Havergal College is an independent all-girls school in Toronto, dedicated to empowering students through a comprehensive education grounded in academic excellence and personal growth.
On-site · Burnaby
Supervise and coordinate kitchen staff to ensure high-quality food production, service standards, and sanitation compliance. Manage daily operations including scheduling, inventory tracking, payroll, and menu development.
On-site · Lethbridge
You will be responsible for the assembly, delivery, and service of food and beverages at catered events. Additionally, you will maintain food safety standards, clean event locations, and manage catering equipment.
On-site · Sudbury
The Chef Manager oversees the efficient operation of food services, including administration, staff scheduling, and production supervision. They are responsible for ensuring nutritional requirements are met, maintaining quality standards, and managing financial and inventory controls.
On-site · Calgary
You will be responsible for assembling, delivering, and serving food and beverages at scheduled catering functions. Additionally, you will maintain food safety standards, clean event locations, and manage catering equipment.
On-site · Lethbridge
The Sous Chef manages daily food operations, including menu planning, food preparation, and inventory control. They are also responsible for supervising staff, ensuring health and safety compliance, and maintaining budgetary controls.
On-site · Halifax
You will be responsible for assembling, delivering, and serving food and beverages at scheduled events while maintaining high standards of service. Additionally, you will ensure the cleanliness and safety of the catering facility and equipment throughout the event process.
On-site · Edmonton
The Catering Server is responsible for assembling, delivering, and serving food and beverages at scheduled functions while maintaining high standards of service. They must also ensure the cleanliness of the catering facility and event locations while adhering to all safety and sanitation policies.
On-site · Ottawa
The Sous Chef is responsible for supervising kitchen staff, ensuring high-quality food preparation, and maintaining safety and hygiene standards. They also manage administrative tasks such as inventory control, menu planning, and compliance with departmental policies.
On-site · Montréal
The cook is responsible for preparing food products, managing mise en place, and maintaining kitchen cleanliness according to safety standards. They must also assist the chef, manage inventory rotation, and communicate effectively with operational departments.
On-site · Saint-Lambert
The cook is responsible for preparing, cooking, and plating food items while maintaining high volume production standards. They must also ensure kitchen equipment is cleaned and food products are properly labeled, stored, and rotated according to safety policies.
On-site · Québec
The cook is responsible for preparing and serving daily meals for approximately 50 people while maintaining high standards of food quality. They must also ensure the kitchen and equipment are kept clean and organized in compliance with food safety regulations.
On-site · Toronto
You will be responsible for the end-to-end delivery, setup, and service of food and beverages at catered events. Additionally, you will maintain cleanliness, manage inventory, and ensure all safety and sanitation protocols are followed.
On-site · District of North Vancouver
The Chef De Partie is responsible for preparing high-quality food items and maintaining kitchen standards within the Compass Group Canada facilities. They will work collaboratively with the culinary team to ensure efficient food service operations.
On-site · Ottawa
You will be responsible for assembling, delivering, and serving food and beverages at scheduled events while maintaining high standards of service. Additionally, you will manage event setup, clean up, and ensure all food safety and sanitation policies are strictly followed.
On-site · Burnaby
The Executive Sous Chef oversees culinary production, menu development, and staff training while ensuring compliance with health, safety, and quality standards. They are responsible for managing operational systems, maintaining client relations, and coordinating equipment maintenance to ensure efficient kitchen performance.
On-site · Hamilton
The housekeeper is responsible for maintaining the cleanliness, safety, and order of school facilities and student residences. Duties include sanitizing common areas, classrooms, and bedrooms, as well as managing waste removal and cleaning supplies.
On-site · Calgary
The Sous Chef oversees daily foodservice operations, including production and service, while maintaining high standards of quality. They also provide leadership in the absence of the Executive Chef and ensure effective communication with management.