Cook (Summer Season)
About The Position
Looking to take your hospitality career 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 2 years’ cooking experience is required
- Garde manger skills are essential
- Successful candidates must be highly motivated and work well within in team environment
- Have excellent communication skills and perform well under pressure
- Must have the ability to work supervised and well as unsupervised
- Always strives for excellence and constant improvement
Responsibilities
- Report to and receive direction from the Executive Chef and Sous Chefs.
- Primarily responsible for food preparation and production for Banquet functions and Club events.
- Assist in all kitchen areas, including Banquets, Bistro, Dining Room, and Staff Cafeteria as required.
- Prepare and present food according to Club recipes, quality standards, and portion controls.
- Maintain a clean, organized, and sanitary work area in compliance with food safety and health regulations.
- Assist with daily prep, inventory control, stock rotation, and receiving deliveries.
- Communicate product shortages, quality concerns, or equipment issues promptly to the Chefs.
- Work collaboratively with the culinary team to ensure exceptional food quality and service for Members and Guests.
- Follow all Club health and safety policies and safe work practices.
- Maintain knowledge of menu items, ingredients, and preparation methods.
- Perform other duties as assigned by the Executive Chef, Sous Chefs, and Management.
Benefits
- Competitive Compensation: $22.81 to $25.26 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
Mid Level
Education Level
No Education Listed
