Overview of salaries statistics of the profession "Sous Chef in Canada"

SOUS-CHEF Permanent 37.5 heures/semaine Résidence Le Savignon - Ville Lachine Travailler au Groupe Maurice, c’est se coller à des valeurs humaines,à un environnement de travail stimulant et à une équipe respectueuse. DÉTAILS DU POSTE : Poste à temps plein de jour et soir ; Horaire de 9h00 à 17h30, incluant une (1) fin de semaine sur deux (2) ; Prime de soir (si applicable) ; Prime de 4%. CE QUE NOUS VOUS OFFRONS : Augmentation de salaire annuelle; Programme d’assurances collectives incluant assurance santé, soins paramédicaux et assurances voyages*; Repas gratuits; Programme d'aide aux employés; Des outils performants pour vous accompagner dans l’exercice de votre métier; Prime pour embauche d’un collègue (référencement). * Le programme d’assurances collectives est accessible aux employés permanents détenant un contrat de 20h et plus par semaine. VOTRE PROFIL : Formation culinaire reconnue; Expérience de deux (2) ans dans un poste similaire. VOTRE MISSION : Seconder le chef de service alimentaire dans la gestion de la cuisine; Contribuer à la production des repas ainsi qu’au service; Participer au maintien des règles d’hygiène et de salubrité des lieux. Pour voir le poste de sous-chef, c'est par ici!​#EMB1

We are currently seeking an experienced Sous Chef to join our Culinary Team at S+L Kitchen & Bar in Langley! Job Summary:The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further the SC is responsible for assisting the HC in staffing, training and development of all kitchen positions.The Perks: Competitive compensation package including $7,800 tips annually, and $3,900 in qualifying bonuses annually Staff discount at all JRG locations and discounted meals during shiftsOpportunity to participate in the Company's Extended Health Benefits Plan after 6 months of employmentAccess to ongoing training and development through Joseph Richard University (JRU)Opportunity for advancement throughout all JRG establishments and divisionsResponsibilities:Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.Managing profit reporting and participation in monthly profit meetings.Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated. Tracking QSA's and provide follow up training and improvements.Managing kitchenware and disposables budgets.Assisting the HC with managing kitchen staff schedule, overtime and labour targets.Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets. Maintain high level food quality and presentation in accordance with organization's standard recipes and specifications.Supervisory Responsibilities:Supervising team of 5 or moreWorking Conditions:Hours and shifts may vary. Includes working evenings, weekends and holidays. Work is performed in restaurant kitchen and office environments. *Salary negotiable, based on experience

Magnifique restaurant à influence latin sur la montagne à Tremblant. Emplacement paradisiaque.Salle à manger neuve, cuisine neuve, équipements en parfait état.Chef de cuisine de 15 ans d'expériences, passionné du métier, recherche un sous-chef.Salaire de 22 à 25 dollars de l'heure. Avec réévaluation trimestriel.

Tasks:Maintain records of food costs, consumption, sales and inventoryDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsEstimate food requirements and food and labour costsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffTrain staff in preparation, cooking and handling of foodLeading/instructing individualsPersonal SuitabilityOrganizedReliabilityTeam playerWork Conditions and Physical CapabilitiesFast-paced environmentWork under pressureAttention to detailStanding for extended periods

We are currently seeking an experienced Sous Chef to join us at The Italian Osteria & Cheesebar in Langley! Summary:The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further the SC is responsible for assisting the HC in staffing, training and development of all kitchen positions.The Perks:Competitive compensation package including $7,800 annually in tips and $3,900 annually in qualifying bonusesStaff discount at all JRG locations and discounted meals during shiftsOpportunity to participate in the Company's Extended Health Benefits Plan after 6 months of employmentAccess to ongoing training and development through Joseph Richard University (JRU)Opportunity for advancement throughout all JRG establishments and divisionsResponsibilities include:Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.Managing profit reporting and participation in monthly profit meetings.Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated. Tracking QSA's and provide follow up training and improvements.Managing kitchenware and disposables budgets.Assisting the HC with managing kitchen staff schedule, overtime and labour targets.Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets. Maintain high level food quality and presentation in accordance with organization's standard recipes and specifications.Supervisory Responsibilities:Supervising team of 5 or moreWorking Conditions:Hours and shifts may vary. Includes working evenings, weekends and holidays. Work is performed in restaurant kitchen and office environments. *Salary negotiable, based on experience

