Œuvrant dans l’industrie de l’hôtellerie et de la restauration depuis près de 50 ans, Gray Collection est un regroupement primé d'hôtels et de restaurants authentiquement locaux qui offrent aux voyageurs du monde entier l’expérience du luxe convivial. Parmi nos établissements le Maggie Oakes, le Jacopo, le Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, et la 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.
AVANTAGES :
- 50% de rabais employés dans tous nos établissements pour l’employé et 3 invités;
- Rabais avec nos partenaires d’affaires (bien-être, loisir et plus encore);
- Culture d’entreprise favorisant la valorisation des employés;
- Événements de reconnaissance pour les employés;
- Entreprise en pleine croissance (perspective d’évolution et développement personnel).
- Dans le présent document, nous avons tenté d’utiliser un vocabulaire neutre et adapté à toutes les personnes, peu importe leur genre. Toutefois, il peut arriver que certains termes, titres d’emplois et certaines tournures de phrase nous contraignent à utiliser le masculin comme genre neutre. Nous préférons vous en aviser.
Comme nous privilégions un environnement de travail inclusif, il est entendu que nous invitons toutes les personnes à postuler, peu importe leur genre.
- Aucun commentaire additionnel concernant les exigences linguistiques n’est inclus, puisque l’affichage du poste est publié en français.
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