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Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience: 2 years to less than 3 years

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
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
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Employment terms options

Early morning

Government programs

Recognized employer

Employment terms options

Evening
Shift

Employment terms options

Flexible hours
Morning
On call
Day
Weekend
Overtime required
Work Term: Permanent
Work Language: English
Hours: 30 hours per week

\n","lang","chef-de-cuisine","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49902831?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience: 2 years to less than 3 years TasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate 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 foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodLeading/instructing individualsEmployment terms optionsEarly morningGovernment programsRecognized employerEmployment terms optionsEveningShiftEmployment terms optionsFlexible hoursMorningOn callDayWeekendOvertime required Work Term: Permanent Work Language: English Hours: 30 hours per week",{"_293":304,"_295":305,"_297":259,"_242":306,"_299":307,"_301":308},"Chef - services de restauration","

Work Term: Permanent
Work Language: English
Hours: 30 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 3 mois à moins de 1 an

Tâches

Estimer la quantité et le coût des fournitures et des denrées alimentaires
Estimer les coûts de main-d'œuvre
Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
Analyser des coûts de fonctionnement et d'autres données
Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Créer de nouvelles recettes
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spéciales
Préparer et faire cuire des repas ou des aliments de spécialité
Commander des aliments et des fournitures de cuisine
Prendre les dispositions nécessaires pour l'achat et l'entretien du matériel
Consulter les clients au sujet des mariages, des banquets et des réceptions spéciales
Planifier et diriger les activités liées à la préparation et à la cuisson des aliments dans plusieurs restaurants
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Préparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentaires
Recruter et embaucher du personnel
Superviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniers
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions

Options de conditions d'emploi

Tôt le matin

Programmes du gouvernement

Employeur reconnu

Options de conditions d'emploi

Soir
Quart de travail

Expérience

2 ans à moins de 3 ans

Options de conditions d'emploi

Horaire flexible
Matin
Sur appel
Jour
Fin de semaine
Heures supplémentaires demandées

\n","chef-services-de-restauration","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49902831?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Hours: 30 heures par semaine Education: Experience: ÉtudesCertificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 3 mois à moins de 1 anTâchesEstimer la quantité et le coût des fournitures et des denrées alimentairesEstimer les coûts de main-d'œuvreTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireAnalyser des coûts de fonctionnement et d'autres donnéesExpliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisinesSuperviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisinesCréer de nouvelles recettesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'alimentsPréparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquetsSuperviser les cuisiniers et les employés des cuisinesPréparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spécialesPréparer et faire cuire des repas ou des aliments de spécialitéCommander des aliments et des fournitures de cuisinePrendre les dispositions nécessaires pour l'achat et l'entretien du matérielConsulter les clients au sujet des mariages, des banquets et des réceptions spécialesPlanifier et diriger les activités liées à la préparation et à la cuisson des aliments dans plusieurs restaurantsDresser des menus et s'assurer que la qualité des aliments est conforme aux normesPréparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentairesRecruter et embaucher du personnelSuperviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniersFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsDiriger des particuliers ou leur donner des instructionsOptions de conditions d'emploiTôt le matinProgrammes du gouvernementEmployeur reconnuOptions de conditions d'emploiSoirQuart de travailExpérience2 ans à moins de 3 ansOptions de conditions d'emploiHoraire flexibleMatinSur appelJourFin de semaineHeures supplémentaires demandées",{"_203":204,"_205":206,"_207":-5,"_208":310,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},"attributes",[313,324,333,341],{"_203":314,"_315":316,"_317":318,"_242":321},26,"type","category","label",{"_6":319,"_259":320},"Restaurant","Restauration",{"_6":322,"_259":323},"restaurant","restauration",{"_203":325,"_315":326,"_317":327,"_242":330},33,"experience",{"_6":328,"_259":329},"2 to 5 years","2 à 5 ans",{"_6":331,"_259":332},"2-to-5-years","2-a-5ans",{"_203":334,"_315":335,"_317":336,"_242":338},38,"schedule",{"_6":337,"_259":337},"Permanent",{"_6":339,"_259":340},"permanent-en","permanent",{"_203":342,"_315":335,"_317":343,"_242":346},41,{"_6":344,"_259":345},"Full time","Temps plein",{"_6":347,"_259":348},"full-time","temps-plein","created_at","2026-07-15T06:22:34.000000Z","published_at","2026-07-14 15:56:00","is_published","is_open","timeago","yesterday","content","attributesByType",{"_316":360,"_326":361,"_335":362},[313],[324],[333,341],{"_203":364,"_257":365,"_260":259,"_261":252,"_208":366,"_265":367,"_267":-5,"_268":252,"_269":270,"_271":272,"_273":274,"_275":368,"_277":368,"_278":252,"_165":252,"_279":280,"_281":282,"_283":284,"_285":286,"_287":270,"_288":270,"_289":252,"_290":369,"_201":382,"_311":384,"_349":350,"_351":397,"_353":286,"_354":286,"_355":356,"_357":370,"_358":398},247670,[6,259],{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_263":264,"_225":226,"_227":221,"_228":219},[],36.6,{"_6":370,"_259":376},{"_293":371,"_295":372,"_297":6,"_242":373,"_299":374,"_301":375},"Assistant manager, restaurant","

