504 Chefs jobs in Canada

Sous-Chef

La résidence pour ainés Le O’ St-François est à la recherche de Sous-Chef pour un poste à temps plein/permanent.

Horaires intéressants, flexibles et salaire compétitif.

Formation demandé :

• DEP de cuisine ou équivalent
• Attestation MAPAQ (Hygiène et salubrité)
• Minimum 5 ans d’expérience

Tâches :

• Assister le Chef dans la préparation des repas, menus, gestion du personnel, inventaires, commandes, etc.
• Habilité en pâtisserie un atout

Disponibilités :

• 1 fin de semaine sur deux.

Job Description

Our team is filled with people who are passionate about providing an above and beyond experience for guests. We come to work with a same-team mindset while independently providing exceptional customer service to our guests. The goal is to enhance and preserve The Banquet Bar’s reputation with quality customer service skills, innovative brain-power, and a can-do attitude!

What roles are we looking to fill? 

• Assistant Kitchen Manager
• Kitchen Manager 

Role Requirements 

• Coach, lead, and mentor a team of cooks
• Ensure proper training of back of house team members
• Maintain a safe, sanitary, and clean work environment
• Foster positive relationships between front of house and back of house teams
• Schedule effectively based on sales forecasts
• Maintain standards for purchasing, ordering, and food storage
• Communicate effectively with all levels of the organization
• Hire new employees based on store needs and conduct onboarding
• Delegate tasks and follow through on their completion

What do you need?

• Previous kitchen management experience
• Knowledge of health and safety regulations
• Experience with sales forecasting, budgeting, and inventory management
• Administrative skills, including scheduling, emailing, and ordering
• Excellent verbal and written communication skills
• Ability to hire new employees and conduct interviews
• Ability to remain level-headed and calm under pressure
• Organization and a keen attention to detail
• Food Safe Certification preferred

The Banquet offers an exciting and elevated guest experience unlike anything else! We want our team to embody our company values, and integrate them into their daily operations, decision-making processes and interactions both internally, and with our guests. 

Get Real. Play Hard.

The Canadian Brewhouse is proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage individuals from all backgrounds to apply and join our team.

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English

Work must be completed at the physical location. There is no option to work remotely.

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

English

Work must be completed at the physical location. There is no option to work remotely.

English

Work must be completed at the physical location. There is no option to work remotely.

English

Work must be completed at the physical location. There is no option to work remotely.

Job Description

Salary:

We're HIRING! Great Job! Great Pay! Great Benefits & Even Better Opportunities!

Are you interested in joining our Management Team?

If you enjoy a friendly, fun and face paced environment then Shoeless Joe's could be the place for you. The Kitchen Manager position at Shoeless Joe's is all about managing a high quality dining experience.

Shoeless Joes Sports Grill is focused on being the Dominant Sports Destination delivering great food and great drinks with outstanding service. We are the next best thing to being there! Our facilities, atmosphere and people are what make us great. We are committed to hiring the best to be the best! We look forward to hearing from you!

Required Experience:

• Minimum 3 years managing kitchens in the service industry
• Similar fast paced environment and atmosphere
• Comparable sales volume
• Experience in managing a team of up to 25 staff

Job Requirements:

• Excellent leadership and communication skills
• Continuous development & motivating of staff and supervisors
• Responsible for heart of house restaurant operations including but not limited to:
• Food handling and preparation
• Ensuring food quality and procedures are adhered to
• Cost controls including ordering, receiving, par levels, inventory management, troubleshooting and action planning
• Hiring and training of HOH staff
• Motivating staff staff incentive programs
• Legislative compliance
• General cleanliness and sanitation
• General operations ensuring systems and standards compliance * Legislative certifications preferred Food Handling, Health & Safety, First Aid
• Following all Shoeless Joes policies and procedures consistently
• All other duties as outlined in detailed job description

Salary and benefits are negotiable based on experience.

• Great Pay!
• Benefits!
• Bonus Pay!

Job Types: Full-time, Permanent

Job Description

Things are brewing around here and it's not just hot air!

But who are Les 3 Brasseurs ? We're passionate people who carry on the tradition of delicious, handcrafted beer brewed right on site. At our restaurants, you can smell the hops and feel the warmth it's all about authenticity, generosity, and a job well done, without the fuss.

Being a manager at 3 Brasseurs means working in a participative management environment where autonomy and accountability are key. Our Kitchen Manager role is hands-on and full of opportunities to grow your career with us!

Join the 3 Brasseurs team and enjoy:

• 55% employer-paid group insurance
• Employer-covered Employee Assistance Program (EAP)
• Discounts on meals
• Fast-track opportunities for career advancement
• A company culture focused on personal and professional development
• A fun, friendly, and dynamic work environment
• Annual performance bonuses
• Free employee parking (or easy access to public transit in the Montreal area)
  
  

As Kitchen Manager, you'll oversee all aspects of kitchen operations, ensuring every dish meets our quality standards. You'll lead by example, inspiring your team to follow company procedures consistently. Key aspects of your role include hygiene and food safety management, organization, food quality, team development, and cost control.

Key responsibilities:

• Ensure food quality and dish execution standards are met at all times
• Take a proactive approach to food safety by promoting and maintaining best practices, using checklists, and monitoring food and storage temperatures
• Supervise and coordinate various kitchen stations
• Handle recruitment, onboarding, training, succession planning, and team management
• Monitor stock rotation and manage inventory according to company standards
• Control food costs by enforcing recipe compliance, managing waste, and applying corrective actions when variances occur between theoretical and actual inventory
• Contribute to achieving financial goals
  Create team schedules and manage labor costs using standard tools, aligned with targets
• Promote and ensure health and safety by providing training and maintaining kitchen equipment
• Oversee cleanliness, preventive maintenance, and equipment repairs
• Supervise the pass to ensure accuracy, presentation, and prioritization of dine-in, delivery, and take-out orders
• Ensure smooth kitchen operations and step in wherever support is needed
• Handle administrative tasks such as payroll, scheduling, emails, follow-ups, etc.
  
  

What you bring to the table:

• You manage stress well in a fast-paced kitchen environment
• You're organized and versatile, able to set priorities and work independently
• You communicate clearly and kindly, using active listening and openness to build trust and collaboration
• You see team development as a priority, offering real growth opportunities
• You have strong leadership skills that inspire, guide, and unite your team around a shared vision
• You show managerial courage when needed, while always staying tuned in to your team's needs
  
  

Working conditions:

• Full-time position (40 hours/week)
• Available Monday to Sunday, with two days off per week
• Participation in restaurant openings and closings, on a rotating schedule
• Variable shifts including days, evenings, and weekends, based on operational needs