Toronto, On Cafeteria cook & service team Jobs – 10 Openings This Week

Second Cook
Dexterra Group —Markham, ON
- $20–$21 an hour
- Full-time
- Serving
- Customer service
- Cooking
Quick apply
Part-Time Cook, Davenport ( DAV1343-Repost)
YWCA Toronto —Toronto, ON
- $38,207 a year
- Part-time
- Cooking
- High school diploma or GED
- Designated paid holidays
- Disability insurance
1d
Second Cook
Four Points & Element Toronto Airport —Mississauga, ON
- $26.14–$29.04 an hour
- Part-time
- Hotel
- High school diploma or GED
- Restaurant
Quick apply
Catering Sous Chef
Dexterra Group —Mississauga, ON
- $25–$28 an hour
- Full-time
- English
- Communication skills
Quick apply
Seasonal Cook
Royal Canadian Yacht Club —Toronto, ON
- $22.00–$25.26 an hour
- Weekends as needed
- Cooking
- Communication skills
Quick apply
Production Assistant (Grill Cook)
Toronto Metropolitan University —Toronto, ON
- $40,000–$45,000 a year
- Seasonal
- Basic math
- High school diploma or GED
Quick apply
GENERAL CAFETERIA HELP-AIDE GENERALE CAFETERIA
Compass Group Canada Ltd —Mississauga, ON
- High school diploma or GED
- Kitchen experience
Quick apply
6d
Steward Part-time Pantages Downtown Toronto
Silver Hotel Group —Toronto, ON
- $20.27 an hour
- Part-time
- No experience needed
- Hotel
- Wellness program
Quick apply
5d
Executive Sous Chef
Marriott International, Inc —Markham, ON
- $82,000–$106,000 a year
- Full-time
- Hotel
- High school diploma or GED
- Associate's degree
Kitchen Cook Helper
Sodexo Canada Ltd —Toronto, ON
- $20 an hour
- Part-time
- Cooking
- Restaurant experience
Quick apply

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Second Cook
Dexterra Group —Markham, ON
You have at least FoodSafe Level I. SafeCheck advanced food safety certification or HACCP certification is an asset. Needed to deliver exceptional service.
$20–$21 an hour
Quick apply
Part-Time Cook, Davenport ( DAV1343-Repost)
YWCA Toronto —Toronto, ON
Experience in cooking culturally diverse meals in a large residential setting; Under the direction of the food services co-ordinator assists in the planning and…
$38,207 a year
1d

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Second Cook
Dexterra Group —Markham, ON
You have at least FoodSafe Level I. SafeCheck advanced food safety certification or HACCP certification is an asset. Needed to deliver exceptional service.
$20–$21 an hour
Quick apply
Executive Sous Chef
Marriott International, Inc —Markham, ON
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and…
$82,000–$106,000 a year

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Second Cook

Dexterra Group -
Markham, ON

Quick apply

Job details

Full-time
$20–$21 an hour

Qualifications

Serving
HACCP Certification
Customer service
Cooking
Food Safety Certification
Leadership
Restaurant experience
Hotel experience

Full job description

Company Description

WHO ARE WE?
We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

Essential Duties and Responsibilities:
Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the
preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates
in cost controlling measures, and serves customers ensuring the highest quality of food and service standards.

Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per

recipe standards for items such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts

Utilize various preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
Adhere to all required safety regulations and procedures while preparing food including:

o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives,
ovens, cleaning materials)
o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves)
o Monitoring equipment and notifying appropriate parties of malfunctioning or in need of repair
equipment
o Complying with FoodSafe and/or ServeSafe standards including the recording of all time
temperature sensitive food items
o Following all Health and Safety and sanitation policies and procedures as set by applicable
legislation and company policies

Acting in an advisory capacity to the Sous Chef/Chef Manager, make suggestions for menu planning and

costing that takes into consideration dish popularity, cost to produce, and seasonal trends

Assist with leading a team by delegating tasks, coaching, and ensuring best practices are followed, while

providing additional support where necessary

Ensure high levels of product quality and customer satisfaction while contributing to a work environment

conducive to learning and team and organizational success

Assist in controlling costs of the location by taking measures such as:

o Adequately maintaining the levels of inventory
o Complying with maintenance of food rotation in storage in order to minimize spoilage and waste
(First in, First out)
o Adhering to portioning of food items standards to ensure recipe yield meets quantity and budget
expectations
o Suggesting dishes that take advantage of seasonal availability
o Examine work stations to organize them in a way that ensures maximum productivity and
efficiency

Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process

in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related
equipment

Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana

Hospitality

Maintains speed of service standards

Created: January 2010
Updated: September 2018

Listens to customers (internal and external) and responds professionally to all questions and concerns,

directing concerns to further levels of management as needed

Other duties as assigned

Education and/or Work Experience Requirements:

Completion of post secondary culinary training
2 years of experience creating dishes and serving customers in a high volume restaurant, cafeteria, or café

setting

ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations

pertaining to the food preparation/service industry

Experience leading high performance teams with a track record of producing results while motivating

team members an asset

Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations
Demonstrated commitment to delivering exceptional customer service in a timely manner
Consultative skills for communicating continuous improvement opportunities tactfully
Responsible, self-motivated, and hard working with a solid work ethic,willing to take the extra step

needed to deliver exceptional service

Work accurately and in an efficient manner while managing multiple tasks and priorities
Highly organized with a strong focus and commitment to quality
Ability to work in a team based environment with high levels of cooperation, willing to support other

team members in their roles
Physical Requirements:

Reach and lift between 0-10 pounds from floor to shoulder height
Frequent standing and walking required
Grip and hold utensils
Able to work in hot or cold temperatures

Career Progression Possibilities:

Sous Chef
Supervisor
Catering

Qualifications

WHO ARE WE LOOKING FOR?

You have a minimum five 5 years' cooking experience in a similar or hotel/institutional environment preferred
You have at least FoodSafe Level I. SafeCheck advanced food safety certification or HACCP certification is an asset
You are able to obtain a mark of 80% or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)

Additional Information

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

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Refine Your Search

cafeteria cook & service team jobs in toronto, on

Second Cook

Part-Time Cook, Davenport ( DAV1343-Repost)

Second Cook

Catering Sous Chef

Seasonal Cook

Production Assistant (Grill Cook)

GENERAL CAFETERIA HELP-AIDE GENERALE CAFETERIA

Steward Part-time Pantages Downtown Toronto

Executive Sous Chef

Kitchen Cook Helper

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