Chef de Partie

About us:

Royal Vancouver Yacht Club, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations.

Job Summary

We are seeking a motivated and skilled Chef de Partie (CDP) to join our professional kitchen team at Coral Harbour. The CDP is responsible for managing a specific section of the kitchen, ensuring the preparation of high-quality dishes in a timely, efficient, and sanitary manner. The role involves working in a fast-paced, high-pressure environment while maintaining organizational skills, safety standards, and teamwork.

The CDP will supervise junior kitchen staff, assist in training, and support daily kitchen operations, contributing to a consistent and exceptional culinary experience for members and guests.

Key Responsibilities

• Prepare, cook, and present dishes in your assigned section according to RVYC quality and presentation standards.
• Supervise and coordinate the work of junior kitchen staff, including Commis Chefs and kitchen helpers.
• Daily preparation of food items in pantry, fry, and/or other stations.
• Set up your station according to restaurant guidelines and maintain cleanliness throughout the shift.
• Follow recipes, portion controls, and presentation specifications.
• Restock items as needed during service.
• Use, maintain, and clean all kitchen equipment safely and efficiently.
• Prepare dishes for members with food allergies or dietary restrictions.
• Ensure food safety and hygiene, including proper storage, covering, and temperature control.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas.
• Report accidents, incidents, or equipment issues according to proper procedures.
• Serve food at proper portion sizes and temperatures.
• Adhere to regulations regarding sanitation, fire safety, bloodborne pathogens, and safe handling of hazardous materials.
• Contribute to banquets, catering events, and special functions as needed.
• Assist in training new kitchen staff and mentoring junior team members.
• Perform other related duties as required.

Qualifications & Requirements

• Culinary degree or diploma preferred, or equivalent professional experience.
• Minimum of 2 years’ experience in a professional kitchen, preferably in fine dining or specialty cuisine.
• Demonstrated experience managing a kitchen section effectively.
• Knowledge of safe food handling practices (FOODSAFE certification preferred).
• Strong teamwork, communication, and organizational skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• High attention to detail and commitment to culinary excellence.
• Ability to lift up to 50 lbs and work in a high-heat kitchen environment.
• Flexible and adaptable with strong interpersonal skills to work in a diverse team.
• Proficiency with basic computer skills (MS Word, Excel, email) is an asset.

Desired Skills

• Strong problem-solving and multitasking abilities.
• Positive work ethic and professional attitude.
• Awareness of food trends, presentation, and quality standards.
• Effective time management and ability to prioritize tasks.

Job Type: Full-time

Pay: $22.00-$25.00 per hour, based on experience

Additional pay: Tips

Benefits:

• Company events
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• On-site parking
• Paid time off
• RRSP match
• Vision care

Schedule:

• Day shift
• Evening shift
• Holidays
• Night shift
• Overtime
• Weekends as needed