Garde Manger/Pantry Cook
Property Name:
American Airlines Training & Conference Center
Job Title 
Garde Manger/Pantry Cook
Texas-Dallas/Fort Worth Metroplex
Company Name: 
Wyndham Hotel Group
Fort Worth
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.
As one of the world’s largest hotel company, and a leading player in the global hospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in 70 countries—all supported by more than 7,000 associates on six continents. And we know our success is attributable to our associates, a bright, talented and diverse group of individuals who embrace our signature Count On Me! service culture and have a passion for excellence.  To learn more visit us at
The award-winning American Airlines Training and Conference Center features 299 guest rooms that are equipped with efficient work/study areas.  Known for its superb hotel service and exceptional meetings environment, our modern technology, ergonomic seating, hardtop work tables and excellent lighting combine to make our 75,000 square feet of meeting space the perfect training site.  Amenities include a 4,000-square-foot fitness center, pool, game room business center and among its 30 wooded acres, tennis, basketball and sand volleyball courts.
Job Description
Wyndham Hotel Group is searching for a Garde Manger to work at our beautiful American Airlines Training and Conference Center property in Fort Worth, TX.  This position is responsible for overseeing all aspects of cold food preparation, according to approved standardized recipes.
Responsibilities will include but not be limited to:
  • Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques.
  • Prepare cold foods including salads, cold soups, meat, poultry, and seafood.
  • Wash, peel, cut and seed vegetables and fruits; clean, cut and grind meats, poultry and seafood; stir and strain soups and sauces, etc.
  • Prepare all cold sauces, dressings, salads and desserts for customer service, salad bar, buffets, banquets and tableside service.
  • Weigh and measure designated ingredients
  • Carry pans, kettles and trays of food to and from work stations, stove and refrigerator
  • May assist in setting up tray line distributing food to various areas, and dissembling serving line.
  • Plates food for service, according to established plating/presentation criteria.
  • Adheres to established portion control guidelines, minimizes waste.
  • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations and hotel safety standards.
  • Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures. Rotate all products.
  • Regularly restock all kitchen supplies and food items required for service.
  • Maintain work area, including all counter tops, utensils, equipment, garbage, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety
  • Maintain high standards of personal hygiene in compliance with state, county and company health regulations and work safety
  • Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift.
  • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift.
  • Assist Executive Chef as needed in execution of service.
Basic Qualifications
  • High school education, GED, or equivalent experience.
  • Culinary degree or certificate highly preferred.
  • One year of previous culinary experience in a high volume hotel, conference center or resort.
  • Must either possess or obtain a valid food handler’s certificate and be ServSafe certified within three (3) months of employment.
Preferred Qualifications
  • Exhibit good working knowledge of meeting or exceeding budgeting labor/food cost.
  • Moderate comprehension and literacy required to read recipe cards and procedures.
  • Must be able to work any shift, weekends, holidays, and special events, as needed.
  • Should possess computer skills, including, but not limited to Microsoft Word, Excel, Outlook
Physical requirements:
  • Regularly required to stand, walk, bend and use hands to handle objects, tools or controls.
  • Must be able to lift up to 50 lbs. and work the majority of shift on feet.
  • Frequently is required to talk or hear.  


Wyndham Hotel Group is proud to be an Equal Opportunity Employer (Minorities/Female/Disabled/Veteran)