Chef

Experienced and educated cook with potential to eventually run the kitchen. Must learn our procedures and be willing to be part of our management team contributing your own ideas and potentially enacting them based on our group decisions. A strong applicant for this position.

Required Skills

  • Team leader, multi-task, can be a fast paced environment. Use slow time for ordering supplies, cleaning etc.

EMAIL ONLY: No calls or visits until we contact you please!

Cook II

Yee Hong Centre for Geriatric Care (“Yee Hong”) is a non-profit organization committed to providing a culturally appropriate caring community where seniors and others enjoy the highest quality of life to fullest, in the most independent and dignified way. In this community, seniors and their families have the opportunity to be cared for, socialize, interact, develop new skills and learn about health issues that may affect them in their golden years.

As a recognized leader in providing culturally appropriate quality seniors’ care and education, we understand our employees are our greatest resource in delivering excellent care and service, and we are committed to providing a rewarding work environment for them to thrive.

We are now inviting applicants to apply for this exciting opportunity within the Yee Hong team.

Job Ref. No.: 18/MS/S-021_LC
Status: Casual Part Time
Job: Cook II

Core Function: Responsible for preparing, portioning and serving meals for residents in accordance with sanitation regulations.

Qualifications

  • Completion of Chef Training or diploma/certificate/apprenticeship in Culinary Management, Cook, Food and
  • Nutrition or equivalent
  • Current Food Handler Safety Certificate
  • Knowledge of sanitation and safety standards for food services area
  • Minimum 3 years proven institutional cooking experience
  • Ability to communicate orally and in writing, in both English and Chinese
  • Relevant satisfactory work performance

Working Condition

  • Considerable standing, walking and lifting throughout the day
  • Shift work, including weekend
  • Exposed to heat, humidity and food waste

Please submit resume indicating job reference number before closing date to: Yee Hong Centre For Geriatric Care – Human Resources

Fax: (416) 321-9894
E-mail: hr@yeehong.com

  • Yee Hong is an equal opportunity employer committed to an inclusive, barrier-free recruitment and selection process. Requests for accommodation can be made at any stage of the recruitment process providing the applicant has met the bona-fide requirements for the open position. If contacted for this employment opportunity, please advise if you require any accommodation.
  • Successful applicants must provide a recent satisfactory vulnerable sector criminal reference check and medical clearance certificate.

We thank all applicants for their interest, however, only those selected for further consideration will be contacted.

Chef

We are currently seeking a Temporary Full Time Chef to join our team at the Village of Winston Park located in Kitchener, Ontario. You will join our day team (10:00-18:00) and work approximately 75 hours bi-weekly.

The Chef is responsible for the preparation of meals under the guidance of the Director of Hospitality. Diets must be in accordance with the Physician’s orders and within the nutritional criteria of the Retirement Homes Act and the policies and standards of Schlegel Villages.

The positions are ‘people intensive’, with a substantial component of the job involving fostering exemplary resident/family relations. The Chef will provide a high level of customer service with a concentration on flexible living and quality of life.

At Schlegel Villages, we aspire to provide all members of our communities, including team members, with a life enriching experience. Family owned and operated, we take our mission seriously: “to provide holistic health care in a home environment, located within an internal neighbourhood design that promotes a caring community with emphasis on optimal health and life purpose for each resident.” Our passionate team members have the right skills, knowledge and share the organizational values. We provide ongoing training and education programs and hire the best people, provide the best training and education, and support them with the best leadership.

Required Skills

  • Agrees with the objectives and philosophy of the Village and displays a caring, respectful attitude toward the residents, families, and team members
  • Supports and embraces a resident-centered social culture
  • Has experience preparing large quantities of food, preferably in a health care or retirement setting
  • Demonstrates a creative flair for menu planning, meal preparation, and presentation
  • Has knowledge of special diets and therapeutic diets, including texture modifications
  • Possesses excellent time management and organizational skills
  • Communicates effectively with others
  • Works well independently and as a co-operative team member
  • Able to work quickly, accurately, and safely
  • Graduate of Chef Training or Culinary Management Diploma from an accredited College / Program that meets the standard established by the Ministry of Training, Colleges, & Universities
  • Holds a Red Seal designation
  • Holds a current Food Safety Awareness Certificate
  • Has knowledge of the Ontario Food Premises Regulations and Canada’s Food Guide to Healthy Eating
  • Able to cope with the physical, mental, and emotional demands of the job

Schlegel Villages is pleased to accommodate individual needs in accordance with the Accessibility of Ontarians with Disabilities Act, 2005 (AODA), within our recruitment process. If you require accommodation at any time throughout the recruitment process, please speak with the hiring leader.

If you are interested and meet the above qualifications, please apply online at www.schlegelvillages.com/careers and complete a candidate profile and upload a current resume.
We thank all interested candidates. However, only those selected for an interview will be contacted.

Match Bar Manager

This is an exciting opportunity to be a leader of the Food & Beverage team at a brand-new Match Eatery & Public House! You will be responsible for operating a cost effective, full-service bar and lead your team to increase customer loyalty and product quality. You will ensure that the customer service experience is of the highest level and that guests’ experiences continuously exceeds their expectations.

