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

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 program, and wellness benefits to fuel your success. Join us to create your Experience of a Lifetime! 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 (after eligible employees work500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Specifications Housing: Available Outlet: Roundhouse Lodge Restaurant Merlin's Bar and Grill - Lively Après Bar Christine's - Celebrity Chef David Hawksworth inspired Alpine Fine Dining Restaurant Steeps - Alpine Fine Dining Restaurant Schedule & Shift Availability: Year Round / Full Time Salary role: The budgeted range starts at $52,000. Actual pay will be adjusted based on experience. Job Summary Service is the foundation of everything we stand for at Vail Resorts and our Kitchen Managers are no exception to this experience of a lifetime. Kitchen Managers are an integral part of the culinary staff responsible for managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Responsibilities Assist in the leadership of the culinary team including onboarding, training, coaching, performance management, conducting employee reviews, development, and succession planning Act as supervisor in the absence of executive chef, including managing payroll and attendance Maintain standards for facility and food preparation, cleanliness, safety and sanitation in accordance with laws and regulations, to ensure a high-quality work environment and guest experience Assist with the development, implementation, production, and training of menu items, including creation of station playbooks Oversee and support staff and operations for warehouse, shipping and receiving; ensure maintenance of inventory, product rotations and monitoring reports for food waste Monitor kitchen and staff performance to goals and budget to maximize profitability Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores Administrative duties as needed, including ordering, inventory, scheduling, processing transfers and waste Other duties as assigned Job Qualifications Bachelors or Culinary degree or certification preferred 3+ years of kitchen experience required, 1+ years of supervisory experience preferred Ability to stand and walk continuously Ability to lift and carry up to 50lbs Ability to work well with others in a fast-paced environment under pressure Must be able to communicate fluently in English; Spanish bilingual preferred The budgeted range starts at$52,000 - $60,000 CAD. Actual pay will be adjusted based on experience. 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 460847

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 the foundation of everything we stand for at Vail Resorts and our Junior Sous Chefs are no exception to this experience of a lifetime. Junior Sous Chefs are an integral part of the culinary staff responsible for leading and training kitchen staff alongside the Sous Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: Starting Wage: $24 / Hour Shift and Schedule Availability: Full Time Housing: Currently Unavailable Job Responsibilities Assist in the leadership of the culinary team including onboarding, training and coaching Maintain standards for facility and food preparation, cleanliness, safety and sanitation in accordance with laws and regulations, to ensure a high-quality work environment and guest experience Oversee and support staff and operations for warehouse, shipping and receiving; ensure maintenance of inventory, product rotations and monitoring reports for food waste Monitor kitchen and staff performance to goals and budget to maximize profitability Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores Administrative duties as needed, including ordering, inventory, scheduling, processing transfers and waste Other duties as assigned Job Requirements Bachelors or Culinary degree or certification preferred 2+ years of kitchen experience required, 1+ years of supervisory experience preferred Ability to stand and walk continuously Ability to lift and carry up to 50lbs Ability to work well with others in a fast-paced environment under pressure Must be able to communicate fluently in English; Spanish bilingual preferred 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 485109

The Nicola Valley Seniors Residence (The Florentine) is a high-end independent living facility and is currently seeking a full-time Kitchen Server.  Check us out at:  www.theflorentine.ca. We are currently hiring for the following:Position Title:          Kitchen ServerStatus:                    Full-time (varied shifts as operationally required)Wage:                     as per CA ($16.65/hour)Start Date:              August 15, 2023DESCRIPTIONThe successful candidate will have excellent communication skills, empathy, patience, and efficiency in providing an enjoyable meal time service to our residents.Duties will include but are not limited to:Assist the Executive Chef, Sous Chef or Kitchen Aide in the serving of meals to our residents;Serve all plated meals & beverages, including: breakfast entrees for the continental breakfast, lunchtime and dinner dining meals;Assist residents with Meal Planning/Menu Choice as required;Clean the kitchen and dining room and keep it maintained to a high standard;Vacuum and mop the dining room after meals, wash and iron table lined as needed;Complete all other general kitchen duties as outlined by the Executive Chef, Sous Chef or Kitchen aide; and,Other odd related duties as required.QUALIFICATIONSFood Safe CertificateMust be pleasant and have good interpersonal skillsAbility to function autonomouslyMust have a criminal free recordKnowledge of cleaning standards (WHMIS)First Aid a benefitOur key expectations of this position are to provide an efficient mealtime program which will be well received by our residents as an enjoyable experience to look forward to each day.LETTER OF INTEREST INSTRUCTIONSPlease provide a letter of interest with resume and references to:  [email protected]

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.

