First cook (Cocotte Bistro)

Cocotte Bistro is a refined yet casual take on an authentic French bistro, with a distinctly National Capital lens, 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 en cocotte.

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 work stations 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
• Group RRSP and DPSP (Deferred Profit-Sharing Plan)
• 50% employee discount in all our establishments for the employee and 3 guests
• Corporate culture that promotes employee appreciation
• Employee recognition events
• Company in full growth (perspective of evolution and personal development)
• In this document, we have tried to use a neutral vocabulary adapted to all people, regardless of their gender. However, it may happen that certain terms, job titles and turns of phrase force us to use the masculine as a neutral gender.

We prefer to let you know.

As we value an inclusive work environment, it is understood that we invite all people to apply, regardless of gender.