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Chef Jobs in Canada

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Chef at Compass Group Canada
Etobicoke, ON, Canada - Full Time
Skills Needed
Microsoft Excel, Secondary Education, Operations, It, Qsr, Presentations
Specialization
Culinary or related studies
Qualification
Diploma
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Communication, Inventory Management, Teamwork, Time Management, Problem Solving, Recipe Preparation, Food Presentation, Training, Scheduling, Production Standards, Quality Control
Specialization
Candidates should have four years of culinary supervisory experience in a fast-paced environment and a FoodSafe Level 1 Certification. A post-secondary education in culinary studies and strong knowledge of food trends and catering functions are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Inventory Management, Communication, Teamwork, Recipe Preparation, Time Management, Food Presentation, Training, Problem Solving, Scheduling, Microsoft Office, Catering
Specialization
Candidates should have four years of related culinary supervisory experience and a FoodSafe Level 1 Certification. A post-secondary education in culinary or related studies is preferred, along with strong skills in banquet and catering functions.
Experience Required
Minimum 5 year(s)
Sous Chef at Pacific National Exhibition
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Time Management, Kitchen Operations Supervision, Recipe Creation, Menu Planning, Supplier Coordination, Staff Management, Production Forecasting, Inventory Evaluation, Cost Analysis, Foodsafe Compliance, Equipment Operation, Team Leadership
Specialization
Candidates must possess a minimum of four years of experience in the Food & Beverage Industry, including at least two years in staff management within the same industry, alongside successful completion of Grade 12. Essential certifications include FOODSAFE Level 1, and a valid BC Class 5 or 7 driver's license is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Canad Inns
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Sous Chef, Kitchen Operations, Food Quality, Labor Costs Management, Culinary Staff Supervision, Menu Service Support, Training And Mentoring, Communication, Problem Solving, Organization, Leadership, Flexibility, Creativity, Sanitation, Inventory Management, Customer Focus
Specialization
Candidates should have at least two years of experience in a similar work environment and possess strong communication and leadership skills. Budgeting experience and the ability to work flexible hours, including days, evenings, and weekends, are also required.
Experience Required
Minimum 2 year(s)
Chef Manager at Aramark
Port-Cartier, Quebec, Canada - Full Time
Skills Needed
Culinary Operations Leadership, Meal Preparation, Staff Management, Food Safety Compliance, Cost Control, Team Development, Menu Planning, Food Quality Maintenance, Stock Control, Haccp Procedures, Communication, Instruction Following, Flexibility, Self Motivation, Travel Willingness, Rotation Work
Specialization
Candidates must be capable of leading kitchen operations in the Head Chef's absence and possess strong communication and leadership skills for interacting with staff and clients. Required qualifications include NVQ Levels 1, 2 & 3 (or equivalent) plus Basic Food Hygiene certification, along with 1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation.
Station Chef at Springhill Suites by Marriott IndianapolisWestfield
Toronto, Ontario, Canada - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Adherence, Team Collaboration, Safety Compliance, Professional Communication, Time Management, Equipment Operation, Cold Food Preparation, Food Presentation, Problem Solving, Attention To Detail, Physical Stamina
Specialization
Candidates should have at least a high school diploma or G.E.D. and a minimum of one year of related work experience. No supervisory experience or specific licenses are required.
Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, demonstrating a balance of creative and organizational skills with strong business acumen regarding P&L statements. Essential requirements include the ability to mentor staff, maintain high culinary standards, and possess professional proficiency in the English language.
Experience Required
Minimum 5 year(s)
Chef De Partie at Easton's Group of Hotels Inc.
Kingston, Ontario, Canada - Full Time
Skills Needed
Culinary Professional, Leadership, Creativity, Teamwork, Mentoring, Sanitation, Inventory Management, Collaboration, Supervision, Problem Solving
Specialization
The ideal candidate is a dedicated culinary professional with proven experience in a similar role, possessing strong leadership skills and the ability to work with minimal supervision. A passion for excellence, creativity, and commitment to Marriott’s high standards are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Compass Group
Saskatoon, Saskatchewan, Canada - Full Time
Skills Needed
Catering, Client Relationship Management, Menu Development, Haccp, Health And Safety Policies, Staff Supervision, Kitchen Cleanliness, Quality Assurance, Whmis, Leadership, High Volume Catering, Food Trends, Ms Outlook, Ms Word, Ms Excel, Communication
