Cook - Restaurant Carletto

Gray Collection; Ottawa; On-site; CAD 22,000 - 30,000; Full time

Benefits offered by this job

Group insurance plan with telemedicine

RRSP and DPSP

Employee discounts at establishments

Career development opportunities

Job summary

Gray Collection in Ottawa, Ontario seeks a Cook 1 to join a dynamic team across multiple venues. You will perform la minute cooking, banquet prep, and on-line line work within a busy kitchen environment.

The role demands standing, lifting up to 50 lbs, and teamwork under pressure, with formal culinary training or on-the-job experience. A passion for hospitality and adherence to safety standards are essential.

Qualifications

• Willing to work varied shifts including mornings, evenings and weekends.
• Ability to stand/walk for long periods and lift up to 50 lbs.
• Knowledge of kitchen operations, health and safety rules, and food safety.
• Able to work in a team and independently under pressure.

Responsibilities

• Execute a la minute cooking in plated restaurant and on-line as part of a brigade.
• Prep, prepare and execute food services for banquets and events.
• Assemble dishes with proper seasoning and plating.
• Keep stations stocked, prepped, and clean for service periods.
• Coordinate with front of house for seamless guest experience.
• Follow kitchen guidelines and ensure proper storage of ingredients.

Skills

Team player

Attention to detail

Effective communication

Time management

Knife skills

Education

Culinary training (1- or 2-year program)

Food Handler’s Certificate

Job description

Job Description

Posted Tuesday, August 18, 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.

RESPONSIBILITIES

• 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.