We are currently hiring a Sous Chef to join our community at Glass House Estate Winery in Langley! The Sous Chef is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). They have the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and are responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. The Sous Chef is also responsible for assisting the HC in staffing, training and development of all kitchen positions.Duties of a Sous Chef Include:Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.Managing profit reporting and participation in monthly profit meetings.Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated. Tracking QSA's and provide follow up training and improvements.Managing kitchenware and disposables budgets.Assisting the HC with managing kitchen staff schedule, overtime and labour targets.Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets. Maintain high level food quality and presentation in accordance with organization's standard recipes and specifications.Supervisory Responsibilities:Supervising team of 5 or moreWorking Conditions:Hours and shifts may vary. Includes working evenings, weekends and holidays. Work is performed in restaurant kitchen and office environments.The Perks:Staff discount at all JRG locations and discounted meals during shiftsCompetitive payOpportunity to participate in the Company's Extended Health Benefits Plan after 6 months of employmentAccess to ongoing training and development through Joseph Richard University (JRU)Opportunity for advancement throughout all JRG establishments and divisionsOpportunity to participate in the JRG Join Us Employee Referral ProgramWage negotiable, based on experience

Le Club Hermitage, un club de loisirs privé (offrant golf, tennis, salle à manger, bar, chambres et camp de jour pour les enfants) est situé sur le bord du lac Memphrémagog, à 3 km de Magog, est actuellement à la recherche de candidats* saisonniers:Sous -ChefTous les postes exigent une connaissance pratique du français et de l’anglais. Des tarifs horaires compétitifs (bien au-delà du salaire minimum) sont offerts en fonction de l’expérience. Possibilités de quarts de soir et de fin de semaine. L’entrée en poste des candidats sélectionnés se fera au début de mai 2024 et se terminera à la mi-octobre.Les candidats doivent démontrer de la convivialité, être dynamiques et aimer travailler en équipe.*Dans ce document, l’emploi du masculin pour désigner des postes n’a d’autres fins que celle d’alléger le texte. • Coordonner et participer à la préparation et au service des repas (souper, les événements, etc)• Assurer le service et la qualité de la nourriture selon les normes du chef cuisinier;• Superviser et coordonner le personnel des cuisines lors de l’absence du chef-cuisinier;• Aider à développer de nouveaux menus, de nouvelles recettes;• Effectuer toutes autres tâches requiLes candidats doivent démontrer de la convivialité, être dynamiques et aimer travailler en équipe.

SOUS-CHEF Permanent - 37,5 heures/semaine Résidence Les Promenades du Parc - Ville Longueuil Travailler au Groupe Maurice, c’est se coller à des valeurs humaines,à un environnement de travail stimulant et à une équipe respectueuse. DÉTAILS DU POSTE : Poste à temps plein de jour;Horaire de 10h à 18h, incluant une (1) fin de semaine sur deux (2) ;Prime de 4% CE QUE NOUS VOUS OFFRONS : Augmentation de salaire annuelle; Programme d’assurances collectives incluant assurance santé, soins paramédicaux et assurances voyages*; Repas gratuits; Programme d'aide aux employés; Des outils performants pour vous accompagner dans l’exercice de votre métier; Prime pour embauche d’un collègue (référencement). * Le programme d’assurances collectives est accessible aux employés permanents détenant un contrat de 20h et plus par semaine. VOTRE PROFIL : Formation culinaire reconnue; Expérience de deux (2) ans dans un poste similaire. VOTRE MISSION : Seconder le chef de service alimentaire dans la gestion de la cuisine; Contribuer à la production des repas ainsi qu’au service; Participer au maintien des règles d’hygiène et de salubrité des lieux. Pour voir le poste de sous-chef, c'est par ici! #EMB1

