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

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Job Benefits Ski/Mountain Perks!Free passes for employees, employee discounted lift tickets for friends and familyAND free ski lessons MORE employee discounts on lodging, food, gear, mountain shuttlesAND during the summer on bike haul, golf and other activities RSP Options (after 12 months or 2000 cumulative hours of service) Employee Assistance Program Excellent training and professional development Referral Program Seasonal Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Summary Service is this foundation of everything we stand for at Vail Resorts and our Cooks are no exception to this experience of a lifetime. Cooks are an integral part of the culinary staff responsible for assisting the kitchen alongside the Chef, promoting teamwork amongst staff, maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: Outlets: GLC, Steeps, Merlin's, Catering Starting Wage: $22 / hour Shift & Schedule Availability: Full Time and Part Time Skill Level: Advanced Other Specifics: Housing Available Job Responsibilities Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience. Maintain knowledge of current menu items and their ingredients Prep ingredients and maintain par levels for demand to minimize waste. Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting Other duties as assigned Job Requirements Culinary degree or certification preferred 1-2 years of relevant work experience; supervisory kitchen experience preferred. Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus Ability to stand and walk continuously for extended periods of time Ability to lift and carry up to 50lbs. Ability to work well and communicate with others in a fast-paced environment under pressure Must be able to communicate fluently in English Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 485147

Job Summary: The Night Coach/Supervisor is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC and 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.Duties: Duties of a Night Coach/Supervisor include:Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.Assisting the HC with all areas of kitchen recruitment and training, including 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.Assisting the HC with managing kitchen staff schedule, overtime 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.Wage negotiable, based on experience

Job Summary: The Night Coach/Supervisor is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC and 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.Duties: Duties of a Night Coach/Supervisor include:Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.Assisting the HC with all areas of kitchen recruitment and training, including 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.Assisting the HC with managing kitchen staff schedule, overtime 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.

Job Summary: The Night Coach/Supervisor is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC and 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.Duties: Duties of a Night Coach/Supervisor include:Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.Assisting the HC with all areas of kitchen recruitment and training, including 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.Assisting the HC with managing kitchen staff schedule, overtime 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.Wage negotiable, based on experience

We are currently seeking Kitchen Supervisors to join our community at S+L Kitchen & Bar in South Surrey! The Kitchen Supervisor is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC) and 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 include, but are not limited to:Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.Assisting the HC with all areas of kitchen recruitment and training, including 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.Assisting the HC with managing kitchen staff schedule, overtime 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 Program

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

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

Job Summary: The Head Chef (HC) is responsible for all kitchen operations at their specific location. 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. Further the Head Chef is responsible for staffing, training and development of all kitchen positions.Duties: 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.Overseeing and managing all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.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.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.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.Wage negotiable, based on experience

