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. Our establishments include Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l’Auberge.

Cocotte Bistro is a refined yet casual take on an authentic French bistro, with a distinctly National Capital lens featuring a classic yet contemporary approach to French bistro cuisine. Cocotte Bistro will also bet on bubbles by the glass, thoughtfully sourced ingredients, social hour specials and sharing items prepared and served in Cocotte.

The Head Chef ensures that the operations of his kitchen run smoothly. In collaboration with the chef, they plan, organize, direct, and control the operation of the kitchen to ensure that the quality and quantity standards set by the company are met. Through their qualities as a leader and manager, they develop and maintain team spirit and create a strong sense of belonging.

RESPONSIBILITIES

• Plan and direct food preparation and cooking activities in the culinary department
• Lead service periods with a focus on food quality as well as guest and colleague experience
• Participate in menu creation, food purchasing, costing and cost controls
• Supervise kitchen operations including stocking, storage, and sanitation
• Assure adherence to food quality, recipe, and preparation expectations
• Assume role of team leader as part of the culinary, restaurant and hotel management team.
• Foster a stimulating work environment for employees
• Collaborate with management and operations team members of kitchen and Food and Beverage department
• Responsible for executing a la minute cooking techniques in a plated restaurant environment, able to lead “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
• Ensuring 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
• Follow and practice proper food handling procedures while maintaining cleanliness of workstations and the kitchen areas
• Aid in coordination of prep work across different service and kitchen output
• Coordinate with front of house colleagues for seamless guest experience
• Perform other duties as needed and special projects as assigned by management

QUALIFICATIONS

• Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant or hotel environments
• A minimum of three (3) years of experience in a sous chef or senior culinary position
• Proficient computer skills as it pertains to email communication, word document creation, excel database upkeep, etc
• Restaurant and banquet experience is an asset
• Hotel experience is an asset
• Flexible schedule with availability on evenings, weekends and holidays
• Food Handlers Certificate
• Communicative, empathetic, passion for great food and experience
• Good motivator, and leadership skills

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.