Cook - Cocotte Bistro

Gray Collection; Ottawa; Hybrid; CAD 32,000 - 45,000; Full time

Job summary

Gray Collection in Ottawa is seeking a Cook 1 to join our dynamic kitchen team, delivering high-quality plated dishes and banquet items in a fast-paced environment.

You will perform prep, cooking, plating, and final assembly, ensure stations are stocked and clean, and coordinate with front of house for a seamless guest experience.

Qualifications

• Must be available to work mornings, evenings and/or weekends.
• Ability to communicate effectively with colleagues and coordinate tasks.
• Able to stand for extended periods and lift at least 50 lbs.
• Understanding of kitchen operations, health and safety, and knife skills.
• Able to work in a team and under pressure.
• Formal culinary training OR on-the-job experience in hotels or restaurants.

Responsibilities

• Execute a la minute cooking in plated restaurant settings as part of a brigade.
• Prep, prepare and execute food services in banquet or event operations.
• Perform final assembly, cooking, seasoning and plating of dishes.
• Keep stations stocked, prepped, and ready for service periods.
• Ensure high quality food production and accurate timing.
• Prepare ingredients, recipes, and designated preparations per kitchen guidelines.
• Ensure proper storage of food, equipment, and supplies.
• Aid chefs and colleagues in production of items.
• Practice proper food handling and maintain cleanliness of workstations.
• Coordinate prep work across service periods and kitchen output.
• Safely use kitchen tools and equipment and coordinate with FOH for guest experience.

Skills

Communication

Teamwork

Time management

Endurance

Attention to detail

Ability to work under pressure

Education

Culinary training or equivalent experience

Job description

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 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.