Cook 1 (Cocotte Bistro)

Gray Collection; Ottawa; On-site; CAD 30,000 - 60,000; Full time

Job summary

Join an exciting culinary team at a refined French bistro, where your passion for authentic food will shine. As a Cook 1, you will be at the heart of the kitchen, executing a la minute cooking techniques and ensuring high-quality food production in both restaurant and banquet settings. This role requires a blend of culinary skills, teamwork, and a commitment to excellent service. If you thrive in a dynamic environment and have a passion for food service, this opportunity is perfect for you. Be part of a team that values quality, creativity, and a shared love for great cuisine.

Qualifications

• Must be available for various shifts including mornings and weekends.
• Understanding of kitchen operations and food safety is essential.

Responsibilities

• Execute cooking techniques in a plated restaurant environment.
• Prep and execute food services for banquets and events.
• Ensure high-quality food production and maintain cleanliness.

Skills

Effective communication

Organizational skills

Attention to detail

Time management

Ability to work under pressure

Knife skills

Education

Formal culinary training (1- or 2-year program)

On-the-job experience in culinary operations

Tools

Kitchen tools and equipment

Job description

Tuesday, February 4, 2025

Cocotte Bistro is a refined yet casual take on an authentic French bistro, with a distinctly National Capital lens featuring Executive Chef Brett Arden’s classic yet contemporary approach to French bistro cuisine. Cocotte Bistro will also bet on bubbles by the glass, thoughtfully sourced ingredients, social hour specials and sharing items prepared and served en cocotte.

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

RESPONSABILITIES

• 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 work stations 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