Key Responsibilities

  • In collaboration with the management team, ensure that all food and beverage offerings are served in accordance with high quality standards, while taking advantage of opportunities to improve
  • Develop service standards, train staff members, and ensure the implementation and execution of all guidelines
  • Provide leadership to bar staff members and manage the performance of direct reports including: hiring, training, appraising performance, mentoring and scheduling
  • Responsible for the development and achievement of revenue, labour and supply budgets
  • Develop the bar menu and pricing strategies
  • In collaboration with the marketing department, develop initiatives to attract and retain future business
  • Oversee and coordinate bar events and alcohol specials to attract clientele
  • Manage alcohol inventory and place orders as required
  • Select quality products and negotiate pricing of goods and services through comparative quotes and tendering. Work with current vendors and explore new options to ensure a product mix for clientele
  • With extensive knowledge of bar operations, liaises with government regulators and ensure compliance with all casino regulations and procedures and applicable licenses
  • Oversee the Human Resources issues, performance, safety and recruitment and development needs of the department. Manages the performance of direct reports including: training, appraising performance, providing positive and corrective feedback, coaching, and administering discipline. Ensures appropriate appraisals and accountabilities are undertaken.

Required Skills

  • High level knowledge of wines, spirits and a creative passion of mixology
  • Basic understanding of marketing principals
  • Strong leadership and people management skills
  • Knowledge of legislation as it pertains to food and beverage operations
  • Working knowledge in computer software applications such as Excel, Word and Point of sale
  • Solid communication skills both oral and written
  • Minimum 3 years in a senior position managing an upscale bar venue
  • Post-secondary education in Hospitality or a related field preferred
  • Food Handlers Course
  • Smart Serve Certificate
  • The ability to obtain registration as a Category 1 Gaming Assistant with the Alcohol and Gaming Commission of Ontario

Please apply online at http://www.gatewaycasinos.com/careers/
Click on “Explore Career Opportunities”
Jobs are listed alphabetically, by location – Click on jobs located in “Hanover, Ontario” to apply.

Match Chef

This is an exciting opportunity to bring your passion for Cuisine to a brand-new Match Eatery & Public House! You will lead and manage the kitchens’ activities and kitchen staff, ensuring customer service, food quality and policies and procedures are consistently followed. You will undertake initiatives to attract and retain future business, while directing the financial, human resources and resource needs for the kitchen.

Key Responsibilities

  • Manage kitchen activities and staff, ensuring they have sufficient resources available. Develop and direct staff to achieve high levels of performance and customer service. Train, coach, and instruct employees in proper food handling procedures
  • Manage the undertaking of menu(s). Ensure that all food is prepared in accordance with predetermined quality standards
  • Monitor industry trends and recommend appropriate action to develop new recipes for testing
  • Develop a comprehensive market suppliers list and database
  • Ensure financial objectives are met, performing or delegating statistical analysis such as revenue reports, daily reconciliation, price mark ups, food costing, product inventories plus sales analysis of products. Approve, monitor and process invoices and expenditures.
  • Ensure appropriate stock levels are maintained. Recommend the department budget, undertake corrective action, ensures scheduling and expenditures are controlled
  • Retain a thorough and updated knowledge of company policies and procedures, provincial and local regulations for casino operations, beverage service and food services. Liaise with government regulators that impact the operation of the department. Ensure that all applicable licenses are up to date
  • Coordinate corporate and department initiatives. Identify business opportunities and organize or oversee the development and deliverables of these efforts. Liaise with the casino management team to ensure that a high level of effective communication is maintained
  • Hold meetings with staff and communicate Food and Beverage department issues, concerns, and feedback to casino management and the Manager, Food and Beverage.
  • Ensure maintenance of equipment and that proper safety, hygiene and sanitation practices are followed
  • Oversee the Human Resources issues, performance, safety and recruitment needs of the department. Manage the performance of direct reports including: training, appraising performance, providing positive and corrective feedback, coaching, and administering discipline

Required Skills

  • 5 years’ experience in restaurant supervision as a Chef and Diploma in culinary arts or a recognized culinary program, or an equivalent combination of education and experience
  • Membership of the Canadian Chef de Cuisine Association preferred
  • Red Seal certification or equivalent preferred
  • Smart Serve Certificate
  • Provincial certifications for food preparation/food handlers course
  • Solid understanding of kitchen management
  • Proven, excellent, managerial skills and ability to form and maintain a strong team
  • Has a passion for food, wine, people, and all aspects of kitchen management
  • Computer skills: MS Excel, word processing, email, scheduling, inventory control programs, POS
  • Excellent customer service and public relations skills including demonstrated ability to be attentive, friendly, courteous, polite and patient
  • Superior product development abilities and menu-making skills
  • Excellent communication skills both verbal and written
  • Self-motivated and able to multi-task
  • General understanding of casino operations is an asset
  • Excellent problem-solving skills
  • The ability to obtain registration

Please apply online at http://www.gatewaycasinos.com/careers/
Click on “Explore Career Opportunities”
Jobs are listed alphabetically, by location – Click on jobs located in “Hanover, Ontario” to apply.

