line cook

sous chef

chef pâtissier

pastry cook

assistant spécialiste

Royal Vancouver Yacht Club

Recently, I had the opportunity to engage with the Food & Beverage (F&B) manager at RVYC, an experience that left me with mixed feelings about the importance of hospitality and organizational communication.
Within a single week, I was asked to visit RVYC on two separate occasions, each at a time provided directly by the F&B manager, in my understanding, are typically reserved based on availability and advance coordination. Such arrangements generally indicate an expectation of availability 
On my first visit, I left after 30 minutes and later received an email for the miscommunication. Remaining optimistic, I returned for the second appointment, hoping for a more positive encounter and perhaps an effort. This time, I was told that the manager was, in fact, onsite. Yet, the situation did not improve; I was left waiting in the lobby for more than thirty minutes without acknowledgment or explanation. Apparently, the word communication means nothing at RVYC’s F&B department.
Unfortunately, in this case, I felt that basic professional courtesies were overlooked. I attended both appointments at the specified times, following instructions provided by the department, and yet found myself met with confusion and a lack of acknowledgment. 
I share these thoughts and criticism, I hope one day F&B management at RVYC one day learn everyone must be respected and hospitality starts within the organization. I wonder what kind of work environment exist in the kitchen. 


What is the best part of working at the company?
It is a collaborative environment with team members supporting each other.

What is the most stressful part about working at the company?
I recently engaged with the Food & Beverage management at RVYC for an interview, and I am disappointed by the lack of professional courtesy and organizational communication I experienced.

Over the course of a single week, my interview was rescheduled twice. I originally arrived on Tuesday, was told there was a miscommunication and to return Thursday, only to be pushed again to Friday. Despite my optimism, my first visit resulted in a 30-minute wait before I finally left, and during my second visit, I was told the Head Chef was unavailable—despite being told to come at that specific time.

Furthermore, there was significant confusion regarding the role itself. I was initially contacted for a serving position, told upon arrival that I was interviewing for a bartending role, and subsequently saw the original position reposted online just days later. Hospitality starts within an organization; if basic respect for a candidate's time and professional intent is missing, it raises serious questions about the internal work culture.

What is the work environment and culture like at the company?
it raises serious questions about the internal work culture

I had a horrible experience working here. There was no training! My first day I showed up no one knew where I was supposed to be and I was then told to go put on my uniform. No one told me where it was, where the change rooms were. No one even told me where the restaurant was! They said I would be serving in the upstairs restaurant but then put me downstairs in the family one. There are no reservations permitted at the club so you could have 2 servers working a full restaurant or 5 servers with no tables. The pay is nothing considering your tip is like 3% of your sales. So if it's a slow day you make nothing and get cut after a few hours. You could also be alone and a 20 top walks in and you have to take it and any other tables and you get NO support from management. People have either worked there  for years or don't last 6 months, no in between. They also don't let you take home staff meals that you PAY FOR. (I was literally told people might try to use the food to feed their family and "they didn't want that", cruel).

For the work, pay is extremely fair, with servers taking home 10% of all their sales. In my opinion, management was quite good and really do care about staff. 

Cons:
- there is poor communication between front of house and the kitchen, creating problems when orders are wrong or taking a long to come up.
- certain members can be horrific to serve, quite a bit of verbal abuse if they are unhappy. In fairness, management was really good at handling these situations, but given that it is a member based club, while most members are wonderful, there are a select few who are horrendous (and happen to be the ones that come the most often).

Overall, RVYC is a great place for student servers, but thick skin is a must for dealing with some of the clientele.

I love to work in Yat house club too bad they never have full time ever since I starts. But there are many over time when in seasons such as Christmas, Mother’s Day, and every holidays that have functions it was great so much fun. That I enjoyed being working in RVYC.

Bad place to work. Management don’t know what a work life balance is and are unprofessional. They have no idea how to work in the restaurants themselves. The GM doesn’t even know his staff’s names. 
Members are fussy, demanding and complain about everything. No training provided you have to figure everything out yourself. 
The pay is bad and not worth it. The work is boring and draining just save your time and don’t apply here!


The job had its positives but the upper management didn’t put in the effort to train the junior management or staff. Food safety wasn’t important for banquets. Raises barely covers cost of living increases, the club has an amazing pastry department and sushi. 

Too many new worker knows nothing. Hard to work with.  Can not tell more about it cause it was slow down for Covid-19 for the past 2 years. There were no work for everyone. Now we have mostly new worker, new management, new chef’s and new office clerk too.

Easy with solid pay and you can put your imagination to work with daily specials. Most people there has been there forever and is probably going to be there till the end of time.
Great staff meals and clean staff room. Lockers are clean but has a funky smell

During my time working in a poorly managed kitchen, I experienced significant discomfort and frustration. The lack of organization and communication from the management led to confusion among staff. There is a horrible head chef managing there. STAY AWAY

Top Job Titles	Average salary
Line cook 9 salaries reported	$23.00 per hour
Sous chef 3 salaries reported	$61,667 per year
Chef pâtissier 4 salaries reported	$65,000 per year
Pastry cook 3 salaries reported	$24.33 per hour
Assistant spécialiste 4 salaries reported	$38.46 per hour

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