Gabrieau’s Restaurant has immediate openings for the following positions:
Food & Beverage Manager
To supply superior service to all guests, through attention to detail accepting and serving food and beverage orders and working efficiently to ensure all guest expectations are exceeded, while projecting a sense of hospitality and professionalism.
$15 - $17 / hr based on experience
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. Current work hours are Tuesday to Saturday open for lunch and dinner.
$900-$1100 / week plus gratuities based on training & experience.
Chef de Partie/Line Cook
2 years formal training required, 2 years at a culinary institute and experience preparing Canadian, French, Italian & International cuisine. Current work hours are Tuesday to Saturday open for lunch and dinner.
$15 - $17 / hr plus gratuities based on training & experience.
Sushi & Line Cook
Formal training in sushi is 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. Current work hours are Tuesday to Saturday open for lunch and dinner.
$15 - $17 / hr plus gratuities based on training & 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.