About Four Seasons:Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.About the location:The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city.Cuisinier(ère) 2, Restaurant Marcus & LoungeDivision: Nourriture et boissonsDépartement: CuisineSe rapporte à : Sous-Chef, Restaurant MarcusStatut : Temps plein Taux horaire : 26.71 $ *En raison des lois locales en vigueur, nous privilégions les candidats qui détiennent la permission de travailler au Canada. L'hôtel Four Seasons Montréal recherche une personne qui partage notre passion pour l'excellence et qui cherche à créer une expérience mémorable chez nos employés et nos invités. Nous recherchons une personne possédant une grande éthique de travail, une grande intégrité, un souci de la qualité, une sensibilité aux différences culturelles et un penchant pour le service à la clientèle. Description du poste Préparer les aliments pour le déjeuner, le dîner et le souper selon les commandes, conformément aux exigences de production et de qualité, tout en entretenant un environnement de travail sécuritaire et hygiénique. Responsabilités principales Préparer les aliments avec une qualité constante selon les commandes des invités, en respectant les fiches de recettes et les exigences de production, de portion et de présentation ;Effectuer la mise en place et préparer la station de préparation pour le déjeuner, le dîner ou le souper ;Préparer les aliments, en s'assurant de ne pas dépasser les besoins estimés ;Faire fonctionner, entretenir et nettoyer correctement l'équipement de cuisine, y compris la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la marmite basculante, le gaufrier et le gril plat ;Dater tous les contenants d'aliments et les alterner selon les politiques, en s'assurant que tous les aliments périssables sont conservés à la bonne température ;Vérifier les quantités pour l'utilisation lors des quarts de travail, déterminer la préparation nécessaire, les retraits du congélateur et la configuration de la ligne ; noter les articles en rupture de stock ou les pénuries possibles ; et retourner tous les articles alimentaires non utilisés aux aires d'entreposage désignées en veillant à couvrir et à dater tous les produits périssables ;Aider à établir des plans et des mesures pour corriger tout problème en matière de coût des aliments, contrôler le gaspillage, les pertes et l'utilisation des aliments conformément aux politiques ;Travailler harmonieusement et professionnellement avec les collègues et les superviseurs ;Aider à la préparation des légumes et des condiments, selon le besoin, pour le prochain quart de travail ;Réaliser toute autre tâche ou tout autre projet connexe demandé par les responsables de l'hôtel.Se soumettre aux règles et standards Four Seasons comme décris dans le manuel le Manuel de l'employé;Qualifications et compétences recherchéesLa certification MAPAQ est requise pour tout poste en cuisine;Capacité de communication en français, à l'oral comme à l'écrit (niveau débutant) ;Formation en école de cuisine ou institut culinaire, ou expérience équivalente ;Minimum de deux (2) années d'expérience dans le domaine culinaire ou connexe ;Connaissances culinaires avancées exigées pour ce poste ;Les connaissances pratiques s'acquièrent généralement sur le terrain ;Capacité de faire fonctionner, d'entretenir et de nettoyer correctement la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la marmite basculante, le gaufrier et le gril plat ;Habiletés avec des couteaux et capacité de faire plusieurs choses à la fois;Capacité à se déplacer dans les installations et à rester debout pendant de longues périodes ;Doit être disponible pour travailler le jour, la nuit et la fin de semaine, au besoin ;Avantages pour vous Couverture maladie complémentaire (soins dentaires, vision, assurance-vie,RMT, médicaments sur ordonnance, etc.) après la périodeprobatoire ;Réductions au restaurant MARCUS et à notre spa 5étoiles ;Journées et événements de reconnaissance du thème des employés - Employé du mois; célébrations des années de service, événements d'anniversaire, etc.Repas gratuit par quart de travail dans la salle à manger de nos employés (Café 1440) ;Plan de retraite aveccontribution del'employeur ;Congés payés, jours de vacances et 2 jours fériés flottants supplémentaires paran ;Excellent programme de formation et dedéveloppement ;Programme de voyage des employés, y compris les séjours gratuits au Four Seasons dans le monde (selon la durée du service et sous réserve de disponibilité).Et plus! La liste des tâches indiquées ci-dessus n'est pas complète, le poste demande de savoir constamment s'adapter à des situations de grande activité et de gérer spécifiquement des relations avec la clientèle. * Notre organisation adhère aux principes d'égalité d'accès à l'emploi et s'engage à embaucher une main-d'œuvre diversifiée et à maintenir une culture inclusive. Nous n'effectuons aucune discrimination reposant sur le sexe, l'ethnie, la religion, l'orientation sexuelle, l'âge, l'invalidité ni tout autre facteur protégé par les lois provinciales et fédérales.----------------------------------------------------------------------------------Cook 2 , Marcus Restaurant & Lounge Division: Food & Beverage Department: Kitchen Reports to: Sous Chef, Marcus Restaurant & Lounge Status: Full-Time Hourly Rate: $26.71*Due to local laws, we prioritize applicants who have permission to work in Canada.The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for a person who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service.Job descriptionPrepare breakfast, lunch, and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.Core ResponsibilitiesPrepare food items of consistent quality according to guest orders following recipe cards, as well as production, portion, and presentation standards;Complete mise en place and set-up station for breakfast, lunch, and/or dinner service;Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs;Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill;Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures;Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables;Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies;Work harmoniously and professionally with co-workers and supervisors;Assist in prep work of vegetables and condiments as required for the next shift;Execute any other designated task;Perform other tasks or projects as assigned by hotel management;Complies with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Manual;Desired qualifications and skillsMAPAQ certification is required for all kitchen positions;Ability to communicate in French, both orally and in writing (beginner level);Cooking school or culinary institute education or equivalent experience;Minimum two (2) years culinary or related work experience;Advanced culinary knowledge is expected for this position;Working knowledge is generally learned on-the-job;Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill;Proficient knife skills and ability to multi-task;Move about facility and stand for long periods of time;Must be available to work days, nights, and weekends as required.What's in it for you? Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs,etc) after probationary period;Discounts at MARCUS Restaurant and our 5-Star Spa;Employee theme recognition days and events- Employee of the month, Years of service celebrations, birthday events,etc... ;Complimentary meal per shift in our employee dining room (Café 1440);Retirement plan with employercontribution;Paid time off vacation days and 2 additional floating holidays per year;Excellent training and development program;Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability).And more!The list of tasks specified above is not exhaustive, the function will require a constant adaptation to situations of high activity and specific management of customer relations.* Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.Salary: . Date posted: 04/16/2024 09:41 AM

