Line Cook

Company Description Boiling Point is a leading provider of Taiwanese hot Pot, specializing in individualized portions prepared with fresh, high-quality ingredients. While rooted in Taiwanese flavors, the menu incorporates international influences to appeal to a broad range of guests. The company opened its first location in 2004 in Hacienda Heights, California, and has since grown to 23 restaurants across the United States, Canada, and Japan. With offices in Taiwan and a team of over 1,000 employees, Boiling Point offers opportunities in a dynamic, multicultural food service environment.

Address:

Vancouver Store: 4148 Main St, Vancouver, BC V5V 3P7

Richmond Store: Parkside Building, #130, 4800 Number 3 Rd, Richmond, BC V6X 3C2

Wage: $18.25/hour

Promotion Opportunity: Employees may be promoted to a Supervisor position upon successfully completing the required training. Upon successful completion of the training and promotion to Supervisor, the hourly wage will increase to $20.25/hour.

Role Description The Line Cook is a full-time, on-site role based at our Vancouver, BC restaurant. This position is responsible for preparing and cooking menu items according to Boiling Point’s recipes, portion standards, and presentation guidelines, with a strong focus on quality and consistency. Day-to-day tasks include setting up and breaking down stations, handling ingredients safely, managing cooking times, and maintaining a clean and organized workspace. The Line Cook collaborates with the kitchen team to ensure orders are completed accurately and promptly, supports food prep as needed, and follows all food safety and sanitation procedures. This role may also assist with inventory checks, receiving deliveries, and supporting peak service periods.

Qualifications

• Candidates should possess foundational culinary skills, including basic cooking techniques, knife skills, and the ability to follow standardized recipes.
• Candidates should possess food safety and sanitation skills, including safe handling of ingredients, knowledge of kitchen hygiene practices, and adherence to health regulations.
• Candidates should possess time management and organization skills, including the ability to work efficiently on multiple tickets, maintain station setup, and prioritize tasks during busy service.
• Candidates should possess teamwork and communication skills, including working cooperatively with kitchen and front-of-house staff and communicating clearly during service.
• Candidates should possess customer-focused and quality-driven skills, including attention to detail, commitment to consistent portioning, and maintaining high standards for taste and presentation.
• Prior experience as a line cook, prep cook, or in a fast-paced restaurant kitchen is preferred but not strictly required for highly motivated learners.
• Ability to stand for extended periods, lift moderate weights, and work varying shifts, including evenings, weekends, and holidays, as needed.
• Interest in Taiwanese and international cuisines and willingness to learn Boiling Point’s menu and cooking methods is highly beneficial.