Specialization
Candidates must possess a minimum of five years of Chef experience with a strong catering background, including three years of leadership experience, and proven ability to manage high-volume projects. Essential requirements include creativity in applying food trends, passion for quality, strong detail orientation, excellent communication skills, and proficiency with MS Office applications.
Experience Required
Minimum 5 year(s)
Chef - Services at Civeo Career Site
Fort McMurray, Alberta, Canada - Full Time
Skills Needed
Cooking, Kitchen Management, Staff Supervision, Operational Efficiency, Guest Wellbeing, Community Building
Specialization
The successful candidate must be an experienced Chef capable of managing kitchen operations and staff within a remote workforce lodge setting. This position requires working on a rotation basis of 20 days on and 10 days off.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef - JOEY Mayfield at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership, People Development, Operations Management, Culinary Leadership, Team Building, Coaching, Recruiting, Hiring, Retention, Strategic Planning, Product Quality Assurance, Profit Management, Pnl Management, Budgeting, Forecasting, Food Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Chef Gestionnaire at Aramark
Port-Cartier, Quebec, Canada - Full Time
Skills Needed
Culinary Operations Management, Food Preparation, Team Leadership, Food Safety Standards, Cost Control, Menu Planning, Inventory Control, Haccp Procedures, Communication, Detail Orientation, Problem Solving, Training, Risk Assessment
Specialization
Candidates must be capable of leading kitchen operations in the Head Chef's absence and managing multiple tasks effectively, possessing excellent communication and leadership skills. Required qualifications include NVQ Levels 1, 2, and 3 (or equivalent) plus a basic food hygiene certificate, along with 1 to 2 years of relevant industrial or professional catering experience including menu planning and HACCP documentation.
Chef / Sous Chef - JOEY Bell Tower at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership Development, People Development, Operations Management, Culinary Leadership, Team Building, Strategic Planning, Product Quality Assurance, Profit Management, Budgeting, Forecasting, Recruiting, Hiring, Retaining Talent, Coaching, Food Safety, Health And Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef - LOCAL Public Eatery at LOCAL Public Eatery
Edmonton, Alberta, Canada - Full Time
Skills Needed
Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense Of Fun, Resiliency, Mentoring, People Development
Specialization
Candidates must be natural-born leaders who excel at teamwork and connecting with others, showing interest in honing culinary and sales-building skills while actively networking. Essential personal attributes include agility, curiosity, humility, integrity, a sense of fun, and resiliency in the face of challenges.
Experience Required
Minimum 2 year(s)
Back of House - Chef at Northland Properties
Langley, British Columbia, Canada - Full Time
Skills Needed
Leadership, Team Development, Food Quality, Food Handling, Communication, Attention To Detail, Positive Attitude, Independence, Teamwork, Pressure Management, Culinary Skills, Creativity, Menu Development, High Volume Kitchen Experience, Culinary Arts, Hospitality
Specialization
Candidates should have previous leadership experience in a high-volume kitchen and a proven track record of developing people. Attention to detail, an energetic attitude, and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Stellar Jay Sous Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Communication, Team Leadership, Mentoring, Guest Experience, Operational Metrics, P&L Analysis, Recruitment, Scheduling, Supervising, Coaching, Inventory Management, Microsoft Excel
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and basic proficiency in Microsoft Office applications.
Experience Required
Minimum 5 year(s)
Chef d’équipe opération at Ora Partenaires
Montreal, Quebec, Canada - Full Time
Skills Needed
Team Coordination, Logistics, Installation, Dismantling, Customer Service, Scheduling, Quality Standards, Leadership, Teamwork, Autonomy, Resourcefulness, Responsibility, Driving
Specialization
Candidates must possess a valid driver's license and the ability to travel to the Anjou warehouse, along with maintaining good physical condition for demanding work. Functional English, leadership, teamwork, autonomy, resourcefulness, and a strong sense of responsibility are also required.
Chef de Partie / Jr. Sous Chef - JOEY Yorkdale at JOEY Restaurant Group
Toronto, Ontario, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Inspiring, Recruiting, Hiring, Retaining Talent, Pnl Management, Budgeting, Forecasting, Product Quality Assurance, Food Safe Certification, Health And Safety Certification, Strategic Planning, People Development, Leadership
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, talent retention, exposure to PNL management (budgeting/forecasting), high attention to detail for quality assurance, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Chef at Compass Group Canada
Etobicoke, ON, Canada -
Full Time