Part-time; Event BasedWage & Paygrade: $26.12/hr (PG 47) plus 10% in lieu of benefits and vacationDate Posted: March 5, 2024Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 114-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams:  the 15-day annual summer Fair and winter Fair which average more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events.  In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance.  The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community. We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is looking for an experienced Head Cook with strong culinary, leadership, organization, and time-management skills. The Head Cook will be responsible for guiding and overseeing the catering kitchen, managing staff, developing recipes and menus, and ensuring all dishes are executed successfully.The Head Cook of the Food & Beverage Department will work under the direction of the Chef/Kitchen Manager and is expected to maintain a high standard of food quality and presentation, while ensuring work is performed in compliance with FOODSAFE guidelines and all other applicable legislation and company policies.Why join our Team?Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsCompetitive compensation packageOpportunity to create lasting memories and friendships!What will you do this year?In your role as a Head Cook, your primary accountabilities will be to:Collaborate with Food & Beverage Managers to plan and develop recipes and menusCreate and cook a variety of dishes, ranging from small scale catered events to larger scale buffet style dishesAssign duties to and supervise 1 – 16 kitchen staff, ranging from dishwashers, prep-cooks, and cooksDetermine production schedules and staff requirements necessary to ensure timely delivery of servicesMonitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards and regulations.Working and planning towards seasonal ingredients and the expected number of customers for various catered functions and quick service locationsUnderstand and demonstrate proper operation of standard cooking and kitchen equipment such as gas ranges, ovens, deep fat fryers, steam cookers, meat slicers, dishwashers and other related equipmentWorking with budgets when ordering food and other supplies needed to ensure efficient kitchen operations whileAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costsPerform the function of short order cook as requiredEnsure PNE Uniform and Appearance Policy is adhered to at all timesPerforms other related duties as requiredWhat else?Must have a minimum of 2-3 years’ experience cooking in the Food & Beverage IndustryMust have supervisory experience in the Food & Beverage IndustryMust have successful completion of Grade 12Red Seal Certification is preferred.Post-Secondary education in a related field is preferredMust be FOODSAFE Level 1 CertifiedFOODSAFE Level 2 Certification is considered an assetMust have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cookingMust have the ability to effectively plan and oversee an efficient work scheduleMust be able to stay up-to-date with culinary trends and optimized kitchen processesMust have working knowledge of various computer software programs including MS OfficeMust possess excellent communication & interpersonal skills in order to establish effective working relationships with staff, guests and clientsSuccessful candidates must undergo a Criminal Record Check.Who are you?OrganizedMethodicalProactiveSkillful communicatorCritical thinkerCommitted to striving for excellence.Where and when to APPLY?Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled.  Preference will be given to candidates who submit their resume/cover letter before Sunday, March 31. We look forward to hearing from you! The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at [email protected]. 

