Job Description

The Vieux-Port Steakhouse is a true institution. Renowned for its premium cuts of meat cooked to perfection and its warm, attentive service in a classic setting, it offers a dining experience that continues to delight guests. With nearly 1,000 seats and one of the most beautiful terraces in Old Montreal, it is also a premier destination for private events and wedding receptions.

The Cook assists the Sous Chef by performing various tasks related to food preparation. Responsibilities include setting up the kitchen, preparing dishes, plating meals, and maintaining clean and organized work areas.

RESPONSIBILITIES

• Prepare ingredients required for menu items;
• Set up and organize the workstation in preparation for service periods;
• Prepare, cook, and season dishes according to recipes and established techniques;
• Plate dishes while ensuring presentation standards are consistently met;
• Maintain food storage and preparation areas;
• Follow hygiene and food safety standards;
• Adhere to occupational health and safety policies and procedures;
• Perform any other kitchen-related duties as required.

QUALIFICATIONS

• Diploma in Professional Cooking (DEP) or other relevant culinary training;
• Minimum of two (2) years of kitchen experience;
• Experience in a hotel environment is considered an asset;
• Strong interest in teamwork and collaboration;
• Attention to detail;
• Ability to work under pressure in a fast-paced environment;
• Strong organizational skills;
• Good communication skills in both French and English, spoken and written.