The Cook assists the Sous Chef by preparing ingredients, setting up workstations, cooking and seasoning dishes, plating meals, and maintaining kitchen cleanliness and safety standards. The role requires culinary training, teamwork, attention to detail, organizational skills, and communication in French and English. Benefits include group insurance with telemedecine, RRSP and DPSP, employee discounts, and career development opportunities.
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luxury hospitality425 rue St-Jean-Baptiste, bureau 200 Montréal, Québec H2Y 2Z7 Canada
GRAY COLLECTION A collection of acclaimed hotels, restaurants, spas , terraces, and lofts that offer a unique and original celebration of the neighbourhood and city they are in, while sharing a philosophy of passion, generosity, excellence, and unparalleled service. Learn more Beyond your expectations Our commitment is to offer you a memorable experience through the […]