Line Cook

capilanogroup; Vancouver; On-site; CAD 30,000 - 39,000; Full time

Job summary

The Capilano Group is seeking a Line Cook with pastry specialization to support banquet events at Stanley Park Pavilion, ensuring high-quality execution across breakfast, lunch, and dinner service.

The ideal candidate is dependable, thrives under pressure, and collaborates with the Sous Chef and team. Requires 2+ years in a fast-paced kitchen, pastry experience a bonus, Food Safe 1 or ability to obtain, and strong knife skills. Wage starts at $22.44/hr.

Qualifications

• 2+ years in a fast-paced, high-volume restaurant environment.
• Pastry experience is an asset.
• Strong line cook responsibilities, kitchen flow and ticket management.
• Food Safe Level 1 certification or ability to obtain upon hiring.
• Excellent knife skills and culinary technique knowledge.
• Remain calm and organized under pressure with attention to detail.
• Willingness to learn and support the broader team.

Responsibilities

• Prepare and cook menu items to restaurant standards during breakfast, lunch and dinner service.
• Maintain high levels of consistency, presentation, and food quality across all dishes.
• Manage mise en place with accuracy and foresight to support service readiness.
• Execute station responsibilities efficiently and adapt to changes or special requests.
• Follow standardized recipes and portion controls to minimize waste and maximize consistency.
• Work closely with the Sous Chef, Chef de Partie, and fellow cooks to ensure smooth kitchen operations.
• Communicate effectively with front-of-house and kitchen teams during service.
• Demonstrate a respectful and team-oriented attitude at all times.
• Contribute to a positive kitchen culture through reliability and mutual support.
• Comply with all food safety, sanitation, and health regulations.
• Maintain a clean, organized, and sanitary workstation throughout service.
• Follow all labeling, storage, and temperature control protocols.
• Immediately report any equipment or safety concerns to the Sous Chef.

Skills

Line cook experience

Pastry experience

Knife skills

Team collaboration

Food Safety

Education

Food Safe Level 1 certification

Job description

Our Line Cooks are an integral part of the culinary brigade at Stanley’s Bar & Grill, responsible for the execution of high-quality dishes during regular service. This position is primarily focused on line cooking, ensuring consistency, speed, and precision in a fast-paced, guest-driven environment. We're looking specifically for a Line Cook with specialization in pastries to support our banquet events for the Stanley Park Pavilion.

The ideal candidate is a dependable, enthusiastic professional with strong culinary fundamentals and a positive team-first attitude. They thrive under pressure, take pride in their station, and contribute to a collaborative kitchen culture.

Essential Duties and Responsibilities

Culinary Execution

• Prepare and cook menu items to restaurant standards during breakfast, lunch, and dinner service.
• Maintain high levels of consistency, presentation, and food quality across all dishes.
• Manage mise en place with accuracy and foresight to support service readiness.
• Execute station responsibilities efficiently and adapt quickly to changes or special requests.
• Follow standardized recipes and portion controls to minimize waste and maximize consistency.

Team Collaboration

• Work closely with the Sous Chef, Chef de Partie, and fellow cooks to ensure smooth kitchen operations.
• Communicate effectively with front-of-house and kitchen teams during service.
• Demonstrate a respectful and team-oriented attitude at all times.
• Contribute to a positive kitchen culture through reliability and mutual support.

Sanitation & Safety

• Comply with all food safety, sanitation, and health regulations.
• Maintain a clean, organized, and sanitary workstation throughout service.
• Follow all labeling, storage, and temperature control protocols.
• Immediately report any equipment or safety concerns to the Sous Chef.

Qualifications

• 2+ years of experience in a fast-paced, high-volume restaurant environment.
• Previous baking & pastry experience an asset.
• Strong understanding of line cook responsibilities, kitchen flow, and ticket management.
• Food Safe Level 1 certification or ability to obtain upon hiring.
• Excellent knife skills and working knowledge of culinary techniques.
• Ability to remain calm and organized under pressure while maintaining attention to detail.
• Willingness to learn, take direction, and support the broader team.

Working Conditions

The ideal candidate must be available to work evenings, weekends, and holidays. This role does require being able to stand for extended periods and lift up to 25 lbs. Must be comfortable working in a high-temperature, high-pressure environment during peak service hours.

The wage for this position starts at $22.44 per hour.

The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver. The Capilano Group’s portfolio includes Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley’s Park Bar & Grill and Prospect Point Café and Gift Shop in Stanley Park, Vancouver and Capilano Suspension Bridge Park, Capilano Trading Post in North Vancouver.