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Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 hours per week
Education:
Expérience:

Education

Secondary (high) school graduation certificate

Work setting

Restaurant
Urban area

Tasks

Maintain records of food costs, consumption, sales and inventory
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
Train staff in preparation, cooking and handling of food
Manage kitchen operations
Inspect kitchens and food service areas
Clean kitchen and work areas
Prepare and cook complete meals or individual dishes and foods

Supervision

3-4 people
Cook (general)

Cuisine specialties

East Indian

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, kneeling
Repetitive tasks

Personal suitability

Dependability
Flexibility
Initiative
Organized
Reliability
Team player
Client focus
Judgement

Employment terms options

Early morning

Experience

7 months to less than 1 year

Employment terms options

Evening
Shift
Morning
Night
Day
Weekend
Overtime available

Other benefits

Other benefits

\n","lang","chef","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/49936929?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 hours per week Education: Expérience: EducationSecondary (high) school graduation certificateWork settingRestaurantUrban areaTasksMaintain 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 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 intolerancesTrain staff in preparation, cooking and handling of foodManage kitchen operationsInspect kitchens and food service areasClean kitchen and work areasPrepare and cook complete meals or individual dishes and foodsSupervision3-4 peopleCook (general)Cuisine specialtiesEast IndianWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingRepetitive tasksPersonal suitabilityDependabilityFlexibilityInitiativeOrganizedReliabilityTeam playerClient focusJudgementEmployment terms optionsEarly morningExperience7 months to less than 1 yearEmployment terms optionsEveningShiftMorningNightDayWeekendOvertime availableOther benefitsOther benefits",{"_293":304,"_295":305,"_297":259,"_242":306,"_299":307,"_301":308},"Chef - services de restauration","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 heures par semaine
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: 7 mois à moins d'un an

Milieu de travail

Restaurant
Milieu urbain

Tâches

Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
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
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Gérer les activités de la cuisine
Inspecter les cuisines et les aires de services
Nettoyer la cuisine et les espaces de travail
Préparer et faire cuire des plats ou des repas complets

Fonctions et activités des superviseurs

3 à 4 personnes
Cuisinier/cuisinière (général)

Genre de cuisine

Indienne de l'Est

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Manipuler des charges lourdes
Physiquement exigeant
Souci du détail
Assis, debout et marcher
Debout pour une longue période
Plier, s'accroupir, s'agenouiller
Tâches répétitives

Qualités personnelles

Sens des responsabilités
Flexibilité
Esprit d'initiative
Sens de l'organisation
Fiable
Esprit d'équipe
Attitude axée sur le client
Jugement

Options de conditions d'emploi

Tôt le matin

Options de conditions d'emploi

Soir
Quart de travail
Matin
Nuit
Jour
Fin de semaine
Heures supplémentaires disponibles

Autres avantages

Autres avantages

\n","chef-services-de-restauration","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49936929?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 heures par semaine Education: Diplôme d'études secondaires ou l'équivalent Expérience: 7 mois à moins d'un an Milieu de travailRestaurantMilieu urbainTâchesTenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaireExpliquer 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 alimentairesFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsGérer les activités de la cuisineInspecter les cuisines et les aires de servicesNettoyer la cuisine et les espaces de travailPréparer et faire cuire des plats ou des repas completsFonctions et activités des superviseurs3 à 4 personnesCuisinier/cuisinière (général)Genre de cuisineIndienne de l'EstConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésManipuler des charges lourdesPhysiquement exigeantSouci du détailAssis, debout et marcherDebout pour une longue périodePlier, s'accroupir, s'agenouillerTâches répétitivesQualités personnellesSens des responsabilitésFlexibilitéEsprit d'initiativeSens de l'organisationFiableEsprit d'équipeAttitude axée sur le clientJugementOptions de conditions d'emploiTôt le matinOptions de conditions d'emploiSoirQuart de travailMatinNuitJourFin de semaineHeures supplémentaires disponiblesAutres avantagesAutres avantages",{"_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],{"_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":329},38,"schedule",{"_6":328,"_259":328},"Permanent",{"_6":330,"_259":331},"permanent-en","permanent","created_at","2026-07-21T09:00:42.000000Z","published_at","2026-07-20 10:09:00","is_published","is_open","timeago","yesterday","content","attributesByType",{"_316":343,"_326":344},[313],[324],{"_203":346,"_257":347,"_260":259,"_261":252,"_208":348,"_265":349,"_267":-5,"_268":252,"_269":270,"_271":350,"_273":274,"_275":351,"_277":351,"_278":252,"_165":252,"_279":280,"_281":282,"_283":284,"_285":286,"_287":270,"_288":270,"_289":252,"_290":352,"_201":365,"_311":367,"_332":374,"_334":375,"_336":286,"_337":286,"_338":376,"_340":353,"_341":377},247390,[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},[],"2026-07-19T00:00:00.000000Z",37.1,{"_6":353,"_259":359},{"_293":354,"_295":355,"_297":6,"_242":356,"_299":357,"_301":358},"Restaurant manager","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week
Education:
Expérience:

