Look for Full Time/Part Time Commis Chef

Job Title: Commis Cook

Location: House of Dawn Steakhouse (Vancouver, BC)

Department: Back of House (Kitchen)

Reports to: Chef de Partie / Sous Chef / Executive Chef

Status: Full-time / Part-time (as assigned)

Position Summary

The Commis Cook supports the kitchen team with daily prep, station organization, and service execution. You'll work under the guidance of senior cooks and chefs to learn standards, build speed and consistency, and contribute to a clean, disciplined, high-performance kitchen.

Key Responsibilities

Assist with daily mise en place: washing, peeling, cutting, portioning, labeling, and storing ingredients.

Execute basic cooking tasks under direction (e.g., blanching, stocks, sauces, simple garnishes, reheating, plating support).

Support assigned stations during service (hot line, garde manger, prep, pastry support as needed).

Maintain station readiness: set up, replenish, and break down efficiently.

Follow all recipes, plating standards, and SOPs consistently.

Ensure proper food handling and storage (FIFO/FEFO, date labeling, temperature control).

Maintain high standards of cleanliness and sanitation (tools, equipment, work surfaces, floors).

Assist with receiving deliveries, checking quality, and storing products correctly.

Communicate clearly with chefs and teammates; take feedback well and improve quickly.

Follow all WorkSafeBC and internal health & safety policies.

Required Skills & Qualifications

0–2 years kitchen experience (culinary school is an asset, not required).

Basic knife skills and willingness to learn.

Ability to work clean, organized, and fast under pressure.

Strong attention to detail and pride in consistency.

Reliable, punctual, and team-oriented attitude.

Comfortable standing for long periods and lifting up to ~50 lbs.

Preferred Assets

Food Safe Level 1 (or willingness to obtain quickly).

Experience in a steakhouse, fine dining, or high-volume quality environment.

Interest in butchery, sauces, and classic fundamentals.

Working Conditions

Evenings, weekends, and holidays required based on scheduling.

Fast-paced environment with heat, noise, and tight service timelines.

What Success Looks Like

Prep is accurate, labeled, and ready before service.

Station is clean, stocked, and organized at all times.

You improve every week: speed, seasoning, plating accuracy, and communication.