Cook - Benjamin

Gray Collection; Montreal (administrative region); On-site; CAD 42,000 - 64,000; Full time

Benefits offered by this job

Group insurance

RRSP & DPSP

Employee discount

Partner discounts

Company culture

Job summary

Gray Collection is seeking a Cook to support the Sous Chef in daily kitchen operations. You will set up workstations, prepare ingredients, cook and plate dishes, ensuring presentation and quality align with recipe standards.

Applicants should have a DVS in Professional Cooking or equivalent, and demonstrate teamwork, attention to detail, and the ability to work under pressure in a fast-paced environment. Bilingual French/English communication is valued.

Qualifications

• Diploma of Vocational Studies in professional cooking or equivalent training.
• Strong teamwork and collaboration.
• Attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational skills.
• Good communication in French and English (spoken and written).

Responsibilities

• Prepare ingredients required for menu items.
• Set up the workstation for meal services.
• Prepare, cook, and season dishes per recipes and techniques.
• Plate dishes with consistent presentation.
• Adhere to hygiene and sanitation standards.
• Follow workplace health and safety procedures.
• Perform other kitchen-related duties as required.

Skills

Teamwork

Attention to detail

Under pressure

Organizational skills

Communication (FR/EN)

Education

DVS in Professional Cooking or equivalent

Job description

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 assists the Sous Chef by performing various tasks related to food preparation. Responsibilities include setting up the kitchen, preparing dishes, plating meals, and maintaining the cleanliness of work areas.

RESPONSIBILITIES

• Prepare ingredients required for menu items.
• Set up the workstation in preparation for various meal services.
• Prepare, cook, and season dishes in accordance with recipes and proper culinary techniques.
• Plate dishes while ensuring presentation standards are consistently met.
• Adhere to hygiene and sanitation standards.
• Follow workplace health and safety procedures.
• Perform any other kitchen-related duties as required.

QUALIFICATIONS

• Diploma of Vocational Studies (DVS) in Professional Cooking or other relevant culinary training.
• Strong interest in teamwork and collaboration.
• Attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational skills.
• Good communication skills in both French and English, both spoken and written.

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.

*No additional comments regarding language requirements are included, as the job posting is published in French