About us:

Royal Vancouver Yacht Club, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations.

Job Summary

The Line Cook is responsible for preparing and cooking high-quality food in a timely, efficient, sanitary, and consistent manner. This role works in a fast-paced, high-pressure environment while maintaining organizational skills to prioritize and execute tasks effectively. The Line Cook contributes to a positive team atmosphere and follows all safety and sanitation procedures while performing duties under heat and time-sensitive conditions.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook menu items according to recipes, portioning, and plating standards.
• Ensure consistency in taste, presentation, and quality for all dishes.
• Prepare ingredients and mise en place for daily service, including chopping, marinating, and portioning.
• Execute orders accurately and efficiently during service periods.
• Monitor food temperatures and storage to maintain safety standards.
• Prepare dishes for customers with allergies or dietary restrictions.

2. Station Management

• Set up and maintain assigned station according to restaurant guidelines.
• Restock items and ingredients as needed throughout the shift.
• Maintain equipment, utensils, and work surfaces in a clean and sanitized condition.

3. Teamwork & Collaboration

• Work collaboratively with other line cooks, Sous Chef, and kitchen staff to maintain smooth service flow.
• Oversee junior kitchen staff when needed and assist in training new team members.
• Communicate effectively with colleagues to ensure timely and accurate preparation.

4. Health, Safety & Sanitation

• Follow all FoodSafe, health, and safety regulations, including proper handling, storage, and sanitation practices.
• Maintain a clean and organized workstation at all times.
• Use knives, slicers, and other kitchen equipment safely and responsibly.
• Adhere to regulations regarding bloodborne pathogens, infection control, hazardous materials, and fire safety.

5. Additional Duties

• Assist in cleaning, organizing, and maintaining kitchen, walk-in coolers, and storage areas.

• Support special events, banquets, and catering functions as needed.

• Report accidents, incidents, or policy infractions to the Sous Chef or Executive Chef.

• Perform other related duties as assigned.

Requirements & Qualifications

• High school diploma or GED equivalent; culinary diploma or food service management certification preferred.
• Minimum 1–2 years of cooking experience in a professional kitchen, preferably fine dining or upscale hospitality.
• Knowledge of food preparation techniques, portion control, plating standards, and safe food handling.
• Ability to work efficiently under pressure in a fast-paced environment.
• Ability to lift up to 50 lbs and stand for extended periods.
• Strong attention to detail and commitment to quality.
• Excellent communication, teamwork, and interpersonal skills.
• Computer literacy, including basic knowledge of MS Word, Excel, and email.
• Availability to work flexible hours, including evenings, weekends, and holidays.

Core Competencies

• Culinary Knowledge & Skill
• Attention to Detail & Quality
• Teamwork & Collaboration
• Time Management & Efficiency
• Health, Safety, & Sanitation Awareness
• Problem Solving & Initiative

Benefits:

• Company events
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• On-site parking
• Paid time off
• RRSP match
• Vision care

Schedule:

• Day shift
• Evening shift
• Holidays
• Night shift
• Overtime
• Weekends as needed

Job type: Part-time

Hourly rate range: $20 to $22

Additional pay: tips.