Job Description: Chef de Partie – Garde Manger
House of Dawn Steakhouse – Vancouver, BC
About Us
House of Dawn Steakhouse is dedicated to the art of precision cooking, specializing in premium beef, dry-aging, and modern culinary craftsmanship. Our kitchen team values consistency, technical mastery, and innovation while honoring classical techniques. We are seeking a skilled and motivated Chef de Partie (Garde Manger) to join our brigade and elevate our cold kitchen operations.
Position Overview
The Chef de Partie – Garde Manger is responsible for overseeing all cold kitchen production, including hors d’oeuvres, charcuterie, composed salads, chilled seafood, garnishes, and cold canapés. This role demands strong organizational skills, a refined palate, and meticulous attention to detail to ensure every dish leaving the station aligns with House of Dawn’s exacting standards.
Key Responsibilities
Lead the Garde Manger station during service, ensuring quality, consistency, and timely execution.
Prepare and plate salads, cold appetizers, terrines, pâtés, tartares, carpaccios, oysters, caviar service, and other cold menu items.
Collaborate with the Executive Chef and Sous Chefs to develop seasonal cold dishes, amuse-bouches, and tasting menus.
Maintain strict food safety, hygiene, and storage standards, particularly for raw proteins and seafood.
Manage mise en place: organize prep lists, delegate tasks to Commis and Apprentices, and ensure readiness before each service.
Support charcuterie and cold-smoking projects in collaboration with the meat program.
Uphold House of Dawn plating standards for elegance, portion control, and aesthetic presentation.
Monitor inventory levels for station-specific ingredients; communicate ordering needs to Sous Chef.
Train and mentor junior staff in classical garde manger techniques and modern cold-kitchen applications.
Qualifications
Minimum 3 years of professional kitchen experience, with at least 1 year in a Garde Manger or similar role at a fine dining or steakhouse environment.
Strong foundation in classical French garde manger techniques and modern plating.
Knowledge of raw protein handling (beef tartare, oysters, sashimi, crudo).
Experience with charcuterie, terrines, and cured meats is an asset.
Excellent knife skills and precision in portioning and presentation.
Ability to work cleanly, efficiently, and under pressure in a high-volume setting.
Food Safe certification (or equivalent) required.
What We Offer
Competitive compensation package, commensurate with experience.
Opportunities for professional growth within a high-performance culinary team.
Exposure to House of Dawn’s premium dry-aging and butchery programs.
Staff meals and dining discounts.
A collaborative and professional environment that values both tradition and innovation.
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.
