Sous-chef

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.

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.

Set to open in Ottawa this summer, Carletto is the latest restaurant from Gray Collection, bringing the elegance and warmth of Italy to Ottawa. Inspired by traditional Italian gatherings and the simple pleasure of good food, the restaurant blends authentic cuisine with a contemporary spirit. Featuring fresh pasta, wood-fired pizzas, and carefully selected ingredients, each dish celebrates sharing and generosity.

The Sous Chef ensures the smooth operation of the kitchen. In collaboration with the Chef, they plan, organize, direct, and control kitchen activities to meet the company’s quality and quantity standards. Actively involved in daily operations, they lead, support, and develop the kitchen team while maintaining high performance, strong team cohesion, and efficient cost control.

The main responsibilities include but are not limited to:

RESPONSIBILITIES

• Plan and oversee food preparation and cooking activities
• Lead service periods, ensuring quality, consistency, and timely execution
• Supervise and support kitchen staff, ensuring proper performance and teamwork
• Train, schedule, and assist in evaluating team members
• Maintain high standards of food quality, presentation, and guest satisfaction
• Ensure stations are properly set up, stocked, and maintained for service
• Supervise kitchen operations, including storage, inventory, and sanitation
• Ensure proper food handling, hygiene, and health & safety standards
• Monitor inventory, reduce waste, and ensure efficient use of products
• Support purchasing, cost control, and operational efficiency
• Coordinate kitchen production and prep across all sections
• Collaborate with management and front-of-house teams to ensure smooth operations
• Maintain a positive and motivating work environment
• Lead by example and support daily kitchen operations

QUALIFICATIONS

• Minimum of three (3) years of experience in a sous chef or senior culinary position
• Formal culinary training or equivalent experience in a similar role
• Flexible schedule with availability on evenings, weekends and holidays
• Valid work permit required
• Strong leadership, organizational, and communication skills
• Ability to manage priorities and work under pressure in a fast-paced environment
• Strong understanding of kitchen operations, food safety, and cost control
• Proficient computer skills as it pertains to email communication, Word document creation, and Excel database upkeep
• Passion for hospitality, teamwork, and quality food
• Experience in an Italian restaurant or similar upscale environment is an asset

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.