5 meilleures offres (cook/dishwasher, mississauga, on) (à pourvoir)

Sous Chef
Compass Group Canada Ltd —Toronto, ON
- De 60 000 $ à 62 000 $ par an
- Microsoft Word
- Microsoft Excel
- Anglais
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Retail Store Manager
VG Meats —Toronto, ON
- Temps plein
- Port de charges lourdes
- Service à la clientèle
- Marchandisage
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Chef de Partie
Hornblower —Toronto, ON
- 25,86 $ de l’heure
- Fins de semaine au besoin
- Service à la clientèle
- Compétences en communication
- Travail en cuisine
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SENIOR APPLIANCE TECHNICIAN
Alba Appliance Repair —Scarborough, ON
- De 30 $ à 35 $ de l’heure
- Temps plein
- Service à la clientèle
- Électricité
- En présentiel
- Aide au Transport Quotidien
- Congés payés
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Dishwasher/Prep Cook
Taj Grace Of India —Brampton, ON
- À partir de 16 000 $ par mois
- Temps partiel
- Préparation culinaires
- Service alimentaire
- En présentiel
- Formation linguistique offerte
- Heures d'arrivée et de départ flexibles
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5 h

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Cook (Part-time/Casual)
William Place Retirement Residence —Lindsay, ON
Participate in staff development, safety quality assurance, environmental and infection control programs, Fire Safety and Mock Disaster procedures.
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Sous Chef
Compass Group Canada Ltd —Toronto, ON
Selecting recipes, conducting tastings, and setting production standards following WELL certification guidelines and those of the corporate culinary team.
De 60 000 $ à 62 000 $ par an
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : cook/dishwasher (mississauga, on)

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Sous Chef

Compass Group Canada Ltd
Toronto, ON

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Détails du poste

Permanent

Avantages

Cotisation au REER

Compétences

Microsoft Word
Microsoft Excel
Go
Études postsecondaires
Anglais
Microsoft Office
Capacités de présentation

Description complète du poste

The salary range for this position is $60,000 to $62,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, & discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation & comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment & applicant screening process.

This is a posting for an existing vacancy.

The Sous Chef leads all culinary operations across Chef Harvest, Grab and Go, and Canopy. This role owns the kitchen from concept to execution, setting the creative direction, maintaining food quality and safety standards, and managing the team that delivers it. The Sous Chef works closely with the General Manager on culinary strategy and partners with the Director of Retail Services and Director of Conference Services to ensure consistent production across every outlet.

Now, if you were to come on board as one of our Sous Chefs, we’d ask you to do the following for us:

Shaping culinary direction and concept development in collaboration with the GM
Proposing seasonal menu strategies that reflect guest preferences and business goals
Providing ground-level operational input to inform long-range planning
Owning the food cost budget across all culinary outlets
Controlling waste, monitoring recipe costing
Reporting budget variances to the GM with clear corrective plans
Selecting recipes, conducting tastings, and setting production standards following WELL certification guidelines and those of the corporate culinary team
Coordinating with the Director of Conference Services on internal catering production to support cost reduction
Partnering with the Director of Retail Services to develop Grab and Go and Chef Harvest offerings
Ensuring all menu changes that affect brand positioning or capital spend receive GM & client approval before implementation
Directly managing all kitchen staff including line cooks and dishwashers
Setting and upholding training standards across all culinary positions
Conducting performance reviews and managing kitchen scheduling
Building a team culture grounded in craft, accountability, and continuous improvement
Overseeing mise en place standards and production volumes for both Chefs Harvest and Grab and Go service
Maintaining execution standards across Chef Harvest and Grab and Go
Coordinating with the Director of Conference Services and Catering Manager to confirm timing, quantities, and special requirements for events when required
Managing HACCP plans and all food safety protocols
Conducting internal audits and leading staff food safety training
Correcting deficiencies in real time and maintaining a kitchen that meets or exceeds regulatory standards
Reporting incidents to the GM and supporting corrective action plans

Think you have what it takes to be our Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

A minimum of three (3) years' experience in a similar environment along with a minimum of a post-secondary diploma or equivalent.
Ability to understand, read and write English (other languages considered an asset) and to follow instructions and interact with customers in order to assure customer satisfaction.
FoodSafe Level 1 Certification.
Strong background in banquet and catering functions with high-volume production.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
Basic supervisory skills, capable of motivating, leading and developing associates.
Hard-working team player with ability to prioritize effectively.
Proficient in Microsoft Office (Word and Excel).

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cook/dishwasher emplois - mississauga, on

Sous Chef

Retail Store Manager

Chef de Partie

SENIOR APPLIANCE TECHNICIAN

Dishwasher/Prep Cook

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