Line 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 & Wellness Benefits (min. hours required)
- Welcoming culture that supports work life balance
- Opportunity to learn, grow and experience lake life in the Okanagan
- Flexible Schedule (4 x 10, 5 x 8 's)

**Overview**

This role will be seasonal (until Oct 31) a you will be a 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.

Line 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.

**Job Requirements - Night Line Cook**

*Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling 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.

*Opening kitchen, setting hot line, cooking & executing hot side prep, lunch service

*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**

*Service Orientation - Actively looking for ways to help people.

*Coordination - Adjusting actions in relation to others' actions.

*Communication - Conveying information clearly to others

*Stable and progressive work history

*Strong passion and respect for regional ingredients and a willingness to learn

*Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

*Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

*Good Hygiene and understanding of sanitization processes

**Requirements**:
*Valid Food Safe certificate

*2-4 years experience required

**Job Types**: Full-time, Seasonal

Pay: $19.00-$21.00 per hour

**Benefits**:

- Discounted or free food
- Employee assistance program

Schedule:

- 10 hour shift
- 8 hour shift

Supplemental pay types:

- Tips

**Experience**:

- Cooking: 2 years (required)

Licence/Certification:

- FoodSafe (required)

Work Location: In person