Galley/Catering Cook

Who We Are

Located lakefront in the heart of downtown Kelowna, the Kelowna Yacht Club provides our members with top-quality moorage in Canada's largest fresh-water basin, excellent variety of food and beverage service, social events and many opportunities to volunteer as a part of the community. Being a not-for-profit organization, Kelowna Yacht Club has been supporting boater education and safe, responsible enjoyment of Okanagan Lake since 1945. Our facility is a resource for community partners such as the Canadian Power and Sail Squadron and Adaptive Sailing Association.

What We Offer

• Competitive Wage
• Welcoming culture that supports work life balance
• Opportunity to learn, grow and experience lake life in the Okanagan
• Flexible Schedule (4 x 10's, 5 x 8's)

Position Summary

The Galley/ Catering cook assists the 1st Cook and Sous Chef in daily kitchen preparation and catering service execution. This position requires a developing knowledge of cooking techniques, proper food handling, and a willingness to learn and grow within the culinary team.

MAJOR RESPONSIBILITIES:

Responsibility #1: Menu Execution & Culinary Operations

• Support and ensure timely, high-quality execution of all menu items in line with Club standards
• Handle the execution of catering functions with support from the culinary team.
• Maintain consistency by following standardized recipes, portion controls, and plating specifications
• Conduct daily quality checks on all prepared and stored food items
• Assist and supervise the culinary team during service, supporting stations as required
• Ensure cleanliness and organization of all kitchen areas, including storage and prep spaces
• Foster effective communication with front-of-house and other departments

Responsibility #2: Financial Oversight & Kitchen Administration

• Assist in managing food cost by monitoring inventory levels, minimizing waste, and controlling portion sizes
• Support accurate ordering, receiving, and storage practices to maintain efficiency
• Assist with labour cost control through effective scheduling and staff productivity
• Track and communicate kitchen expenses to senior leadership

Responsibility #3: Inventory Control

• Ensure proper rotation and labelling of products to maintain freshness
• Assist with daily stock checks and communicate shortages to supervisors
• Maintain organization and cleanliness in coolers, freezers, and dry storage areas

Responsibility #4: Communication

• Communicate with leadership through written and verbal updates
• Participate in team meetings and support continuous improvement initiatives

Education and Knowledge

• Relevant Certification: Culinary Certification or Red Seal preferred
• 2–3 Years’ experience in a professional kitchen environment (depending on position level)

Skills and Abilities (Minimum Required)

• Positive attitude and teamwork
• Strong time management and organizational skills
• Leadership and communication abilities appropriate to the role
• Ability to work long hours standing, lifting up to 50 lbs
• Calm and focused under pressure

Professional / Technical Knowledge (Minimum Required)

• Passion for the Culinary Arts
• Knowledge of various cooking techniques and ingredients
• Food Safe Certification
• Understanding of WCB and MSDS standards
• Commitment to cleanliness and professionalism

Pay: $20.00-$21.00 per hour

Experience:

• Kitchen: 2 years (required)

Licence/Certification:

• Red Seal Certification (preferred)
• Food Safety Certification (required)

Work Location: In person