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.
Set to open in Ottawa this summer, Carletto is the latest restaurant from Gray Collection, bringing the elegance and warmth of Italy to Ottawa. Inspired by traditional Italian gatherings and the simple pleasure of good food, the restaurant blends authentic cuisine with a contemporary spirit. Featuring fresh pasta, wood-fired pizzas, and carefully selected ingredients, each dish celebrates sharing and generosity.
The Chef de Partie demonstrates great passion and attention to detail to ensure precise execution in a dynamic team environment. In addition to being able to perform, direct and instruct the duties alongside their culinary team members, the main responsibilities include but are not limited to:
RESPONSABILITIES
- Plan and oversee food preparation and cooking activities within the kitchen
- Lead service periods for à la carte, ensuring food quality and consistency
- Prepare, cook, and finalize dishes, including seasoning, plating, and presentation
- Execute line cooking (“à la minute”) as part of the kitchen brigade
- Ensure stations are properly set up, stocked, and maintained for service
- Maintain high standards of food quality, timing, and presentation
- Supervise kitchen operations including stocking, storage, and sanitation
- Ensure proper handling, storage, and rotation of food, equipment, and supplies
- Follow established recipes, preparation methods, and kitchen standards
- Support menu development, purchasing, costing, and cost control initiatives
- Collaborate with the Executive Chef and management team on kitchen and F&B operations
- Coordinate prep work and production flow across kitchen sections
- Work closely with front-of-house teams to ensure a seamless guest experience
- Maintain cleanliness, organization, and food safety standards at all times
- Lead by example and support team members during service
QUALIFICATIONS
- Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant environment
- 2-5 years in a senior cook or supervisor role
- Flexible schedule with availability on evenings, weekends and holidays
- Food Handlers Certificate
- Communicative, empathetic, passion for great food and experiences, good motivator and leadership skills
- Valid work permit required
- Experience in an Italian restaurant or similar upscale environment is an asset
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.
