Executive Sous-Chef Cocotte Bistro

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.

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

Reporting to the Executive Chef, the Executive Sous-Chef ensures the smooth operation of the kitchen. They plan, organize, direct, and control kitchen operations to meet the company's quality and quantity standards. Actively involved in daily operations, they oversee the training and performance of the kitchen brigade. Through strong leadership and management skills, they foster team spirit and create a strong sense of belonging. They also maximize efficiency and ensure continuous control over various operating costs.

RESPONSIBILITIES:

• Ensures all employees are performing their duties to standard while encouraging and motivating teamwork.
• Communicates job expectations to all employee in a clear and effective manner.
• Manages and develops employee performance by providing monthly feedback, annual performance appraisals, and discipline where necessary.
• Handles guest concerns, compliments and suggestions in a professional manner.
• Finds a resolution to any kitchen operational issue promptly.
• Organizes and participates in quarterly Kitchen Departmental meetings, ensuring all employee attend and important topics discussed in a timely manner.
• Provides Kitchen employee with the necessary training, including new-hire orientation procedures
• Coordinates and publishes the scheduling of all Kitchen employee in accordance with company policy
• Ensures quality and quantity of food production meets or exceeds predetermined standards
• Completes the daily ordering of all food products consistent with business levels and budgeted food costs.
• Assists Sales and Events in designing menus specific for client/guest requests
• Assists the executive chef in creating, costing and implementing new menus as needed based on global food trends
• Monitors productivity, making necessary adjustments in order to operate within the budgeted guidelines
• Manage human resources within the team (hiring, training, scheduling, work allocation, performance evaluation, disciplinary measures);
• Submits payroll on a timely basis Participates in the month-end food inventory.
• Collaborate and provide support on social media initiatives including online reputation management (TripAdvisor, Yelp, etc.), content creation and social customer service.
• Other duties as assigned by the Executive Chef.

QUALIFICATIONS:

• 3 to 5 years of work experience in a similar role.
• Diploma in culinary management, or equivalent (an asset)
• Hotel Sous-Chef experience or Restaurant Head Chef experience required.
• Excellent Guest Relations Skills, a proven ability to motivate, mentor, guide and discipline in accordance with current hotel policies
• Flexible to work workdays, evenings and weekends as per the needs of the operations.
• Advanced Food Safety certificate an asset
• Knowledge of food costing and kitchen management

BENEFITS:

• Group insurance plan with telemedecine
• Group RRSP and DPSP (Deferred Profit Sharing Plan)
• 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.