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! Working Title: Aide-cuisinier, Camp d'été de ValcartierEmployment Status: Seasonal (FT/ P/T - approx 10 weeks)Starting Hourly Rate: 21.50 (varies on experience)Requirements: 1+ cook experience preferred Basic Food Safety Certification Successful candidate to acquire a Police clearance record (through local station) Must speak French fluently Local applicants preferred Address: Valcartier Cadet Camp, Courcelette QC G0A 4Z0New Hire Schedule: Shifts 10-12hr, Rotation: 6 Days On/1 Day Off, or 5 Days On/ 2 Days OffStart Date: approx June 5You 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 working in a place where thousands of people rely on your team to bring out the best in their day. Join us and know you can make it happen by creating a home away from home for our clients. You can make every day more enjoyable simply by serving a nutritious meal, or ensuring a safe living environment, or creating recreational programs for their down time. No matter what role you play with us, it will be an important one. Why work with ESS Support Services? We are a member of Compass Group Canada, the leading foodservice and support services company. We work with clients in the oil and gas, mining, construction, coastal logging, military and defense sectors. Coverage is as diverse as offshore oil rigs in the Gulf of Mexico, to coastal logging camps in B.C., to construction camps in the Alberta Oil Sands. Facilities are located within drill camps, mining camps, construction camps, pipeline camps, oil and gas installations and correctional facilities.Job SummaryPrepares food and serves customers in accordance with applicable local standards, guidelines and regulations. Essential Duties and Responsibilities: Obtain daily production schedule and preparation requirements from the Chef. Label and stock all ingredients on shelves so they can be organized and easily accessible. Measure ingredients and seasonings to be used in cooking. Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc. Prepare various sandwiches. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc. Ensure all food and other items are stored properly. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned. Qualifications: Think you have what it takes to be one of our Prep Cooks? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful in the role: Previous experience as a Prep cook required. Certificate from a recognized cooking school. Knowledge of health and safety rules in a kitchen. Able to operate cutting tools and kitchen utensils. A team player with good communication skills. Patient with an ability to stay positive under pressure. Training from a culinary school will be an asset. Physical ability to carry out the duties of the position. 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: 03/30/2024 04:11 PM

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! Working Title: Prep Cook, Blackdown Summer CampEmployment Status: SeasonalStarting Hourly Rate: 18.50 Requirements: 1 year experience in prep work in large scale culinary Valid Food Safety Certification Successful candidate to acquire a Police Clearance Certificate (through local station) Local applicants preferred Address: Blackdown Cadet Camp - 25 Command Rd, Borden west of Barrie ON L0M 1C0New Hire Schedule: 8.5hr/Day, Rotation: 5 Days On/2 Days Off or 4 Days On/3 Days OffStart Date: May - JuneYou 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 working in a place where thousands of people rely on your team to bring out the best in their day. Join us and know you can make it happen by creating a home away from home for our clients. You can make every day more enjoyable simply by serving a nutritious meal, or ensuring a safe living environment, or creating recreational programs for their down time. No matter what role you play with us, it will be an important one. Why work with ESS Support Services? We are a member of Compass Group Canada, the leading foodservice and support services company. We work with clients in the oil and gas, mining, construction, coastal logging, military and defense sectors. Coverage is as diverse as offshore oil rigs in the Gulf of Mexico, to coastal logging camps in B.C., to construction camps in the Alberta Oil Sands. Facilities are located within drill camps, mining camps, construction camps, pipeline camps, oil and gas installations and correctional facilities.Job SummaryHow you will make an impact:You will be responsible for preparing food and serving customers in accordance with applicable local standards, guidelines and regulations.As a Prep Cook, you will: Obtain daily production schedule and preparation requirements from the Chef Label and stock all ingredients on shelves so they can be organized and easily accessible Measure ingredients and seasonings to be used in cooking Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc. Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc. Ensure all food and other items are stored properly Comply with nutrition and sanitation guidelines Perform other kitchen duties as assigned About you: Previous experience as a prep cook required Certificate from a recognized cooking school You must have a valid Food Handler Certificate or provincial equivalent Knowledge of health and safety rules in a kitchen Able to operate cutting tools and kitchen utensils A team player with effective communication skills Patient with an ability to stay positive under pressure Training from a culinary school will be an asset Physical ability to carry out the duties of the position 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: 03/31/2024 04:11 PM

