Founded in Marseille in 1966 by Pierre Bellon, Sodexo is the leader in Food and Services, shaping better everyday experiences at every moment in life: work, heal, learn and play. The Group stands out for its independence, its founding family shareholding and its responsible business model. With its services, Sodexo meets all the challenges of everyday life with a dual goal: to improve the quality of life of our employees and those we serve, and contribute to the economic, social and environmental progress in the communities where we operate. For Sodexo, growth and social commitment go hand in hand. Our purpose is to create a better everyday for everyone to build a better life for all. Sodexo is included in the CAC Next 20, Bloomberg France 40, CAC SBT 1.5, FTSE 4 Good and DJSI indices. Sodexo Key figures: 24 billion euros Fiscal 2026 consolidated revenues 443,000 employees as at August 31, 2026 #1 France-based private employer worldwide 43 countries 80 million consumers served daily 8.3 billion euros in market capitalization (as at October 22, 2026)
On-site · Aurora
The Food Service Worker/Server assists in the setup and serving of food from counters and steamtables while maintaining clean and sanitized work stations. They support healthcare operations by ensuring a safe and welcoming environment for patients, staff, and visitors.
On-site · Saguenay
The Executive Chef oversees daily culinary operations, ensuring high standards of food quality, safety, and presentation while managing kitchen staff. They are responsible for menu planning, inventory control, cost management, and providing hands-on training to the team.
On-site · Saguenay
The Executive Chef oversees daily culinary operations, ensuring high food quality, safety standards, and operational efficiency. They are responsible for supervising kitchen staff, managing inventory and costs, and actively participating in large-volume meal production.
On-site · Wilcox
Support the Chef with daily food-service operations under the client contract, including the à la carte menu. Prepare, cook, and serve food while following Sodexo food safety, health and safety, policy, procedure, and marketing programs.
On-site · Lethbridge
The Environmental Service Attendant is responsible for cleaning and sanitizing patient rooms, common areas, and offices to ensure a safe and hygienic environment. Duties include mopping, vacuuming, waste removal, and the proper use of cleaning chemicals and mechanical equipment.
On-site · Montréal
The cook is responsible for preparing main dishes according to the established menu and participating in food service operations. Additionally, they must maintain clean work areas and equipment while ensuring strict adherence to food safety standards.
On-site · Montréal
The Sous-Chef will assist the Chef in managing daily kitchen operations, including menu preparation and meal supervision. They are responsible for ensuring food quality, maintaining safety standards, and managing kitchen budgets.
On-site · Montréal
The Chef Manager is responsible for overseeing daily kitchen operations, including menu planning, inventory control, and financial management of food costs. They will lead the team to ensure high-quality service and a welcoming environment for students on campus.
On-site · Québec
Prepare sandwiches and other food, wash dishes, serve customers, and process and balance cash transactions. Restock refrigerators and supplies, label takeaway meals, prepare lunch boxes, clean kitchen equipment and the salad bar, and store leftover food according to company standards.
On-site · Montréal
The Chef Manager is responsible for overseeing kitchen operations, managing food costs, and ensuring high-quality service for students on campus. They will lead the team, handle inventory and scheduling, and maintain strict health and safety standards.
On-site · London
The Environmental Services Attendant is responsible for cleaning and disinfecting patient rooms, clinical areas, and common spaces to maintain high standards of safety and infection control. They also handle waste, restock supplies, and respond to urgent cleaning requests while supporting a positive experience for patients and staff.
On-site · Québec
The assistant cook will support the sous-chef in meal preparation, salad bar maintenance, and general kitchen organization. They will also handle customer service duties, including operating the cash register and ensuring the cleanliness of work areas.
On-site · Sainte-Anne-de-Bellevue
The cook is responsible for preparing and presenting catering trays and internal delivery orders while supporting daily kitchen production. They will also assist with service during lunch hours and ensure compliance with food safety and quality standards.
On-site · Kirkland
The Sous-Chef will assist the Head Chef in managing daily kitchen operations, including menu planning and food preparation. They are responsible for ensuring high-quality meal presentation while maintaining strict food safety and hygiene standards.
On-site · Aurora
The Food Service Worker/Server assists in the setup and serving of food from counters and steamtables while maintaining clean and sanitized work stations. They support healthcare operations by ensuring a safe and welcoming environment for patients, staff, and visitors.
On-site · Boucherville
The cook is responsible for general food production, including cooking pastries, heating meals, and serving customers during breaks. They must also maintain fridge inventory and ensure all food safety and health and safety standards are met.
On-site · Montréal
The coordinator supports the planning, coordination, and implementation of meetings and conferences while serving as a liaison between clients and internal teams. Responsibilities include managing room bookings, documenting event details, and coordinating logistics to ensure seamless execution.
On-site · Montréal
The banquet team member is responsible for setting up and dismantling meeting and event spaces, including furniture and catering stations. They also provide professional service during events, maintain cleanliness, and ensure all health and safety standards are met.
On-site · Montréal
The Executive Chef will lead culinary operations, including menu planning, food production, and financial management for catering and cafeteria services. They are responsible for supervising kitchen teams, ensuring food safety compliance, and promoting sustainable culinary practices.
On-site · Sept-Îles
The successful candidate will manage kitchen operations, including menu planning, inventory control, and staff supervision. They are responsible for maintaining high standards of customer service and strict adherence to health and safety protocols.