Education

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

Work setting

Urban area

Budgetary responsibility

0 - $100,000

Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
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

Supervision

3-4 people

Transportation/travel information

Public transportation is available

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Repetitive tasks
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods

Personal suitability

Accurate
Client focus
Dependability
Efficient interpersonal skills
Flexibility
Organized
Reliability
Team player
Ability to multitask

Employment terms options

Evening

Experience

1 year to less than 2 years

Employment terms options

Day
Weekend

Other benefits

Other benefits

\n","restaurant-manager","https://www.jobbank.gc.ca/jobsearch/jobposting/49894996?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 40 hours per week Education: Expérience: EducationCollege, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 yearWork settingUrban areaBudgetary responsibility0 - $100,000TasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesEvaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operationsRecruit staffSet staff work schedulesSupervise staffTrain staffBalance cash and complete balance sheets, cash reports and related formsConduct performance reviewsCost products and servicesOrganize and maintain inventoryEnsure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesParticipate in marketing plans and implementationAddress customers' complaints or concernsProvide customer serviceManage eventsSupervision3-4 peopleTransportation/travel informationPublic transportation is availableWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesRepetitive tasksHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityAccurateClient focusDependabilityEfficient interpersonal skillsFlexibilityOrganizedReliabilityTeam playerAbility to multitaskEmployment terms optionsEveningExperience1 year to less than 2 yearsEmployment terms optionsDayWeekendOther benefitsOther benefits",{"_293":360,"_295":361,"_297":259,"_242":362,"_299":363,"_301":364},"Directeur/directrice de restaurant","

Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 à 40 heures par semaine
Education: 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
Expérience: 1 an à moins de 2 ans

Milieu de travail

Milieu urbain

Budget géré

0 - 100 000 $

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
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
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
Établir le coût des produits et des services
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Traiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produits
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

Fonctions et activités des superviseurs

3 à 4 personnes

Information de transport et de voyage

Transport public disponible

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Tâches répétitives
Manipuler des charges lourdes
Physiquement exigeant
Souci du détail
Assis, debout et marcher
Debout pour une longue période

Qualités personnelles

Précis
Attitude axée sur le client
Sens des responsabilités
Relations interpersonnelles efficaces
Flexibilité
Sens de l'organisation
Fiable
Esprit d'équipe
Capacité d'effectuer plusieurs tâches simultanément

Options de conditions d'emploi

Soir

Options de conditions d'emploi

Jour
Fin de semaine

Autres avantages

Autres avantages

\n","directeurdirectrice-de-restaurant","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/49894996?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 30 à 40 heures par semaine Education: 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 Expérience: 1 an à moins de 2 ans Milieu de travailMilieu urbainBudget géré0 - 100 000 $TâchesAnalyser le budget pour augmenter et maintenir les bénéfices du restaurantÉlaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyageÉvaluer les opérations quotidiennes Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant 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 personnelFaire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificativesEffectuer des examens de rendementÉtablir le coût des produits et des servicesOrganiser et tenir un inventaire à jourVoir à ce que les règles de santé et de sécurité soient respectéesTraiter avec les fournisseurs des dispositions relatives à la fourniture de produits alimentaires et autres produitsDiscuter 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 événementsFonctions et activités des superviseurs3 à 4 personnesInformation de transport et de voyageTransport public disponibleConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésTâches répétitivesManipuler des charges lourdesPhysiquement exigeantSouci du détailAssis, debout et marcherDebout pour une longue périodeQualités personnellesPrécisAttitude axée sur le clientSens des responsabilitésRelations interpersonnelles efficacesFlexibilitéSens de l'organisationFiableEsprit d'équipeCapacité d'effectuer plusieurs tâches simultanémentOptions de conditions d'emploiSoirOptions de conditions d'emploiJourFin de semaineAutres avantagesAutres avantages",{"_203":204,"_205":206,"_207":-5,"_208":366,"_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},[368,371],{"_203":314,"_315":316,"_317":369,"_242":370},{"_6":319,"_259":320},{"_6":322,"_259":323},{"_203":325,"_315":326,"_317":372,"_242":373},{"_6":328,"_259":328},{"_6":330,"_259":331},"2026-07-14T09:00:40.000000Z","2026-07-13 12:15:00","1 week ago",{"_316":378,"_326":379},[368],[371],"total",2,"categories",[384],{"_203":314,"_317":319},"cities",[215],"schedules",[389],{"_203":325,"_317":328},"langSwitchUrl","https://carrieres.jobsmedia.ca/23066/karara-the-indian-takeout/emplois","actionData","errors"]

Open Positions (2)

Restaurant