About Four Seasons:Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.About the location:The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city. Cuisinier(ère) 2 , banquets, services aux chambres et cafétéria Division: Nourriture et boissonsDépartement:Cuisine banquets, services aux chambres et cafétériaSe rapporte à:Sous-chef, banquetsStatut : Sur appelTaux horaire : 26 , 71 $ *En raison des lois locales en vigueur, nous privilégions les candidats qui détiennent la permission de travailler au Canada. L'hôtel Four Seasons Montréal est à la recherche d'une personne qui partage notre passion pour l'excellence et qui cherche à créer une expérience mémorable chez nos employés et nos invités. Nous recherchons quelqu'un possédant une grande éthique de travail, une grande intégrité, un souci de la qualité, une sensibilité aux différences culturelles et un penchant pour le service à la clientèle. Description du poste Préparer les aliments pour le déjeuner, le dîner et le souper selon les commandes, conformément aux exigences de production et de qualité, tout en maintenant un environnement de travail sécuritaire et hygiénique. Responsabilités principales Préparer les aliments avec une qualité constante selon les commandes des invités, en respectant les fiches de recettes et les exigences de production, de portion et de présentation ;Effectuer la mise en place et préparer la station de préparation pour le déjeuner, le dîner ou le souper ;Préparer les aliments, en s'assurant de ne pas dépasser les besoins estimés ;Faire fonctionner, entretenir et nettoyer correctement l'équipement de cuisine, y compris la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la marmite basculante, le gaufrier et le gril plat ;Dater tous les contenants d'aliments et les alterner selon les politiques, en s'assurant que tous les aliments périssables sont conservés à la bonne température ;Vérifier les quantités pour l'utilisation lors des quarts de travail, déterminer la préparation nécessaire, les retraits du congélateur et la configuration de la ligne ; noter les articles en rupture de stock ou les pénuries possibles ; et retourner tous les articles alimentaires non utilisés aux aires d'entreposage désignées en veillant à couvrir et à dater tous les produits périssables ;Travailler harmonieusement et professionnellement avec les collègues et les superviseurs;Aider à la préparation des légumes et des condiments, selon le besoin, pour le prochain quart de travail ;Réaliser toute autre tâche ou tout autre projet connexe demandé par l es responsables de l'hôtel.Se soumettre aux règles et standards Four Seasons comme décris dans le manuel le Manuel de l'employé; Qualifications et compétences recherchées La certification MAPAQ est requise pour tout poste en cuisine;C apacité de communication en français, à l'oral comme à l'écrit (niveau débutant ) ;Formation en école de cuisine ou institut culinaire, ou expérience équivalente ;Minimum de un ( 1 ) à deux ( 2 ) années d'expérience dans le domaine culinaire ou connexe ;Capacité de faire fonctionner, d'entretenir et de nettoyer correctement la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la marmite basculante, le gaufrier et le gril plat ;Habiletés avec des couteaux et capacité de faire plusieurs choses à la fois ;Capacité à se déplacer dans les installations et à rester debout pendant de longues périodes ; Avantages pour vous Réductions au restaurant MARCUS et à notre spa 5étoiles ;Journées et événements de reconnaissance du thème des employés - Employé du mois; célébrations des années de service, événements d'anniversaire, etc.Repas gratuit par quart de travail dans la salle à manger de nos employés (Café 1440) ;Excellent programme de formation et dedéveloppement ;Et plus! La liste des tâches indiquées ci-dessus n'est pas complète, le poste exige de savoir constamment s'adapter à des situations de grande activité et de gérer spécifiquement des relations avec la clientèle. * Notre organisation adhère aux principes d'égalité d'accès à l'emploi et s'engage à embaucher une main-d'œuvre diversifiée et à maintenir une culture inclusive. Nous n'effectuons aucune discrimination reposant sur le sexe, l'ethnie, la religion, l'orientation sexuelle, l'âge, l'invalidité ni tout autre facteur protégé par les lois provinciales et fédérales.-------------------------------------------------------------------------------------------------------------------- Banquets, In room dining & Cafeteria, Cook 2 Division: Food & BeveragesDepartment:Banquets, In room dining & cafeteria kitchen Reports to:Banquet Sous Chef Status: On call Hourly Rate: $ 26 . 71 *Due to local laws, we prioritize applicants who have permission to work in Canada. The Four Seasons Hotel Montreal is looking for a person who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for someone who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service. Job Summary Prepare breakfast, lunch, and dinner food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Core Responsibilities Prepare food items of consistent quality according to guest orders following recipe cards, as well as production, portion , and presentation standards;Complete mise en place and set-up station for breakfast, lunch, and/or dinner service;Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs;Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill;Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures;Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages ; return all food items not used to designated storage areas, being sure to cover/date all perishables;Work harmoniously and professionally with co-workers and supervisors;Assist in prep work of vegetables and condiments as required for the next shift;Perform other tasks or projects as assigned by hotel management;Complies with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in E mployee Manual ; Desired qualifications and skills MAPAQ certification is required for all kitchen positions;Ability to communicate in French, both orally and in writing ( beginner level );Cooking school or culinary institute education or equivalent experience;Minimum one ( 1 ) to two ( 2 ) years culinary or related work experience;Ability to operate , maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill;Proficient knife skills and ability to multi- task;Constant moving and standing for long periods of time; What's in it for you? Discounts at MARCUS Restaurant and our 5-Star Spa;Employee theme recognition days and events- Employee of the month, Years of service celebrations, birthday events, etc ... ;Complimentary meal per shift in our employee dining room (Café 1440 );Excellent training and development program;And more! The list of tasks specified above is not exhaustive, the function will require a constant adaptation to situations of high activity and specific management of customer relations. * Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.Salary: . Date posted: 04/02/2024 10:05 AM