Start Date

Immediate

Expiry Date

08 Apr, 09

Salary

0.0

Posted On

23 Sep, 19

Experience

0 year(s) or above

Remote Job

No

Telecommute

No

Sponsor Visa

No

Skills

Microsoft Excel, Secondary Education, Operations, It, Qsr, Presentations

Industry

Description

Job Description
Location: Etobicoke
Imagine creating a place where tomorrow’s leaders, big thinkers, and dreamers gather. Join us and know that you make it possible for others to learn, grow, and discover. Because of what we do, students and faculty share so much more than a meal. And that’s why this is so much more than a job.
Why work with Chartwells? We are a member of Compass Group Canada, the leading foodservice and support services company. We cater to Generation Z on college campuses and upcoming K-12 generations. We offer dining programs and solutions that fit the unique needs of today’s students. Join our commitment to providing responsible, healthy-eating solutions.

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

  • Direct and supervise all aspects of food production and services.
  • Be accountable for menu planning, staffing, scheduling, client and customer relationship building.
  • Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff.
  • Oversee all food, labour, and overhead costs.
  • Be responsible for occasional catering events.
  • Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records.
  • Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.

Qualifications

Think you have what it takes to be our 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.

  • Post-secondary education in culinary or related studies.
  • Three years of kitchen management experience, preferably in a University or College environment.
  • Creative ability to apply trendy food items and presentations to operations.
  • Excellent interpersonal, communication, and organizational skills.
  • Able to work in a fast-paced environment, paying attention to accuracy and detail.
  • Willingness to accommodate a flexible work schedule (including weekends).
  • Capable of performing administrative duties.
  • Knowledge of Microsoft Excel and Word.
  • Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferred

