Cook Cocotte Bistro

Gray Collection; Ottawa; On-site; CAD 42,000 - 62,000; Full time

Job summary

Gray Collection is seeking a Cook to join our dynamic kitchen team. The role focuses on executing la minute techniques in plated restaurant settings and contributing to banquets and events, ensuring high-quality, timely plates.

You will prep, assemble, and plate dishes, maintain clean stations, work with front of house for a seamless guest experience, and collaborate with chefs to deliver exceptional hospitality.

Qualifications

• Available to work mornings, evenings, and weekends.
• Effective communication with colleagues, organized, detail-oriented.
• Stand or walk for 8 hours and lift at least 50 lbs.
• Understanding of kitchen operations, health and safety rules, food safety, knife skills.
• Able to work in a team environment and independently.
• Able to work under pressure with strong time management skills.
• Formal culinary training or on-the-job experience at hotels/restaurants with comparable operations.
• Food Handler’s Certificate.

Responsibilities

• Execute la minute cooking techniques in plated restaurant environments.
• Prepare and execute food services in banquet or event operations.
• Assemble, cook, season and plate final dishes.
• Ensure stations are stocked and set up for service periods.
• Coordinate with front of house for seamless guest experience.
• Maintain cleanliness of workstations and kitchen areas.
• Follow proper food handling procedures.
• Aid chefs and culinary colleagues in production of food items.

Skills

Communication

Time management

Teamwork

Ability to work under pressure

Attention to detail

Food safety

Independence

Education

Culinary training (1-2 year college/program)

On-the-job kitchen experience (hotels/restaurants)

Food Handler’s Certificate

Job description

The Cook 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 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.