**Duties and responsibilities**

+ Manage all cold kitchen production including composed salads, cold appetizers, charcuterie, and canapés
+ Prepare and maintain charcuterie items including house-cured meats, terrines, pâtés, rillettes, and forcemeats
+ Produce and plate cold first courses and cold buffet items to standard recipe specification and plating diagrams
+ Oversee cold storage organization, FIFO rotation, and temperature compliance for garde manger sections
+ Design and execute buffet displays, charcuterie boards, and cold platters for banquets and special events
+ Maintain all knife skills and cutting standards across station: brunoise, julienne, chiffonade, tourné, and precision vegetable cuts
+ Coordinate with the pastry station on composed dessert plating when cross-station collaboration is required
+ Monitor and control food costs at the cold station through accurate portioning and waste reduction
+ Collaborate with the Sous Chef and Head ...