Additional Information
nul
Responsibilities
  • Post-secondary education in culinary or related studies.
  • Three years of kitchen management experience, preferably in a University or College environment.
  • Creative ability to apply trendy food items and presentations to operations.
  • Excellent interpersonal, communication, and organizational skills.
  • Able to work in a fast-paced environment, paying attention to accuracy and detail.
  • Willingness to accommodate a flexible work schedule (including weekends).
  • Capable of performing administrative duties.
  • Knowledge of Microsoft Excel and Word.
  • Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferre
Chef at Compass Group Canada
Etobicoke, ON, Canada - Full Time
Skills Needed
Microsoft Excel, Secondary Education, Operations, It, Qsr, Presentations
Specialization
Culinary or related studies
Qualification
Diploma
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Communication, Inventory Management, Teamwork, Time Management, Problem Solving, Recipe Preparation, Food Presentation, Training, Scheduling, Production Standards, Quality Control
Specialization
Candidates should have four years of culinary supervisory experience in a fast-paced environment and a FoodSafe Level 1 Certification. A post-secondary education in culinary studies and strong knowledge of food trends and catering functions are also required.
Experience Required
Minimum 5 year(s)
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Inventory Management, Communication, Teamwork, Recipe Preparation, Time Management, Food Presentation, Training, Problem Solving, Scheduling, Microsoft Office, Catering
Specialization
Candidates should have four years of related culinary supervisory experience and a FoodSafe Level 1 Certification. A post-secondary education in culinary or related studies is preferred, along with strong skills in banquet and catering functions.
Experience Required
Minimum 5 year(s)
Sous Chef at Pacific National Exhibition
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Time Management, Kitchen Operations Supervision, Recipe Creation, Menu Planning, Supplier Coordination, Staff Management, Production Forecasting, Inventory Evaluation, Cost Analysis, Foodsafe Compliance, Equipment Operation, Team Leadership
Specialization
Candidates must possess a minimum of four years of experience in the Food & Beverage Industry, including at least two years in staff management within the same industry, alongside successful completion of Grade 12. Essential certifications include FOODSAFE Level 1, and a valid BC Class 5 or 7 driver's license is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lake Louise Ski Area Ltd
Lake Louise, Alberta, Canada - Full Time
Skills Needed
Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health And Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem Solving
Specialization
Candidates must possess a minimum of 3-4 years of supervisory experience in the culinary field, holding a Red Seal or equivalent professional designation, and be certified in HACCP and food safety. Essential qualifications include demonstrated ability to manage a team of over 20 staff, experience across fine dining, buffet, and après styles, creativity in menu development, and strong financial management and computer skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Canad Inns
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Sous Chef, Kitchen Operations, Food Quality, Labor Costs Management, Culinary Staff Supervision, Menu Service Support, Training And Mentoring, Communication, Problem Solving, Organization, Leadership, Flexibility, Creativity, Sanitation, Inventory Management, Customer Focus
Specialization
Candidates should have at least two years of experience in a similar work environment and possess strong communication and leadership skills. Budgeting experience and the ability to work flexible hours, including days, evenings, and weekends, are also required.
Experience Required
Minimum 2 year(s)
Chef Manager at Aramark
Port-Cartier, Quebec, Canada - Full Time
Skills Needed
Culinary Operations Leadership, Meal Preparation, Staff Management, Food Safety Compliance, Cost Control, Team Development, Menu Planning, Food Quality Maintenance, Stock Control, Haccp Procedures, Communication, Instruction Following, Flexibility, Self Motivation, Travel Willingness, Rotation Work
Specialization
Candidates must be capable of leading kitchen operations in the Head Chef's absence and possess strong communication and leadership skills for interacting with staff and clients. Required qualifications include NVQ Levels 1, 2 & 3 (or equivalent) plus Basic Food Hygiene certification, along with 1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation.
Station Chef at Springhill Suites by Marriott IndianapolisWestfield
Toronto, Ontario, Canada - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Quality Monitoring, Kitchen Sanitation, Recipe Adherence, Team Collaboration, Safety Compliance, Professional Communication, Time Management, Equipment Operation, Cold Food Preparation, Food Presentation, Problem Solving, Attention To Detail, Physical Stamina
Specialization
Candidates should have at least a high school diploma or G.E.D. and a minimum of one year of related work experience. No supervisory experience or specific licenses are required.
Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, demonstrating a balance of creative and organizational skills with strong business acumen regarding P&L statements. Essential requirements include the ability to mentor staff, maintain high culinary standards, and possess professional proficiency in the English language.
Experience Required
Minimum 5 year(s)
Chef De Partie at Easton's Group of Hotels Inc.
Kingston, Ontario, Canada - Full Time
Skills Needed
Culinary Professional, Leadership, Creativity, Teamwork, Mentoring, Sanitation, Inventory Management, Collaboration, Supervision, Problem Solving
Specialization