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
Experience: 2 years to less than 3 years

Tasks

Evaluate daily operations
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Conduct performance reviews
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service
Manage events

Employment terms options

Early morning

Government programs

Recognized employer

Employment terms options

Shift

Employment terms options

Flexible hours
Morning
On call
Day
Weekend
Overtime required
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week

\n","assistant-manager-restaurant","https://www.jobbank.gc.ca/jobsearch/jobposting/49902819?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience: 2 years to less than 3 years TasksEvaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffConduct performance reviewsEnsure health and safety regulations are followedNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationAddress customers' complaints or concernsProvide customer serviceManage eventsEmployment terms optionsEarly morningGovernment programsRecognized employerEmployment terms optionsShiftEmployment terms optionsFlexible hoursMorningOn callDayWeekendOvertime required Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week",{"_293":377,"_295":378,"_297":259,"_242":379,"_299":380,"_301":381},"Directeur adjoint/directrice adjointe de la restauration","

Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 3 mois à moins de 1 an

Tâches

Évaluer les opérations quotidiennes
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Recruter du personnel
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Effectuer des examens de rendement
Voir à ce que les règles de santé et de sécurité soient respectées
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle
Gérer des événements

Options de conditions d'emploi

Tôt le matin

Programmes du gouvernement

Employeur reconnu

Options de conditions d'emploi

Quart de travail

Expérience

2 ans à moins de 3 ans

Options de conditions d'emploi

Horaire flexible
Matin
Sur appel
Jour
Fin de semaine
Heures supplémentaires demandées
Hours: 30 à 40 heures par semaine

\n","directeur-adjointdirectrice-adjointe-de-la-restauration","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49902819?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Education: Experience: ÉtudesCertificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 3 mois à moins de 1 anTâchesÉvaluer les opérations quotidiennes Contrôler les recettes pour déterminer le coût de la main-d'œuvre Surveiller le rendement du personnel Planifier et organiser les opérations quotidiennesRecruter du personnelFixer les horaires de travail du personnelSuperviser le personnelFormer le personnelEffectuer des examens de rendementVoir à ce que les règles de santé et de sécurité soient respectéesDiscuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installationsPrendre part à l'élaboration et à la mise en oeuvre de plans de marketingRégler les plaintes des clients et répondre à leurs préoccupationsFournir le service à la clientèleGérer des événementsOptions de conditions d'emploiTôt le matinProgrammes du gouvernementEmployeur reconnuOptions de conditions d'emploiQuart de travailExpérience2 ans à moins de 3 ansOptions de conditions d'emploiHoraire flexibleMatinSur appelJourFin de semaineHeures supplémentaires demandées Hours: 30 à 40 heures par semaine",{"_203":204,"_205":206,"_207":-5,"_208":383,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},[385,388,391,394],{"_203":314,"_315":316,"_317":386,"_242":387},{"_6":319,"_259":320},{"_6":322,"_259":323},{"_203":325,"_315":326,"_317":389,"_242":390},{"_6":328,"_259":329},{"_6":331,"_259":332},{"_203":334,"_315":335,"_317":392,"_242":393},{"_6":337,"_259":337},{"_6":339,"_259":340},{"_203":342,"_315":335,"_317":395,"_242":396},{"_6":344,"_259":345},{"_6":347,"_259":348},"2026-07-14 15:51:00",{"_316":399,"_326":400,"_335":401},[385],[388],[391,394],"total",2,"categories",[406],{"_203":314,"_317":319},"cities",[215],"schedules",[411,412],{"_203":334,"_317":337},{"_203":342,"_317":344},"langSwitchUrl","https://carrieres.jobsmedia.ca/21853/little-beetle/emplois","actionData","errors"]

Open Positions (2)

Restaurant