Garde Manger or Pantry Chef: Job and Salary

The official job of garde manger could mean one of two things: in a formal upscale kitchen if you are a Garde Manger, then chances are your job is quite involved and highly specialized, but go to work in a more mainstream or casual restaurant your job as garde manger could also be nothing more than that of salad chef. Modern and comprehensive culinary arts programs spend most of the time training you in the various kitchen stations, including the station of pantry chef, or garde manger. So what’s so special about the job of pantry chef?

The Job of a Garde Manger or Pantry Chef

Historically the job of Garde Manger was key in wealthy homes, where cold storage and well-stocked pantries were critical to survival. Prior to modern refrigeration and cooking methods so much of the traditional food-stuffs were stored in a preserved state that the role of a pantry steward naturally evolved. Originally the Garde Manger position was one of the more high-level jobs in a kitchen.

Today the specialization of the garde manger position is largely determined by the type of restaurant or culinary facility in which you work. In casual restaurants the garde manger could simply be the line cook that prepares the salads—very entry-level. In a high-volume fine restaurant your job as garde manger could require years of experience and a high-level of skill, akin to a sous chef or pastry chef.

Garde Manger’s Specialties

As a specialized pantry chef you stock, prepare and present the cold foods, or those right from the pantry or refrigerator. For example, in an Italian restaurant the preparation of the antipasto course would be the job of the garde manger—a tray or trays of cold cuts, fresh Italian vegetables, and cheeses.

Types of foods commonly prepared and presented by the kitchen garde manger:

• Salads
• Cold soups like gazpacho
• Fresh fruit
• Canned and preserved foodstuffs
• Fresh vegetables, dips, relishes
• Butters and spreads
• Preserved meats, or charcuterie
• Cheeses
• Garnishes
• Ice sculptures and other formed food
• Utilization of kitchen leftovers

Career Opportunities for Garde Mangers

The finer the restaurant the better your opportunities to work in a traditional and specialized Garde Manger position. Seek out a culinary school that specifically includes the garde manger’s role in its curriculum and then go for professional chef jobs that help you learn the ropes as pro pantry chef.

General job description for a Garde Manger:

• Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses.
• Knife skills—cutting, chopping, carving, dicing.
• Ability to fill-in at other stations when chefs are absent.
• Responsible for inventory, preparation and presentation of select dishes and food items.
• Able to work in a team-oriented environment and under considerable stress.
• Responsible for station hygiene and sanitation.
• May be required to assist with menu development, especially use of leftovers.
• Ability to supervise and train others.

Garde Manger Salary

Remember, when it comes time to find a job in your specialty as Garde Manger you’ll find two types of jobs: entry-level (basically a salad plating job) and professional garde manger or pantry chef with a wide array of specializations and job responsibilities. Salary will give you a really good indication of the level at which you’ll be working. Don’t thumb your nose at an entry-level pantry chef job, though. Many a celebrity chef began his or her career as a salad chef. Expect to earn on average between $9 and $15 per hour as a pantry chef.* However with experience and motivation you could find much more lucrative Garde Manger positions.

*source, Payscale.com