Match Service Manager

This is an exciting opportunity to oversee the successful operations of a brand-new Match Eatery & Public House, while providing management support on the floor! Attract, gain, and maintain the loyalty of new and existing clients, building client networks and positive property reputation. Drive the success of our Eatery & Public House by continuously exceeding our guests’ expectations ensuring premier service at all times.

Key Responsibilities

  • Maintain and demonstrate expert knowledge of upcoming sports events, products, events and promotions
  • Ensure profitability of Match operations by achieving financial and performance goals
  • Supervise the shift operation of the Restaurant including all employee and guest related functions
  • Motivate employees to provide excellence in service and ensures our guests’ experience exceeds their expectations
  • Actively participate in the training and instruction of employees in proper food handling procedures, quality service standards and all other department procedures
  • Manage team efficiencies as it pertains to the operation’s needs
  • Responsible for opening and closing procedures which includes but is not limited to cash-outs and daily sales reporting
  • Maintain compliance with policies and procedures
  • Responsible for cash management activities
  • Enforce Smart Serve and company policies on guests’ consumption of alcohol
  • Oversee performance, safety and recruitment and development needs of the department. Manage the performance of direct reports including: training, appraising performance, providing positive and corrective feedback, coaching, and administering discipline. Ensure appropriate appraisals and accountabilities are undertaken

Required Skills

  • 3 years supervisory experience in a high-volume, full-service dining restaurant or pub
  • Smart Serve Certificate
  • Food Handers course
  • Enrolment or completion of a marketing or hospitality diploma/certificate program or equivalent experience preferred
  • Proven leadership and team building skills and abilities
  • Excellent communication skills both public speaking, and written
  • Working knowledge with computer skills in word processing, spreadsheets, email internet navigation, presentation software, and Point of Sale systems
  • Excellent problem-solving skills, goal driven, and organized
  • High level of customer service skills, ability to communicate with guests to ensure satisfaction
  • Proven to be detail oriented, reliable, punctual, efficient, and diligent in duties and responsibilities
  • The ability to obtain registration as a Category 1 Gaming Assistant with the Alcohol and Gaming Commission of Ontario

Please apply online at http://www.gatewaycasinos.com/careers/
Click on “Explore Career Opportunities”
Jobs are listed alphabetically, by location – Click on jobs located in “Hanover, Ontario” to apply.

Match Manager

This is an exciting opportunity to oversee the successful operations of a brand-new Match Eatery & Public House! Attract, gain, and maintain the loyalty of new and existing clients, building client networks and positive property reputation. Coordinate food and beverage initiatives, oversee the financial, Human Resources and resource needs, driving the success of our Eatery & Public House by continuously exceeding our guests’ expectations.

Key Responsibilities

  • Ensure that all aspects of the front of house food and beverage offerings meet and or exceed the casino and regulator standards, policies and procedures
  • Manage and apply strategies to improve processes, standards, customer service and team morale
  • Manage the front of house food and beverage team by leading, training, mentoring, evaluating, and providing recognition of accomplishments and corrective feedback as appropriate. Develop and supervise staff to achieve high levels of performance and customer service
  • Ensure food and beverage initiatives are coordinated with back of house leadership, head office food and beverage initiatives, and casino staff. Maintain current knowledge of regulators’ policies and procedures
  • Liaise with the casino management team to ensure that a high level of effective communication is maintained and participate in casino initiatives
  • Contribute to the service standards, department budget, undertake corrective action, ensure scheduling and expenditures are controlled
  • Retain a thorough and updated knowledge of company policies and procedures, provincial and local regulations for food and beverage and casino operations. Liaise with government regulators that impact the operation of the department and conduct investigations when necessary
  • Undertake statistical analysis and prepares reports. Monitor and process invoices and expenditures and ensure appropriate inventory is maintained
  • Oversee the Human Resources issues, performance, safety and recruitment needs of the department
  • Manage the performance of direct reports including: training, appraising performance, providing positive and corrective feedback, coaching, and administering discipline. Hold meetings with staff and their representatives (as applicable) and communicates issues, concerns, and feedback to casino management

Required Skills

  • Extensive restaurant operation and food and beverage knowledge
  • Minimum 3 years senior management experience working in a high-volume full-service dining restaurant
  • Post-secondary education in Hospitality or a related field
  • Food Handlers Course
  • Smart Serve Certificate
  • Passion for excellence in customer service and the ability to lead by example
  • Understanding of budgets and food/labour costs
  • Basic understanding of marketing principals
  • Knowledge of legislation, policies and procedures for food and beverage operations
  • Strong leadership, people management skills, and the ability to build and foster relationships
  • Conflict resolution and mediation skills
  • Solid decision making and problem-solving skills
  • Ability to manage multiple priorities (organization and prioritization skills)
  • Demonstrated ability to follow direction, apply agreements and meet deadlines
  • Solid communication skills both oral and written
  • Ability to work flexible hours (24 hr operation)
  • Ability to read and interpret financial statements, working knowledge of spreadsheets, word processing, point of sale, presentation and inventory software
  • Good observation skills and natural attention to detail
  • Demonstrates and promotes teamwork
  • The ability to obtain registration as a Category 1 Gaming Assistant with the Alcohol and Gaming Commission of Ontario

Please apply online at http://www.gatewaycasinos.com/careers/
Click on “Explore Career Opportunities”
Jobs are listed alphabetically, by location – Click on jobs located in “Hanover, Ontario” to apply.

