Garde Manger

Benefits:

Free uniforms

Health insurance

Opportunity for advancement

Training & development

Vision insurance

Dental insurance

About Us

From Hooper Hospitality Concepts, Night Rooster is an elevated Chinese restaurant and lounge located in the Dallas Design District. Led by acclaimed Chef Shirley Chung, the restaurant celebrates classic Chinese cuisine through a refined menu that honors traditional flavors while showcasing the finest Texas-sourced ingredients.

Complementing the culinary experience is a thoughtfully curated beverage program featuring an extensive selection of Asian whiskies, international wines, and premium sake, alongside an array of house-made mixers, infusions, and signature cocktails.

The restaurant's design blends contemporary sophistication with Asian-inspired influences. Rich textures, warm woods, iron ore brick, and dramatic lighting create a dark, moody atmosphere reminiscent of the glamour and intrigue of the Orient Express, offering guests an immersive dining experience that is both elegant and unforgettable.

Position Summary

The Garde Manger is responsible for the preparation, presentation, and execution of all cold food items. This includes salads, appetizers, charcuterie, canapes and cold sauces. You will maintain strict food safety standards while ensuring visually stunning and high-quality plates leave the cold station.

What we are looking for

Prepare cold appetizers, salads, dressings, marinades, and cold stations.

Cure meats, assemble cheese boards, and craft terrines or pâtés.

Artfully arrange and garnish cold dishes according to restaurant standards.

Stock, set up, and break down the station daily.

Rotate ingredients using First In, First Out (FIFO) principles.

Maintain clean work areas and follow local health department codes.

Monitor portion sizes and minimize food spoilage.

Ideal Candidate

1–3 years of culinary/Garde Manager experience in a professional kitchen high- volume.

Advanced precision cutting, dicing, julienning, and carving techniques.

Deep understanding of flavor profiles, cold emulsified sauces, and food preservation.

Ability to stand for long periods and lift up to 50 lbs.

Capability to work quickly and accurately under pressure during peak rush hours.

Must be 21 years of age or older.

Must be a team player and have a positive attitude.

Kitchen does include vulnerability to hot kitchen elements and cleaning products.

Prefer culinary arts degree or certification is a major plus.

We offer competitive pay and company benefits.