Cook (Summer Season)
About The Position
Looking to take your hospitality leadership to the next level in a truly unique setting? At the Royal Canadian Yacht Club (RCYC), you won’t just be working another Kitchen job—you’ll be part of a dynamic team delivering exceptional experiences in one of Toronto’s most prestigious private clubs. From waterfront events and regattas to high-end dining and Member celebrations, no two days are the same. Operating from both our City and Island Clubhouses, RCYC offers an unmatched work environment where teamwork, energy, and service excellence come together. As a Cook you will be a part of the team that supports events, and creates memorable experiences for our Members and Guests.
Requirements
- Minimum 1-2 years’ experience is required
- Garde manger skills are essential
- Successful candidates must be highly motivated and work well with little supervision
- Have excellent communication skills and perform well under pressure
- Work productively in a strong team atmosphere
- May need to attend weekly departmental meetings
- Must have the ability to work supervised and well as unsupervised
- Always strives for excellence and constant improvement
- Must be able to work weekdays, weekends, and public holidays, including evenings
- Able to work at both RCYC locations: City Clubhouse – 141 St. George Street Island Clubhouse – accessible via Club ferry from 150 Cherry Street
Responsibilities
- Report to and receive functional direction from the Executive Sous Chef and Banquet Sous Chef
- Maintain internal/external contact with Members, vendors, Management, and staff
- Primarily responsible for Banquet Cook duties
- Able to work in all areas including Bistro and Banquets
- Ensure that all Bar stocks are being kept securely and to the specified conditions
- Maintain current knowledge of food ingredients and food preparation in order to provide Members with accurate information
- Ensure that any anticipated shortages are communicated promptly to the Executive Sous Chef or Sous-Chefs
- Attend weekly departmental meeting
- Perform other tasks as assigned by Executive Chef, Sous-Chefs, and Management
Benefits
- Competitive Compensation: $21.50 per hour based on skills and experience
- Employee Meals: Provided during shifts
- Employee Events: Team-building events, social gatherings, and staff recognition initiatives
- Work Environment: Unique City & Island Club settings with a strong team culture
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
11-50 employees
