Job Description
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.
Carletto brings Italy to Ottawa with elegance and warmth. Inspired by traditional Italian gatherings and the simple pleasure of good food, the restaurant blends authentic cuisine with a contemporary spirit. Fresh pasta, wood-fired pizzas, and carefully selected ingredients, each dish celebrates sharing and generosity.
The chef de cuisine ensures that the operations of his kitchen run smoothly. In collaboration with the Executive 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.
RESPONSABILITIES
• Plan and oversee food preparation and kitchen operations
• Lead service with a focus on food quality and guest experience
• Contribute to menu development, purchasing, and cost control
• Supervise inventory, storage, and sanitation standards
• Ensure consistency in recipes, preparation, and presentation
• Lead and support the kitchen team, fostering a positive work environment
• Execute and oversee à la minute cooking on the line
• Prepare, cook, season, and plate dishes according to standards
• Ensure stations are fully stocked and ready for service
• Maintain high-quality, timely food production in an à la carte environment
• Follow proper food handling, cleanliness, and safety procedures
• Support inventory management and cost efficiency
• Collaborate with front-of-house team for seamless service
• Perform other duties and special projects as assigned
QUALIFICATIONS
• Formal culinary training (culinary or hospitality college programs or equivalent) OR significant management experience in similar restaurant environments
• A minimum of five (5) years of experience in a sous chef, chef de cuisine or senior culinary position
• Proficient computer skills as it pertains to email communication, word document creation, excel database upkeep, etc
• 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)
• Meal benefits
• 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.
