The Cook assists the Sous Chef by carrying out a variety of tasks related to food preparation. This role is responsible for kitchen setup and preparation, preparing dishes, plating meals, and maintaining cleanliness and organization within work areas.

RESPONSIBILITIES: Prepare ingredients required for food preparation;

Set up and organize the workstation in preparation for service;

Prepare, cook, and season dishes according to recipes and proper culinary techniques;

Plate dishes while ensuring presentation standards are met;

Follow all food safety and sanitation standards;

Adhere to workplace health and safety regulations;

Perform other related kitchen duties as required.

QUALIFICATIONS: Diploma of Vocational Studies (DVS) in Professional Cooking or other relevant culinary training;

Solid interest in teamwork and collaboration;

Attention to detail;

Ability to work effectively under pressure;

Strong organizational skills;

Excellent communication skills in both French and English, spoken and written.

📌 Cook - William Gray Restaurants (Montreal)
🏢 Gray Collection
📍 Montreal