Canada's leading food and support services provider, certified as one of Canada's Most Admired Corporate Cultures 2025.
Mississauga, ON
Compass Group Canada is Canada’s leading foodservice and facilities management company. From offices, schools and universities, hospitals and senior living communities, sports and cultural venues, to remote mining camps and offshore drilling platforms, Compass Group Canada provides exceptional foodservice to millions of customers every day. Our clients also look to us to provide a consolidated range of support services in addition to our foodservices. With experts in place to deliver specialized services such as cleaning, building maintenance, reception and security service, the Compass Group Canada team has the skills clients need when outsourcing their non-core activities. As part of a global network of companies and with almost 40 years of experience in Canada, our innovation and experience mean we have the right offer for our customers all the time. For more information on Compass Group Canada visit our website at www.compass-canada.com.
On-site · Prince George
The Chef de Partie assists the Culinary Director with daily kitchen operations, including menu planning, inventory control, and staff supervision. They are responsible for maintaining high quality and safety standards while ensuring the kitchen meets profitability and client satisfaction goals.
On-site · Edmonton
Servers are responsible for taking food and beverage orders and delivering items to guests in premium areas while maintaining high service standards. They must also ensure the cleanliness of their assigned areas and coordinate effectively with back-of-house staff.
On-site · Toronto
The Corporate Server and Porter is responsible for daily operations including cleaning, food preparation, serving meals, and dishwashing. They also manage meeting room setups and event preparations for executive clients.
On-site · Edmonton
The Catering Server is responsible for setting up event spaces, delivering food and beverages, and maintaining high standards of cleanliness and food safety. They must ensure an excellent guest experience by providing courteous service and assisting with event breakdown and closeout tasks.
On-site · Edmonton
The Junior Sous Chef assists in managing culinary operations, including menu planning, inventory control, and food production. They are also responsible for supervising the culinary team, ensuring health and safety compliance, and maintaining high standards of quality and profitability.
On-site · Montréal
The Sous-Chef will assist the Culinary Director in managing daily kitchen operations, including menu development, inventory control, and budgeting. They are responsible for supervising the culinary team to ensure high standards of food quality, safety compliance, and operational productivity.
On-site · Montréal
The cook is responsible for preparing food products according to company standards and maintaining kitchen cleanliness and safety. They must also manage food storage, rotate stock, and communicate effectively with operational departments.
On-site · Mississauga
The housekeeper is responsible for maintaining a clean and orderly environment by performing light cleaning duties, including disinfecting surgical areas and common spaces. They must also manage waste removal, linen handling, and ensure safety protocols are followed at all times.
On-site · Toronto
The Corporate Concierge is responsible for delivering exceptional customer experiences and ensuring guest satisfaction within conference and dining areas. They will coordinate event logistics, manage client requests, and support the events team with administrative and operational tasks.
On-site · Prince George
You will be responsible for assembling, delivering, and serving food and beverages at scheduled functions while maintaining high standards of service. Additionally, you will ensure the cleanliness and safety of the catering facility and equipment before, during, and after events.
On-site · Toronto
Provide high-end, discreet service to executives and guests while managing room setups and event logistics. Maintain cleanliness and organization of pantries and service areas while ensuring all food safety and sanitation standards are met.
On-site · Winnipeg
The Chef De Partie is responsible for producing high-quality culinary plates and supervising kitchen staff to ensure operational efficiency. They also assist in menu planning, inventory management, and maintaining strict adherence to health and safety regulations.
On-site · Québec
The Sous Chef will assist the Culinary Director in managing daily kitchen operations, including menu planning, inventory control, and cost management. They are responsible for supervising the culinary team, ensuring high standards of food quality, and maintaining strict compliance with health and safety regulations.
On-site · Mississauga
The housekeeper is responsible for performing light cleaning and disinfecting duties to maintain a clean and orderly environment. This includes tasks such as cleaning surgical areas, managing waste, and ensuring safety protocols are followed.
On-site · Montréal
The Maitre d'hôtel will supervise and coordinate service staff to ensure high-quality guest experiences during events and banquets. They will also assist management with operational tasks, including human resources, inventory control, and maintaining service standards.
On-site · Nanaimo
The Sous Chef assists the Executive Chef in managing kitchen operations, including food production, inventory control, and staff supervision. They are responsible for maintaining high quality standards, ensuring health and safety compliance, and fostering positive client relationships.
On-site · Nanaimo
You will be responsible for taking food and beverage orders and efficiently delivering items to dining room guests. Additionally, you will ensure the dining room is properly set up and maintained according to sanitation standards.
On-site · Toronto
The server and bartender will provide food and beverage service during conferences while ensuring dietary accommodations are met. They are expected to work both independently and collaboratively within a team environment.
On-site · Québec
The cook is responsible for preparing, cooking, and portioning food according to established menus and quality standards. They must also ensure kitchen cleanliness, manage inventory, and collaborate with the culinary team to support event operations.
On-site · Québec
The kitchen aide will assist chefs with food preparation, mise en place, and the receiving of goods. They are also responsible for maintaining a clean, safe, and organized kitchen environment in compliance with hygiene standards.