Broil/Grill Cook

We are seeking an experienced Broil / Grill Cook to join the culinary team at Vancouver’s premier steakhouse and seafood restaurant - The Victor at Parq Casino

COMPANY OVERVIEW

Blau & Associates oversees the Food and Beverage operations at Parq Casino, including The Victor. The Victor represents the ultimate in a classic North American Steak & Seafood experience. The restaurant features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and a tiered selection of specialty steaks. An elegant bar offers premium libations, cutting-edge cocktails, and an extensive selection of champagnes and wines.

The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000 square foot rooftop urban park. We are looking forYOU to join our team

POSITION OVERVIEW

The Broil / Grill Cook is responsible for the preparation and cooking of steaks, seafood and other proteins on a high-volume grill and broiler station. This position requires a strong understanding of meat cookery, temperature control, timing and station organization to ensure all proteins are cooked accurately and consistently to The Victor’s standards.

The Broil / Grill Cook will work closely with the culinary team to ensure smooth and efficient service while maintaining high standards of food quality, presentation, cleanliness and food safety.

What we offer:

• Competitive hourly wage + generous gratuities (tips)
• Paid vacation & statutory holiday pay
• Associate recognition events (including our legendary Holiday Party)
• Associate dining & retail discounts at Parq + local companies

GENERAL RESPONSIBILITIES

The Broil / Grill Cook is responsible for:

• Preparing and cooking steaks, seafood, poultry and other proteins on the grill and broiler station according to established recipes and quality standards
• Demonstrating strong knowledge of meat cookery and consistently cooking proteins to requested temperatures and specifications
• Managing multiple orders and cooking times simultaneously during high-volume service while maintaining accuracy and consistency
• Maintaining proper mise-en-place and par levels for the grill/broiler station throughout service
• Monitoring cooking temperatures and ensuring all food is prepared and held in accordance with food safety standards
• Coordinating timing with other kitchen stations to ensure all components of an order are ready for service at the appropriate time
• Maintaining an organized, clean and fully stocked station throughout service
• Regularly inspecting food and supplies to ensure proper product rotation and quality standards are maintained
• Following established sanitation standards and assisting with cleaning of the overall kitchen and service areas
• Communicating effectively with the Chef and other members of the culinary team regarding orders, timing, product availability and any operational concerns
• Maintaining a composed and professional demeanor while working efficiently in a fast-paced, high-volume kitchen
• Protecting the organization, guests and co-workers by adhering to applicable food safety, workplace safety and operational standards, as well as statutory compliance requirements
• Ensuring that all property, equipment and supplies are used according to proper instructions and intended use
• All other duties as assigned by the Executive Chef or their designated representative

QUALIFICATIONS

The Broil / Grill Cook must:

• Have at least 2 years of experience as a Cook, preferably with experience working on a grill, broiler or meat station in a busy restaurant
• Have strong knowledge ofsteak and protein cookery, including the ability to accurately prepare proteins to requested temperatures
• Have a solid understanding of cooking techniques, temperature control and food preparation methods
• Be able to manage multiple orders and cooking times simultaneously during high-volume service
• Demonstrate strong organization and station management skills
• Be able to work efficiently under pressure while maintaining attention to detail and food quality
• Have a validFoodSafe Level 1 certificate; a Red Seal certificate would be considered an asset
• Have an excellent command of spoken and written English
• Have strong product knowledge and the ability to effectively handle inquiries related to menu items, dietary restrictions, food sensitivities and allergy requir