Line/Prep Cook OR Sous Chef

We’re Growing! Come join our award-winning team in a premier southern-Ontario community.

Hiring BOH/Kitchen staff – we need a line/prep cook or a sous-chef, based on qualifications & experience.

We’ve been reDefining fine dining in the heart of southern Ontario for almost 10 years. If you have experience and are looking to assume new responsibilities or if you have the desire to learn and bring a great work ethic and attitude to your new career, we would love to meet you.

Offering management salary with benefits after a probationary period to qualified candidates.

We do everything from lunch & dinner (we have an AWESOME new patio and we already can’t wait for spring!) to catering & special events, tasting menus, cooking classes, garden/underground cooking, private functions, PopUp Chef Dinners, Chef Tables etc. We take pride in being an equal opportunity employer and having a respectful and positive work environment. We want our team to work to live not the other way around.

We’re a half hour drive from downtown Hamilton, in a beautiful growing community in the heart of southern Ontario.

Please call Chef Dan directly at 905-229-9565 or email chef@twistedlemon.ca.

Thank you for your interest.


Call, text or email Chef Dan directly. Chef@twistedlemon.ca or 905-229-9565. Thank you for your interest.

Cook
  • Looking for a part-time cook for a small retirement home, up to 55 residents.
  • 2-3 shifts per week, 11 hour shifts.
  • Responsible for prepping and cooking three meals per day and clean up from the meals.

Please email your resume to Brooke, waterdownmanor@ymail.com with available times for interviews.

Pastry Chef

Bingemans Commissary is looking for a Full Time experienced Pastry Chef.

Job Requirements

  • Demonstrated fundamentals of Pastry and Bakery skills
  • Coordinate and be responsible for the daily preparation, production, handling, storage, rotation and serving of all baked items.
  • Reviews event orders to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities
  • Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions
  • Order supplies as needed
  • Completes production sheets and other records as required
  • Oversees the Bakery staff and operations

Qualifications Required

  • Minimum 3 years job-related experience including high-end, high volume operation.
  • Highly responsible and reliable; ability to work well under pressure in a fast-paced environment; ability to focus attention on guest needs, remaining calm and courteous at all times
  • Must be innovative, self-motivated, creative, detail oriented and quality conscious
  • Must be an effective supervisor, trainer, administrator and team player with strong leadership, problem solving and organizational skills
  • Ability to stand for long periods of time and walk moderate distances
  • Ability to lift, pull, and push a moderate weight (about 50 pounds)
  • Candidates must be able to work a flexible schedule including evenings, weekends and statutory holidays

Proven Food Safety Certification & Proven knowledge of industry trends and practical business applications. Salary dependent on experience and ability.

Successful candidate must have previous pastry and supervisory experience.

Bingemans welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process.

Job Type: Full-time
Salary: $45,000.00 to $55,000.00 /year


Please submit resume and cover letter to jobs@bingemans.com

Commissary Cook

Reporting to the Sous Chef, the Commissary Cook will work as required in all culinary areas assisting in the smooth operation of the Kitchen department.

Essential Job Functions

  • Ensure a high quality of product is delivered in a timely manner for all functions
  • Work hands on daily in the Commissary Kitchen preparing meals for banquet events
  • Assist in food truck operations seasonally
  • Work to maintain and improve the operations of the Commissary Kitchen
  • Enforce a safe work environment by upholding safety standards
  • Enforce all hygiene and sanitary regulations, to be in line with Health Regulations

Mental Demands

  • Must have strong organizational and time management skills. Able to work efficiently.
  • Fast paced environment. Must demonstrate flexibility to do different tasks as assigned.
  • Must be motivated and reliable.
  • Be knowledgeable about menu items and ingredients
  • Ability to prioritize, memorize and multitask

Physical Demands

  • Works varied hours and varied length of work day
  • Weekend work is required as is the flexibility to work evenings.
  • Requires the ability to stand for substantial periods of time and regular lifting.

Working Conditions

  • Able to work under pressure
  • evenings, weekends and long weekend availability a MUST
  • On your feet for most of the shift. Ability to stand for long periods of time.
  • Must have reliable transportation to and from work

Education and Experience

  • WHMIS
  • Class G Driver’s License
  • Clean Driver’s Abstract
  • 2-3 years cooking experience

Bingemans welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process.

Job Type: Full-time
Salary: $17.00 to $18.40 /hour


Please submit resume and cover letter to jobs@bingemans.com

Line Cook

The Pickle Barrel began with a mission. We believed that amazing dining experiences didn’t need to be elitist, so we began a restaurant that combined quality with incredible value. Today we have restaurants across the Greater Toronto, our menu has 300 items and we have over 1,000 employees.

Pickle Barrel Cambridge is looking for individuals that are passionate about Food, Hospitality, and are Guest focused as well as being a strong and motivating team player.

