Posted 4 hours ago
Job Description — Garde Manger
Department: Kitchen
Reports to: Chef de Cuisine/ Sous Chef
Location: House of Dawn Steakhouse, Richmond, BC
Position Summary
The Garde Manger is responsible for preparing, assembling, and presenting all cold dishes — including salads, composed starters, terrines, pâtés, canapés, and charcuterie — with precision, consistency, and artistry. This position demands high attention to detail, strong organizational skills, and a deep understanding of food safety and storage principles.
At House of Dawn, the Garde Manger plays an essential role in maintaining the restaurant’s aesthetic and flavor standards, supporting both à la carte service and special tasting menus.
Key Responsibilities
1. Production & Mise en Place
Prepare all cold station mise en place, including dressings, vinaigrettes, chilled sauces, terrines, cured meats, salads, and amuse-bouches.
Portion and plate cold dishes according to restaurant recipes, plating standards, and Executive Chef’s specifications.
Assist in maintaining charcuterie boards, oysters, and cold seafood presentations when required.
Execute service efficiently during both lunch and dinner periods, ensuring all plates meet aesthetic and timing standards.
2. Quality & Consistency
Uphold strict standards for taste, texture, and presentation consistency.
Regularly check the freshness and quality of ingredients, especially perishable items.
Ensure daily rotation and labeling of all prepared items (FIFO).
3. Food Safety & Sanitation
Maintain a clean, organized workstation at all times.
Follow all food handling and sanitation protocols as outlined by BC Health & Safety regulations.
Monitor and record fridge/freezer temperatures; report any issues immediately.
4. Collaboration & Communication
Communicate clearly with the Sous Chef and other line stations to coordinate smooth service flow.
Support other stations during peak periods or special events.
Participate in team tastings, menu development sessions, and plating training as needed.
Qualifications
Minimum 2 years’ experience in a fine-dining or hotel kitchen (experience in garde manger, pastry, or cold appetizer stations preferred).
Strong knife skills and understanding of classic and modern plating techniques.
Familiarity with charcuterie, cheese handling, and raw seafood safety.
Ability to work in a fast-paced, high-standard environment.
Culinary diploma or equivalent certification preferred.
Personal Attributes
Impeccable attention to detail and aesthetics.
Calm and focused under pressure.
Strong team player with a disciplined work ethic.
Passion for creativity, precision, and continuous improvement.
Compensation & Schedule
Full-time / Part-time positions available.
Competitive hourly wage, staff meals, and performance-based advancement opportunities.
Flexible scheduling with evening and weekend availability required.
House of Dawn Steakhouse is a premier high-end steakhouse in Richmond, Vancouver, specializing in dry-aged and high-temperature charcoal-grilled steaks. We combine top-quality ingredients, refined service, and an elegant ambiance to create an exceptional dining experience. Inspired by world-class steakhouses, we blend Western traditions with subtle Asian influences.
We are looking for passionate professionals to join our team and deliver excellence in hospitality. If you thrive in a high-end dining environment, we welcome you to be part of House of Dawn.
House of Dawn Steakhouse is a premier high-end steakhouse in Richmond, Vancouver, specializing in dry-aged and high-temperature charcoal-grilled steaks. We combine top-quality ingredients, refined service, and an elegant ambiance to create an exceptional dining experience. Inspired by world-class steakhouses, we blend Western traditions with subtle Asian influences.
We are looking for passionate professionals to join our team and deliver excellence in hospitality. If you thrive in a high-end dining environment, we welcome you to be part of House of Dawn.
