Cook – Institutional Kitchen

About the role

We are seeking a passionate cook who thrives on delivering high‑quality dishes with excellent taste and presentation. Working under the guidance of the executive chef, you will contribute to a dynamic kitchen environment where precision, speed, and teamwork are essential.

Key responsibilities

• Prepare, cook, and process food using a variety of methods, from basic to specialized techniques.
• Perform food picking, washing, peeling, and cutting operations.
• Ensure proper segmentation, assembly, and packaging of food items.
• Maintain rotation and storage of food supplies according to safety standards.
• Adhere to the quality standards established by the culinary team.

Required profile

• Professional diploma in institutional cooking.
• At least two years of relevant experience in the restaurant industry.
• Strong organizational skills and ability to work under pressure.
• Team‑oriented mindset with a focus on quality and efficiency.
• Autonomy, adaptability, and a sense of responsibility.

Required skills

• Institutional cooking techniques.
• Food preparation and safety procedures.
• Knowledge of culinary techniques for dish assembly and presentation.

What we offer

• Special hotel rates for travel with Germain Hotels.
• A creative, independent work environment that supports career growth.
• Access to a state‑of‑the‑art gym on site.
• Hourly wage of $21.60, unionized position with compensation per collective agreement.