The ideal candidate is a dedicated culinary professional with proven experience in a similar role, possessing strong leadership skills and the ability to work with minimal supervision. A passion for excellence, creativity, and commitment to Marriott’s high standards are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Compass Group
Saskatoon, Saskatchewan, Canada - Full Time
Skills Needed
Catering, Client Relationship Management, Menu Development, Haccp, Health And Safety Policies, Staff Supervision, Kitchen Cleanliness, Quality Assurance, Whmis, Leadership, High Volume Catering, Food Trends, Ms Outlook, Ms Word, Ms Excel, Communication
Specialization
Candidates must possess a minimum of five years of Chef experience with a strong catering background, including three years of leadership experience, and proven ability to manage high-volume projects. Essential requirements include creativity in applying food trends, passion for quality, strong detail orientation, excellent communication skills, and proficiency with MS Office applications.
Experience Required
Minimum 5 year(s)
Chef - Services at Civeo Career Site
Fort McMurray, Alberta, Canada - Full Time
Skills Needed
Cooking, Kitchen Management, Staff Supervision, Operational Efficiency, Guest Wellbeing, Community Building
Specialization
The successful candidate must be an experienced Chef capable of managing kitchen operations and staff within a remote workforce lodge setting. This position requires working on a rotation basis of 20 days on and 10 days off.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef - JOEY Mayfield at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership, People Development, Operations Management, Culinary Leadership, Team Building, Coaching, Recruiting, Hiring, Retention, Strategic Planning, Product Quality Assurance, Profit Management, Pnl Management, Budgeting, Forecasting, Food Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Chef Gestionnaire at Aramark
Port-Cartier, Quebec, Canada - Full Time
Skills Needed
Culinary Operations Management, Food Preparation, Team Leadership, Food Safety Standards, Cost Control, Menu Planning, Inventory Control, Haccp Procedures, Communication, Detail Orientation, Problem Solving, Training, Risk Assessment
Specialization
Candidates must be capable of leading kitchen operations in the Head Chef's absence and managing multiple tasks effectively, possessing excellent communication and leadership skills. Required qualifications include NVQ Levels 1, 2, and 3 (or equivalent) plus a basic food hygiene certificate, along with 1 to 2 years of relevant industrial or professional catering experience including menu planning and HACCP documentation.
Chef / Sous Chef - JOEY Bell Tower at JOEY Restaurant Group
Edmonton, Alberta, Canada - Full Time
Skills Needed
Leadership Development, People Development, Operations Management, Culinary Leadership, Team Building, Strategic Planning, Product Quality Assurance, Profit Management, Budgeting, Forecasting, Recruiting, Hiring, Retaining Talent, Coaching, Food Safety, Health And Safety
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, hiring, and retention, exposure to PNL management (budgeting/forecasting), high attention to detail regarding product quality, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef - LOCAL Public Eatery at LOCAL Public Eatery
Edmonton, Alberta, Canada - Full Time
Skills Needed
Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense Of Fun, Resiliency, Mentoring, People Development
Specialization
Candidates must be natural-born leaders who excel at teamwork and connecting with others, showing interest in honing culinary and sales-building skills while actively networking. Essential personal attributes include agility, curiosity, humility, integrity, a sense of fun, and resiliency in the face of challenges.
Experience Required
Minimum 2 year(s)
Back of House - Chef at Northland Properties
Langley, British Columbia, Canada - Full Time
Skills Needed
Leadership, Team Development, Food Quality, Food Handling, Communication, Attention To Detail, Positive Attitude, Independence, Teamwork, Pressure Management, Culinary Skills, Creativity, Menu Development, High Volume Kitchen Experience, Culinary Arts, Hospitality
Specialization
Candidates should have previous leadership experience in a high-volume kitchen and a proven track record of developing people. Attention to detail, an energetic attitude, and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Stellar Jay Sous Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Communication, Team Leadership, Mentoring, Guest Experience, Operational Metrics, P&L Analysis, Recruitment, Scheduling, Supervising, Coaching, Inventory Management, Microsoft Excel
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and basic proficiency in Microsoft Office applications.
Experience Required
Minimum 5 year(s)
Chef d’équipe opération at Ora Partenaires
Montreal, Quebec, Canada - Full Time
Skills Needed
Team Coordination, Logistics, Installation, Dismantling, Customer Service, Scheduling, Quality Standards, Leadership, Teamwork, Autonomy, Resourcefulness, Responsibility, Driving
Specialization
Candidates must possess a valid driver's license and the ability to travel to the Anjou warehouse, along with maintaining good physical condition for demanding work. Functional English, leadership, teamwork, autonomy, resourcefulness, and a strong sense of responsibility are also required.
Chef de Partie / Jr. Sous Chef - JOEY Yorkdale at JOEY Restaurant Group
Toronto, Ontario, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Inspiring, Recruiting, Hiring, Retaining Talent, Pnl Management, Budgeting, Forecasting, Product Quality Assurance, Food Safe Certification, Health And Safety Certification, Strategic Planning, People Development, Leadership
Specialization
Candidates must possess 1-3+ years of industry experience in a Culinary Leadership role, demonstrating a proven ability to develop, coach, and inspire a high-performing team. Essential requirements include proficiency in proactive recruiting, talent retention, exposure to PNL management (budgeting/forecasting), high attention to detail for quality assurance, and holding Food Safe and Health & Safety Certifications.
Experience Required
Minimum 2 year(s)