Le District Gourmet situé au rez-de-chaussée du QG Sainte-Foy est un concept qui révolutionne le monde de la restauration. C'est un espace de restauration avec service aux tables, une variété de restaurants, un bar à cocktails, un bar central, plusieurs chefs artisans et différents terroirs. Le District Gourmet est un environnement de travail stimulant dédié aux passionnés de la restauration.Nous sommes à la recherche d’un sous-chef à temps plein qui se joindra à l’équipe du Mille Saveurs - Steakhouse & Moyen-Orient.Tes avantages : Assurance collectivePossibilité de s’impliquer et d’avancerParticipation à l’achat des passes d’autobus (On paye 50%)Rabais au District Gourmet et partenaires QGEnvironnement propre et lumineux (cuisine ouverte)Bien situé et à proximité des transports en commun(Emploi situé au 990 Route de l’Église, Québec, QC)Exigences :Flexibilité des horaires en fonction des heures d’opération du restaurant (soir, fins de semaine et jours fériés)Expérience dans un poste similaire (un atout)Diplôme en cuisine (un atout)Formation MAPAQ (un atout)Les qualités que tu possèdes :PolyvalentBelle personnalité, positivisme et bonne réaction à la pressionOrganisé et structuréAime travailler en équipeLe défi qui t'attend : Gérer le service et être présent en cuisine lors des périodes de services;Assurer la bonne gestion de l’inventaire et des approvisionnements;Exécuter et superviser les activités de stockage et de rotation des aliments pour minimiser la détérioration des aliments;Gérer et former son équipe en cuisine autant au service qu’à la mise en place;S’assurer de la qualité des produits;En collaboration avec le chef, créer, standardiser et produire des plats de qualité et élaborer de nouveaux produits;En collaboration avec le chef, développer de nouveaux menus selon les tendances actuelles en restauration et les saisons;Veiller à la propreté de la cuisine et à l’état de l’équipement et du matériels utilisés;Appliquer et faire respecter les normes de CNESST et d’hygiène et salubrité;Toutes autres tâches connexes

Le Cochon Dingue Lebourgneuf recherche actuellement un(e) sous-chef(fe) pour joindre son équipe. Après plus de 16 belles années à recevoir avec plaisir sa fidèle clientèle, le Cochon Dingue Lebourgneuf souhaite offrir une nouvelle ambiance à ses convives en plus de moderniser le lieu de travail pour ses employés.Tu as déjà participé à une ouverture de restaurant ? C'est du plaisir assuré ! Tu n'as pas peur des bains de foules ? On a besoin de toi pour rejoindre l'équipe déjà en place.Le Chef Martin recherche son bras droit pour compléter son équipe en cuisine. On dit de lui qu'il est un Chef présent avec qui il est facile de communiqué et de se sentir écouté. Ce dernier a participé à la conception de la nouvelle cuisine dans laquelle tu travailleras. NOUS T’OFFRONS :  Un salaire compétitif, selon l'expérience et les compétences entre 46 500$ et 58 500$; Un poste permanent à temps plein (40 heures/semaine); Gratuité sur tes repas, lors de tes quarts de travail; Programme Assurances collectives; Uniformes et remboursement de chaussures de travail; Programme Privilèges des employés : Rabais lors de tes visites dans tous les restaurants du Groupe Restos Plaisirs; Stationnement gratuit ou laissez-passer du RTC; Des programmes de référencement qui rapportent gros; Programme de formation et de développement professionnel; Possibilité d’avancement, on t’encourage à grandir avec nous.  TON RÔLE PARMI NOUS :  S’assurer que toute l’équipe de la cuisine offre une prestations de travail selon les normes et standards de Restos Plaisirs ( respect des recettes, couts opérations, approvisionnement, équipements, etc); Coordonner les opérations et assurerez le lien entre la prestation cuisine et le service aux tables; Participer à la gestion des horaires, des inventaires, à l’embauche du personnel, à la formation et à l’évaluation de celui-ci.  LE COCHON DINGUE C’EST… Un concept unique et sympathique depuis plus de 35 ans, inspiré des célèbres Bistro français, et fréquenté autant par les gens de Québec que par la clientèle touristique; Une cuisine gourmande, une ambiance chaleureuse et conviviale et la renommée de l’expérience client;  Une équipe de travail dynamique, des patrons sympathiques et un climat de travail agréable et enrichissant !!  EXIGENCES :  Un DEP en cuisine ou expérience équivalente; Un minimum de 5 ans d’expérience en cuisine; De la disponibilité de jour, soir et fin de semaine.

