1st Cook

Who We Are

Located lakefront in the heart of downtown Kelowna, the Kelowna Yacht Club provides our members with top-quality moorage in Canada's largest fresh-water basin, excellent variety of food and beverage service, social events and many opportunities to volunteer as a part of the community.

Being a not-for-profit organization, Kelowna Yacht Club has been supporting boater education and safe, responsible enjoyment of Okanagan Lake since 1945.

Our facility is a resource for community partners such as the Canadian Power and Sail Squadron and Adaptive Sailing Association.

What We Offer

• Competitive Wage
• Health Benefits (minimum hours required)
• Welcoming culture that supports work life balance
• Opportunity to learn, grow and experience lake life in the Okanagan

Flexible Schedules

• Options for 4 x 10's, 5x 8's

Overview
This role will be seasonal (April-Oct) and you will be part of our valued back of house team. You will be playing an important role in preparing and presenting plates, while following sanitization protocols. This position plays a valuable part in the Member dining experience.

First cooks are responsible for the execution of all dishes produced from their assigned sections on the production line; such as broiler, sauté, or deep fryers.

These dishes are to be produced consistently and accurately according to specification and plating guides.

Duties also include maintaining a clean and sanitary work space; stocking and some preparation of all items within their designated sections; filling out various control logs; carrying out any orders directed from chef de partie, sous chef, and head chef all in an efficient and timely manner.

You Will

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary foodhandling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Identify Objects, Actions, and Events
• Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Get Information

• Observing, receiving, and otherwise obtaining information from all relevant sources.
• Monitor Processes, Materials, or Surroundings
• Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Perform General Physical Activities
• Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Who You Are

• Experienced with 35 years working on the line in a busy upscale casual restaurant
• Experienced on the hot line/Grill/Pan station (this is a must)
• Responsible and experienced in executing all necessary dishes to the highest possible standards
• Willing to respectfully work alongside CDP/Sous Chefs and grow into a station/line leader
• Responsible and trustworthy to ensure the proper closing of the station including cleaning of equipment, flipping of coolers, writing prep lists, and pulling all necessary products for the following day.
• Must be able to lift 50+ LBS safely
• Must be able to work on your feet for 8+ hours

Work remotely

• No

Job Types:
Full-time, Seasonal

Salary:
$20.00-$22.00 per hour

Benefits:

• Discounted or free food
• Employee assistance program

Schedule:

• Monday to Friday
• Weekends as needed

Supplemental pay types:

• Tips

Experience:

- cooking: 3 years (required)

Licence/Certification:

• Food Safe, SafeCheck, Food Handler or equivalent (required)

Work Location:
In person

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