Responsibilities

  • Deliver top quality food and service to all Guests and team members;
  • Manage inventory, food and company assets;
  • Ensure consistency of quality, portion control and plated presentation;
  • Work collaboratively with the kitchen staff;
  • Promote and communicate safe food handling directives, temperatures specifics and sanitation;
  • Learn all areas of the Kitchen and grow as a leader;
  • Implement and adhere to the Health and Safety policies and procedures;
  • Other duties as assigned.

Qualifications

  • Food Handler’s Certification;
  • Strong communication and interpersonal skills;
  • Able to manage multiple priorities and meet strict deadlines;
  • Passion for food and service.

If you are interested in this fantastic opportunity please apply online today. We would like to thank all applicants for their interest in opportunities with us. Only those candidates under consideration will be contacted.

Email: afigueiredo@cara.com with cover letter and resume

Deli Associate

R. Denninger Limited is one of the finest food companies in the world. For more than 60 years, quality has been the founding criteria of our company. Denninger’s has five retail locations, a manufacturing plant and a warehouse all located throughout Southern Ontario. Denninger’s associates are hand picked to provide the best service in the industry. If you have a passion for customer service and thrive in a team environment, Denninger’s is the place for you!

We offer a rewarding and fun work atmosphere with flexible work schedules, competitive salary options and all associates receive a 20% discount on our product. We provide training focused on practical skills and teamwork, along with opportunities for career advancement.

Job Summary

Responsible for slicing meat products and serving customers at the Deli Counter in a courteous and friendly manner. This position is permanent Full Time position at our Burlington location.

Key Responsibilities

  • Assists customers in the selection of deli products and other products sold at the meat counter
  • Weighs, prices and wraps deli products selected by customers
  • Ensure that the Deli counter display is well stocker in a visually appealing manner with proper regard to product rotation
  • Monitor quality of product and report any concerns to the Deli Department Supervisor

Requirements

  • 1-2 years of experience working at a Deli counter
  • 1-2 years experience in a customer service role
  • Friendly, energetic and comfortable interacting with customers
  • Comfortable working in a team environment
  • Experience working with slicers, saws, knives and tenderizers is considered an asset

Essential Job Functions

  • Standing and walking for extended periods of time. Bend and stoop to grasp objects and climb ladders. Bend and twist the upper body, reach above and below shoulders.
  • Bend and lift loads, not to exceed 25 pounds, push and pull carts weighing up to 100 pounds.
  • Repetitive use of hands for grasping, pushing, pulling and fine manipulation.
  • Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)
Bakery Associate

Denninger Limited is one of the finest food companies in the world. For more than 60 years, quality has been the founding criteria of our company. Denninger’s has five retail locations, a manufacturing plant and a warehouse all located throughout Southern Ontario. Denninger’s associates are hand picked to provide the best service in the industry. If you have a passion for customer service and thrive in a team environment, Denninger’s is the place for you!

We offer a rewarding and fun work atmosphere with flexible work schedules, competitive salary options and all associates receive a 20% discount on our product. We provide training focused on practical skills and teamwork, along with opportunities for career advancement.

Job Summary

Responsible for bakery products and serving customers at the Bakery Counter in a courteous and friendly manner. We have permanent Full Time (35+ hours per week) positions available at our Burlingtonlocation and the schedule will fluctuate depending on store needs.

Key Responsibilities

  • Assists customers in the selection of bakery products and other products sold in the bakery
  • Weighs, prices and wraps bakery products selected by customers
  • Ensure that the Bakery counter display is well stocked in a visually appealing manner with proper regard to product rotation
  • Monitor quality of product and report any concerns to the Bakery Department Supervisor

Requirements

  • 1-2 years of experience working at a Bakery counter
  • 1-2 years experience in a customer service role
  • Friendly, energetic and comfortable interacting with customers
  • Comfortable working in a team environment
  • Experience working with bread slicers, weight scales, ovens.

Essential Job Functions

  • Standing and walking for extended periods of time. Bend and stoop to grasp objects and climb ladders. Bend and twist the upper body, reach above and below shoulders.
  • Bend and lift loads, not to exceed 25 pounds, push and pull carts weighing up to 100 pounds.
  • Repetitive use of hands for grasping, pushing, pulling and fine manipulation.
  • Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)

Please apply with Cover Letter and Resume to: hr@denningers.com

We thank all applicants, however, only those being considered for an interview will be contacted.

R. Denninger Limited is an equal opportunity employer and we value the importance of diversity and dignity in the workplace. If you are contacted by R. Denninger Limited regarding a job opportunity, please advise prior to the interview if you require accommodation and we will work with you to make appropriate arrangements.

Line Cook / Prep Cook

R. Denninger Limited is one of the finest food companies in the world. For more than 60 years, quality has been the founding criteria of our company. Denninger’s has five retail locations, a manufacturing plant and a warehouse all located throughout Southern Ontario. Denninger’s associates are hand picked to provide the best service in the industry. If you have a passion for customer service and thrive in a team environment, Denninger’s is the place for you!

We offer a rewarding and fun work atmosphere with flexible work schedules, competitive salary options and all associates receive a 20% discount on our product. We provide training focused on practical skills and teamwork, along with opportunities for career advancement.