Le Paris Grill recherche actuellement un(e) sous-chef(fe) pour joindre son équipe. NOUS T’OFFRONS :  Un salaire compétitif, selon l'expérience et les compétences entre 46 500 $ et 58 500 $ Un poste permanent à temps plein (40 heures/semaine) Gratuité sur tes repas, lors de tes quarts de travail Programme Assurances collectives  Uniformes et remboursement de chaussures de travail Programme Privilèges des employés : Rabais lors de tes visites dans tous les restaurants du Groupe Restos Plaisirs Stationnement gratuit ou laissez-passer du RTC Des programmes de référencement qui rapportent gros !  Programme de formation et de développement professionnel Possibilité d’avancement, on t’encourage à grandir avec nous !   TON RÔLE PARMI NOUS :  S’assurer que toute l’équipe de la cuisine offre une prestations de travail selon les normes et standards de Restos Plaisirs ( respect des recettes, couts opérations, approvisionnement, équipements, etc) Coordonner les opérations et assurerez le lien entre la prestation cuisine et le service aux tables; Participer à la gestion des horaires, des inventaires, à l’embauche du personnel, à la formation et à l’évaluation de celui-ci.  LE PARIS GRILL C’EST… La brasserie urbaine situé dans sur le grand boulevard Laurier Une cuisine actuelle dans une ambiance animée et un décor intemporel, à la fois classique et moderne. On y offre des classiques de bistro français et leur version revisitée Une équipe de travail dynamique, des patrons sympathiques et un climat de travail agréable et enrichissant !! EXIGENCES :  Un DEP en cuisine ou expérience équivalente; Un minimum de 5 ans d’expérience en cuisine; De la disponibilité de jour, soir et fin de semaine;

Employer: Earls Kitchen + BarVacancies: 1Job detailsLocation:- 211 Bernard Ave, Kelowna, BC, V1Y 6N2Salary:- $42,640 annually / 40.00 hours per WeekTerms of employment:- Permanent employment, Full time- Early Morning, Evening, Flexible Hours, Morning, Night, Shift, WeekendBenefits: Health, Financial and Other- Health benefits: Group insurance benefits that are available after 4-weeks of employment. This includes a combination of Dental plan, Disability benefits, Health care plan, Vision care coverage.- Financial benefits: Gratuities that can range from $4-$7 dollars per hour.- Other benefits: Team building opportunities.Start date:- Starts as soon as possible.Languages:- EnglishEducation:- No degree, certificate or diplomaExperience- 1 year to less than 2 yearsWork setting:- Restaurant and food serviceResponsibilitiesTasks- Demonstrate new cooking techniques and new equipment to cooking staff- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers- Instruct cooks in preparation, cooking, garnishing and presentation of food- Prepare and cook complete meals and specialty foods for events such as banquets- Supervise cooks and other kitchen staff- Requisition food and kitchen supplies- Plan menus and ensure food meets quality standards- Prepare dishes for customers with food allergies or intolerances- Train staff in preparation, cooking and handling of food- Leading/instructing individuals- Prepare and cook complete meals or individual dishes and foods- Supervise kitchen staff and helpers- Inspect kitchens and food service areas- Clean kitchen and work areasAdditional informationTransportation/travel information:- Public transportation is available.Work conditions and physical capabilities:- Fast-paced environment- Work under pressure- Tight deadlines- Handling heavy loads- Physically demanding- Attention to detail- Combination of sitting, standing, walking- Standing for extended periods- Bending, crouching, kneelingPersonal suitability- Leadership- Dependability- Efficient interpersonal skills- Excellent oral communication- Flexibility- Initiative- Organized- Reliability- Team playerHow to apply:By email: By mail: 211 Bernard Ave, Kelowna, BC, V1Y 6N2

