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:
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
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 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
We look forward to hearing from you!