Position: Restaurant Assistant ManagerSalary: $27.5 per hourWorking hours: 35 hours per weekWork location: 4660 Hastings Street, Burnaby, BC Canada V5C 2K5Lu Lu Kitchen Ltd., doing business as Lu Lu BBQ, is a restaurant that offers Chinese style cuisine. Indulge in the art of Chinese gastronomy as we specialize in mouthwatering Chinese-style BBQ cuisine. Our talented chefs have mastered the techniques and secret recipes that bring out the rich flavors and tantalizing aromas of our dishes. From succulent roasted meats to sizzling skewers, every bite will transport you to the vibrant streets of China. We take pride in offering a diverse menu that caters to every palate. Each dish is meticulously crafted using the finest ingredients, ensuring a delightful symphony of taste and texture.After the COVID-19 pandemic, the restaurant industry is gradually recovering, and our restaurant is experiencing an increasing number of customers. Therefore, we are in need of a Restaurant Assistant Manager to effectively handle restaurant operations. The Restaurant Assistant Manager will perform the following duties:• Assist the Owner/Restaurant Manager in maintaining operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.• Assist in the purchasing, storage, preparation, handling and additionally serving of all food beverage products to customers• Act as a support system for all areas of the restaurant• Assist in planning restaurant budget and generating financial reports• Ensure health and safety regulations are strictly followed by staff• Attend weekly meetings with the Owner/Restaurant Manager to review sales activities and suggest ways of increasing revenue and increasing customer service• Maintain spotlessly clean, a safe restaurant at all times• Monitor inventory and ensure that all food supplies and other restaurant essentials are adequately stocked.• Participate in marketing plans and implementation.• Act with integrity, honesty, and knowledge that promote the culture and values of our restaurant.• Perform other essential duties as required, including assisting in all banquet arrangements and events and relieving staff in case of emergencies.Preferred Qualifications• High School graduation• At least three years of working experience in a restaurant management position• Knowledge of Chinese cuisine is a plus• Excellent leader with communication and interpersonal skills• Innovative, trustworthy, and impartial.• Ability to work evenings, weekends, and holidays.• Ability to motivate employees to work as a team.• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.• Must be able to lift to 30 lbs and frequently bend and twist from the waist• Must be responsible and accountable• Excellent customer service and relationship skills are required• Problem-solving skills and customer-savvyIf you are interested in the Restaurant Assistant Manager position, please send your resume by email to . We welcome qualified candidates to contact us by email and submit resumes. Please note that only selected candidates will be contacted.

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

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

THE TEAMThe mission of the Food & Beverage Department is to deliver Everyday Luxury through unique, engaging, fun, and shareable food & beverage experiences.THE OPPORTUNITYAritzia is growing and our Food & Beverage team is growing with it. This is a unique opportunity to be part of the team responsible for curating and providing a world-class Commissary program to Aritzia employees. As the Sous Chef, Commissary, you will prepare food offerings with the highest level of culinary expertise, while ensuring seamless kitchen operations and an Everyday Luxury experience for all guests. With the skills you gain in this role, the opportunities are endless-from a rewarding career in Food & Beverage to continued growth and development with Aritzia. THE ROLEAs the Sous Chef, Commissary, you will:Support with leading a high-performing Food & Beverage teamSupport with curating a highly engaging, fun, and shareable product assortmentPrepare an exceptional product offeringUphold the standards of operational excellence in the kitchenSupport with ensuring we have the best-in-class equipment for preparation and serviceTHE QUALIFICATIONSThe Sous Chef, Commissary, has: Proven skills, education, and/or applicable certifications in: Food Safety Certification Red Seal Certification, OHFA, an asset A commitment to learn and apply Aritzia's Values and Business and People Leadership principles The ability to collaborate fluently with cross-functional partners A commitment to quality and investing in results that add value to the business THE REWARDSIndustry-leading benefits you will receive while working at Aritzia: A-OK Commissary & Café - Our world-class bistro and café located on-site Complimentary meal provided during shift Work towards Red Seal Certification under world-class culinary professionals Product Discount - Our famous product discount, online and in-store The SET - Our in-house gym, with state-of-the-art equipment and custom classes Amenities - Facilities include bike storage room and showers with complimentary conveniencesAspirational Workspace - Every detail is considered to connect to the energy of the cultureARITZIAAritzia is an Equal Employment Opportunity employer. Our goal is to be inclusive, diverse, and representative of the communities where we work while creating an environment where every person can enjoy a successful career. This commitment applies to all candidates and employees regardless of race, ethnicity, citizenship, creed, place of origin, religion, sex, gender identity, gender expression, sexual orientation, family status, marital status, disability, age, and any other protected characteristic. Requests for accommodation due to a disability or any other protected characteristic can be made at any stage of the recruitment process and during employment by contacting our People & Culture Team.

