods, and best practices for cold food preparation