We are currently seeking an experienced Evening Kitchen Manager to join us at Stanley Park Brewing Restaurant & Brewpub in Vancouver! Located at the Beach Avenue entrance of Stanley Park, our Brewpub & Restaurant is nestled amongst the pitch & put t , lawn bowling and tennis courts, and just steps away from some of the best recreational trails and viewpoints in Vancouver.Internally we refer to this role as Night Coach! The Night Coach is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC) and 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 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 this role include:Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.Assisting the HC with all areas of kitchen recruitment and training, including 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.Assisting the HC with managing kitchen staff schedule, overtime 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 more

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! Working Title: Line CookEmployment Status: Full-TimeStarting Hourly Rate: 18.11 Address: 501 smyth road Ottawa ON K1H 8L6New Hire Schedule: 10am to 18:00You 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 SummaryHow you will make an impact: You will be responsible for supporting our kitchen with food prepping, cooking, cleaning or plating tasks.As a Line Cook, you will: Prepare high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules Serve meals or prepare for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items Use established ticket collection procedures during service. Responsible for records from area worked during service periods Clean kitchen after preparation and serving, maintaining high standards of cleanliness. Store or discard excess food in accordance with safe food-handling procedures Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards Operate and maintain kitchen equipment as instructed Assist in production planning, record keeping and reporting as required Assist in the ordering and receiving of all food and supplies as required Report needed maintenance, faulty equipment, or accidents to the supervisor immediately About you: Proven cooking experience, including experience as a line chef, restaurant cook or prep cook You must have a valid Food Handler Certificate or provincial equivalent Certificate from a recognized cooking school Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry's best practices Able to work independently and as part of a team Excellent written and verbal communication skills Physical ability to carry out the duties of the position 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 Summary: The Night Coach/Supervisor is responsible for all kitchen operations at their specific location in support of the Sous Chef (SC and 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.Duties: Duties of a Night Coach/Supervisor include:Ensuring all kitchen positions execute nightly routines and complete checklists and log out reports.Assisting the HC with all areas of kitchen recruitment and training, including 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.Assisting the HC with managing kitchen staff schedule, overtime 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.Wage negotiable, based on experience

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.