Referred applicants should not apply directly to this role.All referred applicants must first be submitted through Workday by a current Loblaw Colleague.Come make your difference in communities across Canada, where authenticity, trust and making connections is valued - as we shape the future of Canadian retail, together. Our unique position as one of the country's largest employers, coupled with our commitment to positively impact the lives of all Canadians, provides our colleagues a range of opportunities and experiences to help Canadians Live Life Well.At Atlantic Superstore, we succeed through collaboration and commitment and set a high bar for ourselves and those around us. Whether you are just starting your career, re-entering the workforce, or looking for a new job, this is where you belong. Why is this role important:Whether we are shopping for our weekly essentials, a big celebration or checking out the new products and deals our team members are there to give excellent customer service and memorable experiences. Our Assistant Department Managers are dedicated people leaders who navigate us to providing the best in-store experience for shoppers like ourselves in all our stores across Canada. We want to show you how it is done and have you help us improve and build an even better in-store experience. We'd love to hear from you.What you’ll do :Lead, mentor and empower team members to improve efficiency, engagement, and retentionMaintain merchandising and operational standardsBe accountable for financial objectivesBe on the lookout for fantastic talent to join the teamBuilding and leading diverse teams that foster a workplace of inclusiveness and belongingWhat you bring Resourceful and courteous when resolving inquiriesMotivated to learn new things and deliver positive customer serviceFlexibility to work a variety of hours which may include days, evenings, and weekendsAble to move up to 50lbs and in constant mobility for an entire shiftPassionate people leader skillsConsistent record of delighting customersAn outstanding teammate with good interpersonal skillsAdaptable in a fast-paced work environmentExperience in a retail setting is an assetOur commitment to Sustainability and Social Impact is an essential part of the way we do business, and we focus our attention on areas where we can have the greatest impact. Our approach to sustainability and social impact is based on three pillars - Environment, Sourcing and Community - and we are constantly looking for ways to demonstrate leadership in these important areas. Our CORE Values - Care, Ownership, Respect and Excellence - guide all our decision-making and come to life through our Blue Culture. We offer our colleagues progressive careers, comprehensive training, flexibility, and other competitive benefits - these are some of the many reasons why we are one of Canada’s Top Employers, Canada’s Best Diversity Employers, Canada’s Greenest Employers & Canada’s Top Employers for Young People.If you are unsure whether your experience matches every requirement above, we encourage you to apply anyway. We are looking for varied perspectives which include diverse experiences that we can add to our team.We have a long-standing focus on diversity, equity and inclusion because we know it will make our company a better place to work and shop. We are committed to creating accessible environments for our colleagues, candidates and customers. Requests for accommodation due to a disability (which may be visible or invisible, temporary or permanent) can be made at any stage of application and employment. We encourage candidates to make their accommodation needs known so that we can provide equitable opportunities. Please Note:Candidates who are 18 years or older are required to complete a criminal background check. Details will be provided through the application process.Hiring Range / Échelle salariale à l’embauche :$19.15 - $21.18 / 19,15$ - 21,18$ (per hour / de l’heure)A candidate’s experience and knowledge as well as the geographical region in which the position is located may be factored into the pay a candidate receives for this position. / L’expérience et les connaissances d’un candidat ainsi que la région géographique dans laquelle le poste est situé peuvent être prises en compte dans la rémunération qu’un candidat reçoit pour ce poste.