Le Cochon Dingue Grande Allée recherche actuellement un(e) sous-chef(fe) pour joindre son équipe.Tu désire relever un nouveau défi au sein d’une équipe de feu? Le Cochon Dingue Grande Allée est l’endroit où cuisine gourmande et ambiance chaleureuse sont réunies dans l'atmosphère féerique du Vieux-Québec ! NOUS T’OFFRONS :  Un salaire, selon l'expérience et les compétences (entre 46 500 $ et 58 500 $); Prime estivale de 2 000$.(Valide pour les sous-chefs à l’emploi du 24 juin au 14 octobre 2024); Un poste permanent à temps plein (40 heures/semaine); Gratuité sur tes repas, lors de tes quarts de travail; Programme Assurances collectives;  Uniformes et remboursement de chaussures de travail; Programme Privilèges des employés : Rabais lors de tes visites dans tous les restaurants du Groupe Restos Plaisirs; Stationnement gratuit ou laissez-passer du RTC; Des programmes de référencement qui rapportent gros; Programme de formation et de développement professionnel; Possibilité d’avancement, on t’encourage à grandir avec nous.  TON RÔLE PARMI NOUS :  S’assurer que toute l’équipe de la cuisine offre une prestations de travail selon les normes et standards de Restos Plaisirs ( respect des recettes, couts opérations, approvisionnement, équipements, etc); Coordonner les opérations et assurerez le lien entre la prestation cuisine et le service aux tables; Participer à la gestion des horaires, des inventaires, à l’embauche du personnel, à la formation et à l’évaluation de celui-ci.  LE COCHON DINGUE C’EST… Un concept unique et sympathique depuis plus de 35 ans, inspiré des célèbres Bistro français, et fréquenté autant par les gens de Québec que par la clientèle touristique; Une cuisine gourmande, une ambiance chaleureuse et conviviale et la renommée de l’expérience client;  Une équipe de travail dynamique, des patrons sympathiques et un climat de travail agréable et enrichissant !!  EXIGENCES :  Un DEP en cuisine ou expérience équivalente; Un minimum de 2 ans d’expérience en tant que sous-chef; Être disponible du lundi au vendredi.

