Loews Coronado Bay Resort offers careers at a secluded waterfront retreat near San Diego’s top attractions and the Pacific Ocean. Team members create memorable guest experiences across a 15-acre peninsula with bay views, 440 rooms and suites, a spa, recreation, and 70,000 square feet of meeting space.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits, retirement benefits
• Paid Sick Days, Vacation, Holidays & Paid Bereavement
• Training & Development opportunities
• Pet Insurance & Pet Bereavement
• Tuition Reimbursement
• Team Member Hotel Rates, discounts, & other perks
• Discounts on spa retail and services
• Complimentary meals in Team Member Café while working
• Complimentary parking
• Community volunteer opportunities
• Benefits are subject to eligibility and may vary by position

What We’re Looking For:

The Garde Manger Cook II is a mid-level culinary position responsible for preparing and presenting cold dishes, salads, appetizers, and buffet platters in accordance with hotel standards. This role supports the Garde Manger Cook I and helps train entry-level cooks, ensuring timely and artistic food production for events and outlets.

Who You Are:

A Garde Manger Cook II must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation:

• Basic knife skills.

• Ability to work pantry cold food station, (salads, dressings, basic cutting and slicing).

• Ability to work under pressure, handle multiple tasks and difficult situations.

• Knowledge of operating all kitchen equipment.

• Basic mathematical skills.

• Must be able to obtain Food Handler’s Card.

• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.

• Ability to speak, read and write English.

• Veterans and military spouses are encouraged to apply.

What You Will Do:

• Prepare a variety of cold food items including salads, dressings, cold hors d’oeuvres, and sandwich components.

• Follow standardized recipes and ensure consistency in portioning and presentation.

• Assist in setup and breakdown of the Garde Manger station for daily service and events.

• Support buffet and banquet preparation including decorative trays and chilled food displays.

• Maintain cleanliness and organization of station and walk-in coolers.

• Ensure proper labeling, dating, and rotation of all ingredients and prepared items.

• Assist Cook I with more complex or decorative projects when needed.

• Adhere to all food safety and sanitation policies.

• Regular attendance in conformance with standards.

• May be required to work varying schedules to reflect business needs.

• Required to attend all mandatory training sessions and meetings.

• Perform other duties as assigned.

Your Qualifications Include:

Required

• High school diploma or equivalent; culinary training preferred.

• 1–2 years of experience in a kitchen, preferably in Garde Manger or banquet preparation.

• Good knife skills and attention to detail in presentation.

• Understanding of cold food handling and sanitation procedures.

• Ability to take direction and work independently or in a team.

• Able to lift 40–50 lbs and stand for long shifts.        

Preferred

High School Diploma or equivalent.