Every day, our team of enthusiasts makes a difference to residents. The relationship of “human for human” is at the heart of our approach and corporate philosophy. Furthermore, the success experienced by COGIR Immobilier is based on good teamwork between the different departments and on all the people who have joined the company for more than 25 years.POSITION DESCRIPTION:Hey you! Chef, sous chef or cook who wants to grow! Come create and play with flavors, textures and presentations in a pleasant work environment offering a stable schedule with day shifts only. We are looking for someone who wants to have fun and introduce our residents to their meals.Of course, it’s a good challenge! The person will have to manage food for a large volume of meals per day. The person will also be responsible for scheduling and managing kitchen and dining room employees. Experience in seniors' residence an asset.Full-time daytime schedule. Evenings and weekends occasionally. Started on March 25.ROLE AND GENERAL RESPONSIBILITIES:Assist in maintaining and restoring residents' health by proposing customized and balanced menusCreate tasty menus while respecting the expected level of quality and the allocated budgetEnsure and optimize quality standards in the use of foodMaintaining the cleanliness of equipment and the workspacePerform meal preparation while supervising and mobilizing staff in the kitchenPerform other related dutiesPlan and cook meals in accordance with the appropriate methods and standardsUse products and equipment according to the safety, quality, hygiene and cleanliness rules and standards in effectUse work methods consistent with the health and safety rules and cleanliness standards in effectEXPERIENCE AND QUALIFICATIONS:Training certification (MAPAQ)A proffesional studies dimploma (DEP) in institutional cuisine or equivelentAt lease 3 to 5 years of experience in a large restorationBENEFITS:Free parkingFree mealsSalary to be discussedVacationSick leave and family obligationsStable scheduleStimulating challenges, up to your ambitions!A welcoming and tight-knit team!JOB STATUS:Permanent: Full TimeJOB SCHEDULE:Day time

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

Vacancies: 3Terms of employment: Permanent employment Full time Day, Weekend, On Call, Early Morning, MorningEducationSecondary (high) school graduation certificateExperience1 year to less than 2 yearsWork settingRestaurantCook categories: Cook (general) Line cookTasks - Prepare and cook complete meals or individual dishes and foods -Prepare dishes for customers with food allergies or intolerances -Prepare and cook special meals for patients as instructed by dietitian or chef -Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies -Inspect kitchens and food service areas -Train staff in preparation, cooking and handling of food -Order supplies and equipment -Supervise kitchen staff and helpers -Maintain inventory and records of food, supplies and equipment -Clean kitchen and work areasTransportation/travel information Own transportation Public transportation is availableWork conditions and physical capabilitiesAttention to detailFast-paced environmentHandling heavy loadsOvertime requiredPhysically demandingRepetitive tasksStanding for extended periodsWork under pressurePersonal suitability - Client focus - Dependability - Excellent oral communication - Flexibility - Initiative -Judgement - Organized -Reliability -Team playerScreening questions -Are you available for the advertised start date? - Are you currently legally able to work in Canada? -Do you have previous experience in this field of employment? -What is the highest level of study you have completed?

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

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

Are you looking to be part of an exciting and amazing team? We are hiring immediately for an Assistant Store leader at our Brampton Appliance Clearance Center. As an Assistant Store Leader, you will lead and coach a team of Open Box Appliance (and TV) sales advisors and work together to create an amazing customer experience.Join us and grow your career within our Geek Squad City/Secondary Markets teams as an Assistant Store Leader at our Brampton Appliance Clearance Center store.What you'll do:Motivate and inspire your team to help a diverse community of "end user" customers find the perfect Open Box Appliance or TV product.Work within the geographic region to grow our population of Open Box Appliance Bulk Liquidation Buyers, ultimately increasing unit sales.Oversee store KPI's relating to merchandising standards, inventory turns, health & safety.Maintain a healthy inventory sell through and recovery rate.Cultivate an inclusive team and learning culture while having fun!What we're looking for:2+ years' experience leading a retail team of at least 6 associates, while providing an inclusive, fun, and safe work environment.2+ years' experience managing all elements of retail store operations.A self-driven individual who can maximize sales utilizing core processes but can also "think outside the box" to formulate new sales strategies.Ability to work with internal stakeholder groups to execute promotional strategies and events.Good "in person" and "virtual" communication skillsAbility to work weekends, and a flexible schedule when business patterns require.Why you'll love it here:Competitive wages and benefitsEmployee discounts on awesome tech An inclusive, fun, and supportive teamTraining programs to build new and transferable skills.Potential growth opportunity to become a Store LeaderJoin our amazing team!We are looking for people just like you.About Best BuyAs Canada's destination for the coolest tech, Best Buy offers one of the best work environments in the country! Annually recognized as one of Canada's Top 100 Employers, our culture is one of inclusion and recognition. We are committed to always filling our stores across Canada with a diverse and inclusive retail force who are passionate, knowledgeable, and enthusiastic about tech.Grow your career in development roles (Store Leader) Whatever the role, we strive to give our people the necessary tools and training to make a difference.9200 Airport Road, Brampton, ON L6S 6G6