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! Working Title: Food Service Worker/Cook, PTEmployment Status: Full-TimeStarting Hourly Rate: 20.00 Address: 3830-6001 Grant McConachie Way Richmond BC V7B 1K3New Hire Schedule: Everyday from Saturday to Friday, and earliest shift could be from 4 amYou 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!Why work with Restaurant Associates? Imagine joining a team that's at the top of their game. Come to work at Restaurant Associates and learn from the pros how to serve thousands of visitors in some of the world's best venues. Because of what we do, more than 30,000 guests enjoy an unforgettable experience every day. Learn. Grow. Serve. It's a winning combination. Join us.Job SummaryPrepares food and serves customers in accordance with applicable local standards, guidelines and regulations. Essential Duties and Responsibilities: Obtain daily production schedule and preparation requirements from the Chef. Label and stock all ingredients on shelves so they can be organized and easily accessible. Measure ingredients and seasonings to be used in cooking. Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc. Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc. Ensure all food and other items are stored properly. Comply with nutrition and sanitation guidelines. Perform other kitchen duties as assigned. Qualifications: Think you have what it takes to be one of our Prep Cooks? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful in the role: Previous experience as a Prep cook required. Certificate from a recognized cooking school. FoodSafe Level 1 Certification. Knowledge of health and safety rules in a kitchen. Able to operate cutting tools and kitchen utensils. A team player with good communication skills. Patient with an ability to stay positive under pressure. Training from a culinary school will be an asset. Physical ability to carry out the duties of the position. 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: 04/05/2024 04:11 PM