Company DescriptionFor over 94 years, Fairmont Royal York has stood proudly as a Toronto landmark. When the hotel opened in 1929 it was the tallest building in the British Common Wealth and contained 1,048 rooms, a concert hall, library, extensive bakery, radio station and even a hospital. Today, this essential downtown landmark has completed a multi-million dollar transformation, reimagining its lobby, rooms, dining venues, event spaces, and Fairmont Gold - the property's exclusive hotel within a hotel luxury experience. Another stunning chapter for Fairmont Royal York has begun.Job DescriptionWe are seeking a Sous Chef with several years of strong Culinary and fast paced restaurant experience. The ideal candidate will demonstrate proficiency in overseeing a diverse range of culinary operations, including a la carte dining, banquet services, and production kitchens. Creativity and a keen awareness of contemporary culinary trends are essential, alongside robust technical and organizational capabilities. The successful candidate will exhibit exceptional leadership skills, adept at motivating and guiding large culinary teams. A goal-oriented mindset, coupled with the ability to develop and execute comprehensive strategies in demanding, competitive atmospheres, is crucial for success in this role.Review the daily requirements, prepares and delegates duties and ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.Liaises with Banquet Managers, Conference Service Managers and Restaurant Managers using a team approach to meet the goals of the business.Actively participates in training of culinary skills to chef de parties, junior staff and apprentices.Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.Responsible for the day-to-day operations of the kitchens and ensures a high level of guest satisfaction.Ensuring that the kitchen work area is clean, organized and that the equipment is functional.Departmental payroll and administration are done including scheduling.Daily ordering of all food requirements for the departmentPromoting teamwork between the kitchen and all other departments, especially food and beverage service employeesResponsible for ensuring every employee is working effectively and efficiently as well as improving employee morale and employee relations..Physical Aspects of Position include but are not limited to the following: Constant standing and walking throughout shiftFrequent lifting and carrying up to 30 lbsConstant kneeling, pushing, pulling, lifting.Frequent ascending or descending ladders, stairs and rampsQualificationsMinimum 5 years cooking experience including experience in a fine dining restaurant Experience in a luxury hotel with comparable service and standardsRed Seal Certificate (Journeyman's papers) or Recognized International EquivalentValid City of Toronto Food Handler Certificate requiredPrevious supervisory experienceExcellent interpersonal and communication skillsAspires to become an Executive Chef with Fairmont Hotels and ResortsMust be an effective supervisor, trainer, administrator and team player with strong communication and organizational skillsMust be innovative, detail oriented and quality consciousAdditional InformationDo you enjoy helping others and building emotional connections to make people feel special and welcomed? If so, then we want YOU to be part of our Fairmont Royal York family.Every day you will be responsible for engaging with our guests, clients and colleagues. You will create the essential Toronto experience at the hotel that has been a Canadian icon for over 94 years. You will be given the responsibility to ensure that our guests and colleagues feel WELCOMED, CARED FOR and INCREDIBLE. Being part of the Fairmont Royal York family is more than providing warm and consistent service. As an ambassador of Fairmont Royal York, you will take the initiatives necessary to turn moments into memories by taking the time to understand our guests' purposes: why are they staying at Fairmont Royal York, what is their length of stay and what are their preferences and passions? Making our guests feel heard and cared for creates an emotional connection to our brand and builds loyalty. If creating these lasting relationships and experiences excites you, read more about how your role supports our vision of continuing to create the essential Toronto experience!What is in it for you:Employee benefit card offering discounted rates in Accor worldwide for you and your familyLearning programs through our Academies designed to sharpen your skillsAbility to make a difference through our Corporate Social Responsibility activities, like Planet 21Career development opportunities with national and international promotion opportunities. The sky is your limitOur commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.Why work for Accor?We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESSNote: Must already be legally entitled to work in Canada to be considered for the positionSalary: . Date posted: 04/17/2024 06:08 AM

