Line Cook / Chef de Partie
- Vancouver, BC, Canada
$19 to $23 CAD / hour · Temporary
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Job details
- Pay
- $19 to $23 CAD / hour
- Job type
- Temporary
- Apply by
- Experience
- 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
- Posting language
- English
- Posted
Original job description
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 for YOU 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
The Broil / Grill Cook is responsible for:
The Broil / Grill Cook must:
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 for YOU 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)
- Comprehensive health, dental & vision benefits
- Flexible scheduling & work-life balance
- Paid vacation & statutory holiday pay
- Career growth & internal advancement opportunities
- Associate recognition events (including our legendary Holiday Party!)
- Associate dining & retail discounts at Parq + local companies
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
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 of steak 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 valid FoodSafe 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 requirements
- Demonstrate a strong commitment to food quality, consistency, cleanliness and teamwork
More about this job
Responsibilities
Prepare and cook steaks, seafood, poultry, and other proteins to requested temperatures and quality standards while managing multiple orders during high-volume service. Maintain an organized, clean, and stocked station; follow food safety and sanitation requirements; and coordinate timing and communicate with the culinary team.
Requirements
Applicants must have at least two years of cooking experience, preferably on a grill, broiler, or meat station, and strong knowledge of protein cookery, temperature control, and food preparation. A valid FoodSafe Level 1 certificate and excellent spoken and written English are required; a Red Seal certificate is an asset.
Skills
- Grill And Broiler Cooking
- Steak And Protein Cookery
- Meat Temperature Control
- Food Preparation
- Order And Timing Management
- Station Organization
- Mise-En-Place
- Food Safety
- Sanitation
- Product Rotation
- Quality Control
- Teamwork
- Communication
- Working Under Pressure
- Menu And Product Knowledge
- Allergy And Dietary Restriction Awareness
Benefits
- Competitive Hourly Wage
- Gratuities
- Health Benefits
- Dental Benefits
- Vision Benefits
- Flexible Scheduling
- Work-Life Balance
- Paid Vacation
- Statutory Holiday Pay
- Career Growth Opportunities
- Internal Advancement Opportunities
- Associate Recognition Events
- Dining Discounts
- Retail Discounts
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
Keywords
- Broil Cook
- Grill Cook
- Steakhouse
- Seafood Restaurant
- Steak Cookery
- Protein Cookery
- Grill Station
- Broiler Station
- Food Preparation
- Temperature Control
- Requested Cooking Temperatures
- High-Volume Service
- Mise-En-Place
- Par Levels
- Food Safety
- Sanitation
- Product Rotation
- Quality Standards
- FoodSafe Level 1
- Red Seal
- Menu Knowledge
- Dietary Restrictions
- Food Sensitivities
- Allergy Requirements
- Kitchen Teamwork