The Line Cook and Prep Cook is responsible for preparing food for sale and ensuring that all food is displayed in a pleasing and appetizing manner. The bistro associate will ensure that customer will be served in a prompt and courteous manner. This position will be Full Time(30+ Hours)and will be at our BurlingtonLocation.

Key Responsibilities

  • Food Preparation
  • Cooking food using a variety of equipment including an oven, fryer and grill.
  • Following company health and safety and food preparation procedures to ensure a high quality of product
  • Cleaning and sanitizing all work areas
  • Other duties as assigned

Requirements

  • Experience working with equipment such as an oven and fryer.
  • A proven passion for customer service.
  • Available for flexible scheduling to meet the needs of the store.

Essential Job Functions

  • Standing and walking for extended periods of time. Bend and stoop to grasp objects and climb ladders. Bend and twist the upper body, reach above and below shoulders.
  • Bend and lift loads, not to exceed 25 pounds, push and pull carts weighing up to 100 pounds.
  • Repetitive use of hands for grasping, pushing, pulling and fine manipulation.
  • Environmental exposure to extreme temperatures (coolers, ovens, freezer, outdoors, etc.)

Please apply with Cover Letter and Resume to: hr@denningers.com

We thank all applicants, however, only those being considered for an interview will be contacted.

R. Denninger Limited is an equal opportunity employer and we value the importance of diversity and dignity in the workplace. If you are contacted by R. Denninger Limited regarding a job opportunity, please advise prior to the interview if you require accommodation and we will work with you to make appropriate arrangements.

FT Cook

The position is responsible for contributing to the coordinated efforts of preparing and presenting a high-quality shopping experience to all Farm Boy customers. The performance of the duties must ensure a quality service approach to all customers, employees and suppliers. All responsibilities must be performed in a manner consistent with the Farm Boy vision, mission, and the Farm Boy Way.

M Responsibilities

  • Provide superior customer service and support Farm Boy’s vision of the best fresh shopping experience.
  • Have a passion for food and knowledgably handle all customer questions or comments confidently.
  • Utilizing Farm Boy Service Standards, welcome, greet and offer customer assistance as required.
  • Comply with all corporate policies and Government regulations especially as they relate to Health & Safety, Food Safety and HACCP.
  • Prepare, package, price and rotate food products in accordance with established quality standards and ensure they are attractively displayed with correct signage.
  • Keep the work, storage and store areas clean and safe at all times by performing general “housekeeping” as required, including sweeping, mopping and dishwashing.
  • Perform designated opening and closing procedures and provide assistance for additional departmental tasks. (e.g. supply and product inventory, orders and temperature logs).
  • May be requested to undertake other related duties on a periodic basis.

Required Skills

  • Superior customer service, organizational and interpersonal skills.
  • Typically requires completion of a post-secondary program with an emphasis in culinary arts, plus up to 1 year experience in a culinary/food environment or an equivalent combination of education and experience.
  • Ability to work with little supervision with a high standard for quality, attention to detail and cleanliness.
  • Ability to work in a team environment with clear and effective communication style, both written and oral.
  • Flexible schedule, including weekends, evenings and holidays.
  • Fluency in English and French shall be considered an asset.

Accommodation is available upon request for applicants and employees with disabilities.


Interested applicants are invited to submit their resume to people@farmboy.ca or via our career page at https://www.farmboy.ca/about-us/careers/.

Cook
  • Full Time Cook Position
  • Must be able to work Monday – Friday in the Early Mornings
  • Must have Kitchen Experience * Preparing Food for School Aged Children
  • Must be a quick worker
  • Must have an eye for details as there are allergies to be concerned about
  • Must be fluent in English
  • Must be able to work on your own and with others
  • Must be able to follow directions as given by the School Supervisor
  • Must keep kitchen area neat, tidy and clean
Chef De Cuisine

Weslodge goes beyond diners’ expectations with an elegant but hearty menu, artfully authentic cocktails and a sophisticated yet relaxed atmosphere featuring cutting-edge design within every element of its décor.

Reporting to the Executive Chef, the Chef de Cuisine will be responsible for leading a team and maintaining food quality, consistency, inventory, and cost. The ideal candidate would have been in similar role for at least 5 years and have 2 years of management experience.

Key Responsibilities

  • Maintain an impeccable kitchen, enforce work and safety standards for all staff and the working environment
  • Maintain food quality and consistency with a keen eye for detail in regards to food presentation/placement
  • Map out and set standards for kitchen organization and align with venue directives
  • Work with Executive Chef on menu development and food procurement
  • Manage procurement process for ordering product. Establishing preferred suppliers and inspecting deliveries to ensure product consistency and quality
  • Report to Procurement manager – in costing and budget for all food and labour, with the ability to produce detailed reports
  • Inspect deliveries for consistency and quality of ingredients
  • Create dishes to perfection according to menu specifications
  • Attend meetings where required and communicate to all staff RE: policies and practices as they align with business practices
  • Recruitment is your responsibility and maintaining staff par levels
  • Training all staff — food preparation, safety standards and professionalism
  • Staff Scheduling

Skills & Qualifications

  • Completion of secondary school is required.
  • Cook’s trade certification, or equivalent credentials, training and experience, are required.
  • Minimum of 5 years of experience working in from scratch kitchen environment for an upscale restaurant, with at least 2 years management experience
  • Strong team working abilities
  • Proficient at financial responsibilities
  • Excellent leadership skills
  • Skilled in the culinary field
  • Must be willing to work all shifts, opens, mids and closes with a willingness to travel from venue to venue. May have responsibilities within our global properties.