What's in it for you? Join an award-winning culture. We have been recognized for being a Great Place to Work, in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World's Most Admired Companies. The opportunities with us are endless. As the world's largest food and support services company, we offer an extensive range of learning and career opportunities for all our associates. Health & Safety. The health and safety of our associates, clients and guests has always been our top priority. We have the right processes in place to ensure our teams have the support they need to stay safe, while helping to keep our guests safe. Health Benefits. For our eligible associates, we offer comprehensive health, vision, and dental care coverage. A Focus on Mental Health and Wellness. just now is our Mental Health and Well-Being initiative that was created to share credible resources with our associates and the communities we serve on a variety of topics, including mental, physical, spiritual, and financial wellbeing. Visit our Stronger Together Compass website at www.strongertogethercompass.com . We also have an Employment Assistance Program which provides our associates with access to 24/7 support, resources, and information. We are as diverse as our guests. We believe diverse and inclusive environments support innovation and collaboration, and benefit our associates, clients, and customers. We are committed to Listen, Learn, and Act and our Diversity Inclusion Action Councils (DIAC) are associate led groups that seek to foster inclusion through cultural awareness, engagement and appreciation of diversity. We are Stronger, Together! You might not know our name, but you know where we are. That's because Compass Group Canada is part of a global foodservice and support services company that's the 6th largest employer in the world, with 625,000 employees.You'll find us in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps and military installations and more. We're in all major cities, at remote work sites and everywhere in between - doing business in Canada and 50+ other countries where you can learn and grow. Join us now and point your career forward!Imagine a place where people work as one to create an experience that inspires many. Join us and know that you make it possible for friends, families, and co-workers to come together. No matter why they gather, we're here to serve. Because of what we do, people share so much more than a meal. And that's why this is so much more than a job.Why work with Eurest Dining? We are a member of Compass Group Canada, the leading food and support Services Company. We provide diverse, innovative dining services to corporate headquarter locations, law firms, manufacturing facilities, distribution centres and call centres. Join our commitment to providing exceptional food service to the best of business and industry.Job SummaryHelps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders. Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Store food in designated areas following all corporate and provincial food safety and sanitation procedures. Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interact with customers to resolve complaints in a friendly, service-oriented manner. Relay relevant information directly to supervisor. Demonstrate complete understanding of daily menu items and accurately explain thee to associates and customers. Keep up with peak production and service hours. Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low. Qualifications: Think you have what it takes to be one of our Sous Chefs? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful in the role: Four years of related culinary supervisory experience in a fast-paced production-oriented environment. FoodSafe Level 1 Certification. Post-secondary education in culinary or related studies. 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. Excellent communication skills (written and verbal). Proficient in Microsoft Office (Word and Excel).Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply.For accommodation requests during the hiring process, please contact [email protected] for further information.Salary: . Date posted: 04/04/2024 04:12 PM

Job DescriptionDo you love to cook? Are you passionate about food? As a Sous Chef on our team, at Thompson Rivers University, you will be responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. You should also safely handle knives and equipment including grills, fryers, ovens, broilers, etc. You will supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. Compensation starting at $26.00. Job Responsibilities• Schedules and assigns daily work activities to staff and supervises the completion of tasks. • Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. • Cooks and prepares food following production guidelines and standardized recipes • Sets up workstation with all needed ingredients and equipment • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items • Safely uses all food utensils including knives • Operates equipment such as ovens, stoves, slicers, mixers, etc. • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods • Arranges, garnishes, and portions food following established guidelines • Properly stores food by following food safety policies and procedures • Cleans and sanitizes work areas, equipment, and utensils • Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. • Follows Aramark safety policies and procedures including food safety and sanitation • Ensures security of company assets • Produces and maintains work schedules and may prepare production records. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.Qualifications• Previous supervisor experience in a related role preferred • Experience as a cook or related role required - Red Seal Certification Preferred • Ability to work independently with limited supervision required • Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage • Food safety certification required • Demonstrates basic math and counting skills • Demonstrates effective interpersonal and communication skills, both written and verbal This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). #ACAN050EducationAbout AramarkOur Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .Salary: . Date posted: 04/04/2024 10:27 AM

We are currently seeking a Sous Chef to join our community at S+L Kitchen & Bar in Abbotsford! The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further the SC is responsible for assisting the HC in staffing, training and development of all kitchen positions.Responsibilities of a Sous Chef include:Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.Managing profit reporting and participation in monthly profit meetings.Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated. Tracking QSA's and provide follow up training and improvements.Managing kitchenware and disposables budgets.Assisting the HC with managing kitchen staff schedule, overtime and labour targets.Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets. Maintain high level food quality and presentation in accordance with organization's standard recipes and specifications.Supervisory Responsibilities:Supervising team of 5 or moreWorking Conditions:Hours and shifts may vary. Includes working evenings, weekends and holidays. Work is performed in restaurant kitchen and office environments.

