Cook

Gray Collection; Ottawa; On-site; CAD 36,000 - 48,000; Full time

Benefits offered by this job

Insurance + Telemedicine

RRSP/DPSP

Employee discount

Partner discounts

People-first culture

Recognition events

Career development

Job summary

Gray Collection is seeking a Cook 1 to join our dynamic kitchen teams across hospitality outlets. The role emphasizes assembling dishes, station setup, and on-the-line execution in both plated and banquet settings.

You will work in a brigade alongside chefs and culinary colleagues, with opportunities to develop skills in food preparation, presentation, and kitchen operations, including health and safety practices.

Qualifications

• Variety of shifts including mornings, evenings, and weekends.
• Excellent communication, organization, and attention to detail.
• Stand for extended periods and lift up to 50 lbs.
• Understanding of kitchen operations, health and safety, knife skills, and hospitality.
• Teamwork and ability to work independently.
• Ability to work under pressure and manage time effectively.
• Formal culinary training or on-the-job experience in hotels/restaurants with comparable culinary operations.
• Food Handler's Certificate.

Responsibilities

• Execute a la minute cooking techniques in plated restaurant environment, able to cook on the line as part of a brigade.
• Prepping, preparing and executing food services in banquet or event operations.
• Final plating and seasoning of dishes.
• Ensure stations are stocked, prepped and properly set up for service periods.
• Ensure food production is high quality and accurately timed in a la carte restaurant environment.
• Prepare ingredients, recipes, and designated preparations according to kitchen guidelines and standards.
• Store food, equipment, and supplies properly from arrival to use.
• Aid chefs and culinary colleagues in production of food items.
• Follow proper food handling procedures and maintain cleanliness of workstations and kitchen areas.
• Perform other kitchen duties as assigned.
• Coordinate prep work across service and kitchen output with front of house for seamless guest experience.

Skills

Teamwork

Communication

Time management

Ability to work under pressure

Flexible shifts

Education

Culinary training or documented work experience

Food Handler's Certificate

Job description

Job Description

Posted Thursday, August 6, 2026 at 4:00 AM

Operating in the hospitality and restaurant industry for nearly 50 years, Gray Collection is an award-winning group of authentically local hotels and restaurants that offer travelers from around the world the experience of friendly luxury. Among our establishments are Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l'Auberge.

The Cook 1 role reflects the passion and ambition for great authentic food in both restaurant and banqueting settings in a dynamic team environment.

RESPONSIBILITIES

• Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to execute "on the line" cooking as part of a brigade.
• Prepping, preparing and executing food services in a banquet or event operation.
• Final assembly of dishes including the cooking, seasoning, and plating of ingredients.
• Ensuring stations are stocked, prepped and properly set up for service periods.
• Ensure food production is of high quality and accurately timed in an a la carte restaurant environment.
• Responsible for the preparation of ingredients, recipes, and designated preparations according to kitchen guidelines and standards.
• Ensuring proper storage of food, equipment, and supplies, from their arrival into the kitchen until their intended use.
• Aiding chefs and culinary colleagues in production of food items.
• Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas.
• Perform other kitchen duties as assigned.
• Aid in coordination of prep work across different service and kitchen output.
• Using kitchen tools and equipment, safely and properly.
• Coordinate with front of house colleagues for seamless guest experience.

QUALIFICATIONS

• Must be available to work a variety of shifts, including mornings, evenings, and/or weekends.
• Ability to effectively communicate with colleagues, organizational skills, and attention to detail.
• Able to stand or walk for extended periods of time (8 hours) and lift at least 50 lbs.
• Understanding of kitchen operations, health and safety rules, food safety, knife skills and a passion for food service and hospitality.
• Ability to work in a team environment and to work independently.
• Ability to work under pressure and possess strong time management skills.
• Formal culinary training (1- or 2-year college or culinary school program, work skills program) OR on the job experience at hotels or restaurants with comparable culinary operations.
• Food Handler's Certificate.

BENEFITS:

• Group insurance plan with telemedecine
• Group RRSP and DPSP (Deferred Profit Sharing Plan)
• 50% employee discount at all of our establishments for the employee and up to 3 guests
• Discounts with our business partners (transportation, wellness, leisure)
• Company culture that values employees
• Employee recognition events
• Growing company with opportunities for career development and personal growth

We thank you for your interest. Only individuals selected to be interviewed will be contacted.

In this document, we have made an effort to use neutral language suitable for all individuals, regardless of gender. However, certain terms, job titles, and sentence structures may require us to use the masculine form as a neutral gender. We wish to inform you of this. As we prioritize an inclusive work environment, we welcome all individuals, regardless of gender, to apply.