Thanksgiving Point
  • Food Services
  • Hourly
  • Full Time

Thanksgiving Point Institute is a 501(C)(3) nonprofit farm, garden and museum complex that draws upon the natural world to cultivate transformative family learning.


Purpose:  The Garde Manger is to oversee and ensure quality and production of cold food in various outlets and will also maintain and organize banquet area, reach-ins, dry storage and freezer. Assist Banquet Chef with production and firing of food and act as manager when Banquet Chef is not here                             

Major responsibilities include:                                                  

  • Production, storage, par levels of cold food for various outlets ie. Banquets, deli, harvest, trellis etc..
  • Practice FIFO when storing and prepping food
  • Take care of leftover food and minimize waste and not to over prep
  • Review all upcoming BEO's, create and prioritize prep list
  • Create daily and weekly production list
  • Completing task lists provided by the Banquet Chef
  • Deliver food to various rooms and buildings
  • Organize speed carts for various banquets and rooms
  • Assuring that the quality of the food is up to the set standards
  • Maintaining personal workspace cleanliness and organization
  • Maintaining a sense of urgency during entire shift
  • Ensure all sanitary guidelines are being met, proper labelling, dates and correct storage               
  • These responsibilities and other responsibilities may be changed or added


Essential Functions:                                                     


  • Maintain the quantity of the food based on set pars.
  • Maintain the quality of the food based on set standards.
  • Maintain a clean workstation and kitchen.
  • Stay busy at all times, help others or find additional tasks.
  • Encourage co-workers to do the same.
  • Maintain strict control of food waste and correct storage.
  • Complete tasks efficiently and quickly.



Required Education, Experience, and Skills:                                                        



  • High School diploma or equivalent recommended





  • 2 Years kitchen experience required.




  • Must be able to work unsupervised and create and complete task lists
  • Must have good knife skills
  • Must have a good sense of timing and urgency
  • Must understand a variety of cooking techniques
  • Must be able to take assignments willingly                          
  • Must love food and feeding people
  • Must be able to lift heavy things (40 lbs.)
Thanksgiving Point
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