Garde Manger in Private Clubs

Club food service combines restaurant cooking and catering with the repeat customer aspect of institutional food service. The garde manger chef in a private club can expect to do cold line turn-out work and to plan and execute banquets and cold buffets. Club members sometimes take a strong interest in the club’s operations and frequently express opinions about the menu, food quality, and kitchen operations. Thus, club chefs must be customer-oriented and have superior interpersonal skills.

Garde manger chefs working in clubs have frequent down-time during slow seasons. This allows them time to practice and develop ideas for culinary competitions. Many clubs enthusiastically support their chefs’ efforts to compete and win.