About Four Seasons:Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.About the location:The vibrant new centrepiece of the city's Golden Square Mile. Chic and sleekly modern, Four Seasons Hotel Montreal forms the vibrant new epicentre of the Golden Square Mile. Dine at our stellar restaurants and shop at the luxurious Holt Renfrew Ogilvy. In this world capital of style and culture, Four Seasons savoir faire helps shine a fresh light on the city. Pâtissier(ère) 1 Département : Pâtisserie Relève de : Chef exécutif, Pâtisserie Statut : Temps-plein Taux horaire : $28,36 * En raison des lois en vigueur, nous privilégions les candidats qui détiennent la permission de travailler au Canada. Il est essentiel de pouvoir s'exprimer en anglais et en français, à l'oral et à l'écrit. L'hôtel Four Seasons Montréal recherche une personne qui partage notre passion pour l'excellence et qui cherche à créer une expérience mémorable chez nos employés et nos invités. Nous recherchons une personne possédant une grande éthique de travail, une grande intégrité, un souci de la qualité, une sensibilité aux différences culturelles et un penchant pour le service à la clientèle. Sommaire du poste Préparer les produits sucrés, pâtisseries, gâteaux, crèmes glacées, sorbets, compotes de fruits, chocolats et pièces de présentation selon les commandes des invités et les commandes de banquets conformément aux exigences de production et aux normes de qualité, tout en entretenant un environnement de travail sécuritaire et hygiénique. Responsabilités principales Préparer les pâtisseries avec une qualité constante selon les commandes des invités, en respectant les fiches de recettes et les exigences de production, de portion et de présentation ; effectuer la mise en place et préparer la station de préparation pour le déjeuner, le dîner ou le souper ;Préparer les aliments, en s'assurant de ne pas dépasser les besoins estimés ;Faire fonctionner, entretenir et nettoyer correctement l'équipement de cuisine, y compris la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la trempeuse de chocolat, le gaufrier, le gril plat, etc. ;Dater tous les contenants d'aliments et les alterner selon les politiques, en s'assurant que tous les aliments périssables sont conservés à la bonne température; vérifier les quantités pour l'utilisation lors des quarts de travail, déterminer la préparation nécessaire et les retraits du congélateur et la configuration de la ligne; noter les articles en rupture de stock ou les pénuries possibles; et retourner tous les articles alimentaires non utilisés aux aires d'entreposage désignées en veillant à couvrir et à dater tous les produits périssables;Aider à établir des plans et des mesures pour corriger tout problème en matière de coût des aliments, contrôler le gaspillage, les pertes et l'utilisation des aliments conformément aux politiques ;Respecter les règles de travail et les normes de conduite de catégorie un et catégorie deux de Four Seasons, tel qu'énoncé dans le manuel de l'employé (EmPact) ;Travailler harmonieusement et professionnellement avec les collègues et les superviseurs ;Aider à la préparation des articles spéciaux pour le prochain quart de travail ;Effectuer toute autre tâche désignée. Aptitudes requises Bonnes aptitudes de communication et compétences écrites en français et en anglais ;Formation en école de cuisine ou institut culinaire, ou expérience équivalente ;Minimum de trois à cinq années d'expérience dans le domaine culinaire, de la pâtisserie ou connexe ;Connaissances culinaires avancées exigées pour ce poste ;Capacité de faire fonctionner, entretenir et nettoyer correctement la friteuse, la rôtissoire, la cuisinière, le cuiseur à vapeur, le robot culinaire, le mélangeur, la trancheuse, le four, le chauffe-plats, la trempeuse de chocolat, le gaufrier, le gril plat, etc. ;Habiletés avec des couteaux et capacité de faire plusieurs choses à la fois ;Capacité à se déplacer dans les installations et à rester debout pendant de longues périodes ;Doit être disponible pour travailler le jour, la nuit et la fin de semaine, au besoin.Avantages pour vous Couverture maladie complémentaire (soins dentaires, vision, assurance-vie, médicaments sur ordonnance, etc.) après une période de probation;Réductions au restaurant MARCUS et à notre spa 5 étoiles;Journées et événements pour les employés tels qu'Employé du mois, célébrations des années de service, événements d'anniversaire, et plus encore !Repas gratuit par quart de travail dans la salle à manger de nos employés (Café 1440);Plan de retraite avec contribution de l'employeur;Congés payés : jours de maladie, jours de vacances et 2 jours fériés flottants supplémentaires par an;Opportunités de formation, de développement et de mobilité;Programme de voyage des employés, y compris les séjours gratuits au Four Seasons dans le monde (selon la durée du service et sous réserve de disponibilité);Et plus ! La liste des tâches indiquées ci-dessus n'est pas complète, le poste demande de savoir constamment s'adapter à des situations de grande activité et de gérer spécifiquement des relations avec la clientèle. * Notre organisation adhère aux principes d'égalité d'accès à l'emploi et s'engage à embaucher une main-d'œuvre diversifiée et à maintenir une culture inclusive. Nous n'effectuons aucune discrimination reposant sur le sexe, l'ethnie, la religion, l'orientation sexuelle, l'âge, l'invalidité ni tout autre facteur protégé par les lois provinciales et fédérales. __________________________________ Pastry Cook 1 Department: Pastry Reports to: Executive Pastry Chef Status: Full-Time Hourly Rate: 28.36$ * Due to local laws, we prioritize applicants who have permission to work in Canada, and are fluent in both English and French, both orally and in writing. The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for a person who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service. Job Summary Prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Core Responsibilities Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mise en place and set-up station for breakfast, lunch, and/or dinner service;Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs;Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron, chocolate dipping machine, flat top grill, etc.;Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables;Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies;Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact;Work harmoniously and professionally with co-workers and supervisors;Assist in prep work of special items for the next shift;Execute any other designated task. Desired Skills Good communication and written skills in both French and English;Cooking school or culinary institute education or equivalent experience;Minimum 3-5 years culinary, pastry or related work experience;Advanced culinary knowledge is expected for this position;Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron, chocolate dipping machine, flat top grill, etc. ;Proficient knife skills and ability to multi-task;Move about facility and stand for long periods of time;Must be available to work days, nights, and weekends as required. What's in it for you? Extended Health Coverage (dental, vision, life insurance, RMT, prescription drugs, etc) after probationary periodDiscounts at MARCUS Restaurant and our 5 Star SpaEmployee theme recognition days and events- Employee of the month, Years of service celebrations, birthday events, etc.Complimentary meal per shift in our employee dining room (Café 1440)Retirement plan with employer matchPaid time off, vacation days and 2 additional floating holidays per yearExcellent training and development programEmployee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability)And so much more! The list of tasks specified above is not exhaustive, the function will require a constant adaptation to situations of high activity and specific management of customer relations. * Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.Salary: . Date posted: 04/10/2024 09:39 AM