Additional Information Afternoon/ evening shift, perks include annual bonus, comprehensive health benefits, Marriott travel benefits & parkingJob Number 24060604Job Category Food and Beverage & CulinaryLocation Delta Hotels Prince Edward, 18 Queen Street, Charlottetown, Prince Edward Island, Canada VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYAccountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.CANDIDATE PROFILEEducation and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.CORE WORK ACTIVITIESEnsuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.The salary range for this position is $54,000.00 to $70,000.00 annually.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.Notification to Applicants: Delta Hotels Prince Edward takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email [email protected] and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/06/2024 02:58 PM

Job Number 24060842Job Category Food and Beverage & CulinaryLocation Delta Hotels Grand Okanagan Resort, 1310 Water Street, Kelowna, BC, Canada VIEW ON MAP Schedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementJOB SUMMARYAccountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.CANDIDATE PROFILEEducation and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.CORE WORK ACTIVITIESEnsuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.The salary range for this position is $ 60,000.00 to $ 78,000.00 annually.Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.Notification to Applicants: Delta Hotels Grand Okanagan Resort takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email [email protected] and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.Salary: . Date posted: 04/09/2024 09:03 AM

What's in it for you? Join an award-winning culture. We have been recognized for being a Great Place to Work, in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World's Most Admired Companies. The opportunities with us are endless. As the world's largest food and support services company, we offer an extensive range of learning and career opportunities for all our associates. Health & Safety. The health and safety of our associates, clients and guests has always been our top priority. We have the right processes in place to ensure our teams have the support they need to stay safe, while helping to keep our guests safe. Health Benefits. For our eligible associates, we offer comprehensive health, vision, and dental care coverage. A Focus on Mental Health and Wellness. just now is our Mental Health and Well-Being initiative that was created to share credible resources with our associates and the communities we serve on a variety of topics, including mental, physical, spiritual, and financial wellbeing. Visit our Stronger Together Compass website at www.strongertogethercompass.com . We also have an Employment Assistance Program which provides our associates with access to 24/7 support, resources, and information. We are as diverse as our guests. We believe diverse and inclusive environments support innovation and collaboration, and benefit our associates, clients, and customers. We are committed to Listen, Learn, and Act and our Diversity Inclusion Action Councils (DIAC) are associate led groups that seek to foster inclusion through cultural awareness, engagement and appreciation of diversity. We are Stronger, Together! Location: GTAYou might not know our name, but you know where we are. That's because Compass Group Canada is part of a global foodservice and support services company that's the 6th largest employer in the world, with 625,000 employees.You'll find us in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps and military installations and more. We're in all major cities, at remote work sites and everywhere in between - doing business in Canada and 50+ other countries where you can learn and grow. Join us now and point your career forward!Imagine a place where people work as one to create an experience that inspires many. Join us and know that you make it possible for friends, families, and co-workers to come together. No matter why they gather, we're here to serve. Because of what we do, people share so much more than a meal. And that's why this is so much more than a job.Why work with Eurest Dining? We are a member of Compass Group Canada, the leading food and support Services Company. We provide diverse, innovative dining services to corporate headquarter locations, law firms, manufacturing facilities, distribution centres and call centres. Join our commitment to providing exceptional food service to the best of business and industry.Job SummaryHelps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders. Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Store food in designated areas following all corporate and provincial food safety and sanitation procedures. Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interact with customers to resolve complaints in a friendly, service-oriented manner. Relay relevant information directly to supervisor. Demonstrate complete understanding of daily menu items and accurately explain thee to associates and customers. Keep up with peak production and service hours. Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low. Qualifications: Think you have what it takes to be one of our Sous Chefs? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful in the role: Four years of related culinary supervisory experience in a fast-paced production-oriented environment. FoodSafe Level 1 Certification. Post-secondary education in culinary or related studies. 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. Excellent communication skills (written and verbal). Proficient in Microsoft Office (Word and Excel).Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply.For accommodation requests during the hiring process, please contact [email protected] for further information.Salary: . Date posted: 04/09/2024 04:11 PM