Kitchen chef Restaurant Maggie Oakes - Montreal (administrative region) - Gray Collection

    Gray Collection
    Gray Collection Montreal (administrative region)

    3 days ago

    Description

    Job Description

    Posted Tuesday, January 13, 2026 at 5:00 AM

    Operating in the hospitality and restaurant industry for nearly 50 years, Gray Collection is an award-winning group of authentically local hotels and restaurants offering travelers from around the world a warm luxury experience. Among our establishments are Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l'Auberge.

    Inspired by Montreal's vibrant culinary scene, American steakhouses, and bistros, Maggie Oakes is a modern 180-seat grill with a strong emphasis on market vegetables. Located in the prestigious William Gray Hotel, it features an impressive dry-aging room for meat, a large glass wine cellar, and a unique living plant wall.

    The Head Chef oversees daily operations and ensures quality, productivity, and compliance with company standards. In collaboration with the Executive Chef, they plan, organize, and control kitchen operations. As a leader and manager, they train their team, foster cohesion, and monitor operational costs.

    RESPONSIBILITIES:

    • Contribute to the restaurant's reputation in collaboration with the Executive Chef;
    • Assist in planning and preparing menus for the restaurant;
    • Conduct daily inspections of the kitchen and its parameters;
    • Ensure customer satisfaction through prompt service and high-quality dishes;
    • Act as a trainer for brigade members, primarily management team members;
    • Manage human resources within the brigade (hiring, training, scheduling, work distribution, performance evaluation, discipline, etc.);
    • Ensure compliance with hygiene, sanitation, health, and workplace safety standards;
    • Manage financial resources (budget preparation, operating cost control, etc.);
    • Manage material resources (inventory management, supplies, negotiations with suppliers, etc.) allocated to the department;
    • Ensure effective inventory management to maintain product quality and minimize waste;
    • Monitor purchases, the quality of received goods, and remain vigilant against theft;
    • Communicate and collaborate with the dining room management team to ensure smooth overall operations;
    • Maintain continuous communication with other hotel departments and internal/external stakeholders;
    • Perform any other related tasks associated with the kitchen.

    QUALIFICATIONS:

    • Diploma in Professional Cooking or any other relevant training;
    • A minimum of three (3) years of kitchen experience;
    • Experience in a hotel setting is a significant asset;
    • Strong interest in teamwork;
    • Ability to work under pressure;
    • Good organizational skills;
    • Strong communication skills in French and English, both oral and written.

    BENEFITS:

    • Group insurance plan with telemedicine;
    • Group RRSP and DPSP (Deferred Profit Sharing Plan);
    • 50% employee discount at all our establishments for the employee and 3 guests;
    • Discounts with business partners (transportation, wellness, leisure);
    • Company culture that values employees;
    • Employee recognition events;
    • A growing company (career advancement and personal development opportunities).

    We thank you for your interest. Only those selected for an interview will be contacted.

    In this document, we have attempted to use neutral and inclusive language for all individuals, regardless of gender. However, certain terms, job titles, and phrasing may require us to use the masculine form as a neutral gender. We prefer to inform you of this. As we promote an inclusive work environment, we invite all individuals to apply, regardless of gender.

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