ICONINK recognizes its obligations under the Accessibility for Ontarian with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.


To apply, please submit your application with subject heading: Chef De Cuisine- Weslodge to Ben.Heaton@iconink.com and Kyrn.Stein@iconink.com

Senior Sous Chef

Weslodge goes beyond diners’ expectations with an elegant but hearty menu, artfully authentic cocktails and a sophisticated yet relaxed atmosphere featuring cutting-edge design within every element of its décor.

The Senior Sous Chef will play a key role in supporting the Head Chef in defining the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner.

The position is responsible to oversee all kitchen operations including the crew kitchen by initially monitoring all food preparation, presentation and delivery over the course of the day, and ultimately carrying the mandates and program as led by the Head Chef. This position is fast-paced and requires flexibility to adapt to last minute business needs.

Key Responsibilities

  • Ensures the efficient operation of food production areas in the kitchen, constantly analyzing quality of food production and -preparation in accordance to company recipes
  • Produces and maintains the highest food quality and control for all food products served in all areas
  • Assures on-going training and that the high standards set by the Executive Chef/Head Chef are followed and assist them where necessary
  • Will monitor working hours and fill out report of overtime for payroll purposes
  • Inspect deliveries, ensuring quality is to satisfaction
  • Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office
  • Oversee the preparation, presentation and is physically present during service
  • Taste all foods on a daily basis and make necessary changes. Food needs to be ready for service 15 minutes before opening time
  • Understand and abide by the Health & Safety standards
  • Participate in the training of new hires, and maintain good practices among the team
  • Report any incidents, accidents, issues to the Head Chef, and ensure it is recorded in employee records

Why Work For Us

  • Competitive Wages
  • Corporate Goodlife Fitness rates
  • Awesome Perks
  • A great team and culture
  • Training and Development, Growth

ICONINK recognizes its obligations under the Accessibility for Ontarian with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.


Skills and Qualifications

  • Culinary Arts diploma or degree is strongly encouraged
  • 3 + years’ experience in a similar role is required
  • Red Seal preferred
  • Positive attitude and inherent coach for the team
  • Troubleshooting when service issues arise
  • Long periods of standing and walking
  • Health and safety certification an asset
  • Food Handling certification an asset
  • Repetitive use of hands, dexterity, bending down

To apply, please submit your application with subject heading: Senior Sous Chef-Weslodge to Ben.Heaton@iconink.com and Kyrn.Stein@iconink.com

Sous Chef

Description

We are looking for a creative and energetic Sous Chefs to join our Batch team!

BATCH is a warm gathering place for good food, cold beer, and friendly people, in the heart of the city. Everything we serve has been carefully curated and crafted by hand because that’s the way we do it back home.

Duties & Responsibilities

  • Supervise the day-to-day functions of all kitchen employee, facilities, and cost
  • Conduct and order inventories as required on food and beverage supplies
  • Responsible for understanding the business operations inside the restaurant
  • Able to motivate and create relationships with kitchen staff
  • Learn to work in every station of the line, place orders, and learn the ins and outs of our kitchen
  • Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations
  • Oversee all aspects of the daily operation of the kitchen and food production area
  • Perform all other duties as required

Why Work for Us

  • Competitive Wages
  • Corporate Goodlife Fitness rates
  • Awesome Perks
  • A great team and culture
  • Training and Development, Growth

ICONINK recognizes its obligations under the Accessibility for Ontarian with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.


Required Skills

  • Minimum 1-2 years of experience in similar role
  • Excellent attention to detail with a creative flair
  • Ability to work weekends, holidays, mornings and nights
  • Must be energetic with a passion for food and a positive attitude
  • Must be able to follow oral and written instructions
  • Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.)

To apply, please submit your application with subject heading: Sous Chef-Batch to Kyrn.Stein@iconink.com and john.romick@batchtoronto.com

Corporate Head Chef

The Corporate Head Chef will play a key role in defining ICONINK’s vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner, satisfying the needs of the individual restaurants and exceeding guest expectations. The Corporate Head Chef will contribute to F&B profitability through the delivery of exceptional food products, by acting as a steward of the departmental resources and assets, operating with effective cost controls, schedules, processes and procedures. This position is fast-paced and requires flexibility to adapt to last minute business needs.

