Cook Cocotte Bistro

Gray Collection; Ottawa; Hybrid; CAD 36,000 - 52,000; Full time

Benefits offered by this job

Group insurance plan with telemedicine

RRSP/DPSP (Deferred Profit Sharing)

50% employee discount at all estabs. (

Discounts with business partners

Company culture that values employees

Employee recognition events

Career development opportunities

Job summary

Gray Collection, a local hospitality group operating Maggie Oakes, Jacopo, Vieux-Port Steakhouse and more in Ottawa, is seeking a Cook 1 for restaurant and banqueting service. Join a dynamic team delivering authentic dishes with passion and precision.

You will execute a la minute cooking, prep and banqueting duties, plate final dishes, manage station readiness, and collaborate with front-of-house colleagues to ensure a seamless guest experience.

Qualifications

• Availability for mornings, evenings, and/or weekends.
• Effective communication with colleagues, strong organization, and attention to detail.
• Stand/walk for 8 hours and lift at least 50 lbs.
• Understanding of kitchen operations, health and safety, food safety, knife skills, and hospitality passion.
• Able to work in a team and under pressure; strong time management.
• Formal culinary training (1–2 year program) OR on-the-job experience at hotels/restaurants with comparable operations.
• Food Handler’s Certificate.

Responsibilities

• Execute a la minute cooking techniques in a plated restaurant environment, on the line as part of a brigade.
• Prep, prepare and execute food services in banquet or event operation.
• Final assembly of dishes including cooking, seasoning, plating.
• Ensure stations are stocked, prepped and set up for service periods.
• Ensure food production is high quality and timed in a la carte settings.
• Prepare ingredients, recipes, and designated preparations per kitchen guidelines.
• Store food, equipment, and supplies properly from arrival to use.
• Assist chefs and culinary colleagues in production of food items.
• Follow proper food handling procedures and maintain clean workstations.
• Perform other kitchen duties as assigned.
• Coordinate prep work across service and kitchen output.
• Use kitchen tools and equipment safely and properly.
• Coordinate with front of house for seamless guest experience.

Skills

Communication

Organization

Attention to detail

Stamina

Knife skills

Food safety

Education

Culinary training (1–2 years)

On-the-job experience in hotels/restaurants

Job description

Job Description

Posted Thursday, September 3, 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.

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.

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.