Gabrieau’s Bistro has immediate openings
for the following positions:
Chef de Partie/Line Cook
Sous Chef Experience of 5 years or more with the ability to supervise 3-4 staff in the kitchen. Experience preparing International, Italian, French, Canadian, Spanish and Mediterranean cuisine. Have experience running the hot and cold lines of a busy kitchen.
$650-750/week based on experience and training.
Chef de Partie/Line Cook 2 years formal training required, 2 years at a culinary institute
and experience preparing Canadian, French, Italian & International cuisine. Must be available 6 days a week, Monday thru Saturday, days and evenings.
$11-13.50/hr based on training and experience.
Sushi/Line Cook Formal training in sushi a must with 3-5 years experience.
Other culinary training and experience preferred. Must be able to work shift work
and available Monday thru Saturday.
Must have experience in Japanese cuisine specializing in fish & seafood.
$12.50-14.50/hr based on training and experience.
For all positions:
The potential candidate must be clean, organized and have the ability to multi-task
and watch over junior staff in the kitchen.
Must be a team player and be able to work well with co-workers in a face paced
environment with line experience.
Hold safe food handling certificate, WHMIS and food safely certificate
Must show initiative, be reliable flexible, dependable and have excellent oral communication. Speak English well.