Key Responsibilities

  • Providing operational support, by establishing measurable goals and objectives that focus on profit, product and people
  • Ensuring quality and details are being maintained by conducting frequent walkthroughs of all restaurants, kitchens and storage areas
  • Using leadership, communication and motivational skills, to build and develop an energized and engaged team
  • Meeting with CDCs to review schedules, assignments, anticipated business levels and changes
  • Playing an active role within pre-established food and labor cost controls
  • Working with the F&B and Marketing Managers to evaluate pricing strategy and make adjustments based on seasonal changes, ingredient cost and sales mix
  • Working with the Executive Chef and CDC to engineer menus for each restaurant effectively
  • Working with the Executive Chef and CDC to ensure timely delivery of content for menu production for each restaurant to the F&B and Marketing Managers
  • Managing all aspects of procurement and inventory management, this includes:
  • Maintaining operational control of purchasing, receiving, purveyor list, and inventory of all kitchen items (food, small wares, equipment and specialty items)
  • Ensuring all food items are received and stored in a safe manner
  • Implementing and maintaining a standard invoice tracking and filing system
  • Maintaining relationships with suppliers and ensuring complete transparency
  • Working with the CDCs to implement and maintain processes to reduce waste
  • Working with the CDCs to implement and maintain a standard inventory process, and send regular reports to the Senior Management
  • Conducting regular audits to ensure the accuracy of the inventory process and generating reports to update Senior Management
  • Managing all aspects of food production, this includes:
  • Developing new menu items with the CDCs that reflect the theme and market segments that each restaurant attracts
  • Testing and writing recipes in a standard form
  • Maintaining a standard process for menu and recipe changes in line with company guidelines
  • Ensuring approvals from all relevant parties are obtained prior to launch of new menu items
  • Ensuring the CDCs launch new menu items in a timely fashion with appropriate training for kitchen and service staff
  • Oversee CDCs to ensure recipe cards, production schedules, plating guides, photographs are current and posted
  • Oversee CDCs to ensure kitchen staff prepare menu items following recipes and yield guides, according to department standards
  • Ensuring kitchen equipment is properly maintained and functioning by executing a weekly preventative maintenance check program
  • Implement a cleaning schedule in all kitchens and storage areas, and ensure CDCs maintain and provide weekly reports
  • Ensuring kitchen staff meet all food safety standards concerning sanitation and personal hygiene
  • Ensuring employees have all required certifications and training
  • Managing all aspects of labour cost control, this includes:
  • Fostering and promoting a meaningful and cooperative working environment through constant training, development and performance management
  • Working with the CDCs to implement development opportunities and ensure succession planning
  • Ensuring the appropriate staffing levels at all restaurants
  • Reviewing calendars and forecasted sales volumes to make the necessary adjustments to staffing levels
  • Ensuring the CDCs are managing their staff efficiently by utilizing salaried staff where appropriate and otherwise optimizing their resources
  • Implementing training programs with the CDCs to improve process management with the view to streamline opening and closing duties
  • Implementing and maintaining processes to reduce prep time
  • Ensuring sufficient information on menu items, including ingredients, allergens and tasting notes, are current and provided to the GMs
  • Working with the CDCs and GMs to provide training and tastings for service staff to enhance the guest experience, ensure appropriate sales mix and increase sales of high profit margin menu items
  • Maintaining awareness of industry and competitive trends
  • Providing the necessary resources and ensuring CDCs engage kitchen staff in maintaining awareness of industry and competitive trends, as well as specialized information relevant to the theme of each restaurant
  • Independently running off premise events
  • Ensuring all interpersonal concerns are escalated appropriately per the ICONINK’s reporting process
  • Ensuring adherence to all established ICONINK’s policies
  • Acting as a representative for and maintaining the high standards and reputation of ICONINK’s at all times

Weekly Meetings

The Corporate Head Chef will attend weekly meetings with Senior Management, GMs and CDCs of the restaurants to communicate all issues/concerns. The Corporate Head Chef is expected to meet with the CDCs prior to each weekly meeting to complete and prepare the following for presentation:

  • Review issues/concerns from EC
  • Review of calendar
  • Review of forecasted sales volume
  • Staffing concerns
  • Labour cost – for previous month
  • COGs/CGS – for previous month
  • Upcoming menu changes
  • Corporate Head Chef to provide a detailed summary of the meeting to the Executive Chef the following day.

ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.


Required Skills

  • Completion of secondary school is required
  • Chefs Certificate, or equivalent credential, is required
  • 10 years of previous culinary experience in premium restaurants with progressive increase in responsibilities
  • 5 years of kitchen management and previous experience as an Executive Sous Chef
  • Passion for service excellence and a commitment to creating an exceptional employee experience.
  • International cuisine knowledge
  • Strong business acumen with a proven track record of cost control including food equipment, labor and wastage
  • Previous leadership experience in the culinary field and a continuous desire to lead and mentor a culinary team is required
  • Computer literate in Microsoft Windows applications required
  • Strong interpersonal and problem solving abilities
  • Experience with off premise catering
  • Ability to work well under pressure in a fast-paced environment
  • Must have valid work permit to work in Canada
Full time Line Cook

Uncle Bobs’ is a new Buffet style restaurant that offers relatable and affordable Canadian comfort food. The first location opened in 2015 located in Barrie. Uncle Bob’s is the open style kitchen serving Homestyle Canadian favorites and so much more in a fast paced family friendly environment.

We are looking for full time Line Cook in Brampton location – .227 Vodden Street East, Unit 1A, Brampton

If you are interested, please apply in person from 3:00 pm to 6:00 pm Monday to Sunday.

Uncle Bob’s is an equal opportunity employer and accommodations are available on request for candidates taking part in all aspects of the selection process.

We sincerely thank all candidates who have applied, however, only those selected for an interview will be contacted.