Toronto, On Senior material handler Jobs – 9 Openings This Week

Chef de Partie (Seasonal)
Credit Valley Golf and Country Club —Mississauga, ON
- $20.50–$21.50 an hour
- Temporary
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
Quick apply
Bar Manager
Kelseys Original Roadhouse —Maple, ON
- $45,000–$49,000 a year
- Weekends as needed
- Bar
- Inventory management
- Sanitation
- Paid time off
Quick apply
2d
COMMISSARY PRODUCTION MANAGER, SAVOURY PROGRAM
Forno Cultura —Toronto, ON
- $65,000–$80,000 a year
- Overtime
- Inventory control
- Culinary experience
- Sanitation
Quick apply
10d
Materials Supervisor
J Sterling Industries —Vaughan, ON
- $70,000–$80,000 a year
- Full-time
- Microsoft Outlook
- Inventory management
- Business development
Quick apply
Dining Room Supervisor (Westwood)
Spring Living Retirement Communities —Toronto, ON
- From $51,000 a year
- CPR Certification
- Sanitation
- Hotel
Cook
LEV Senior Living —Scarborough, ON
- From $22.42 an hour
- Immediate opening
- Teaching
7d
FT Food & Beverage General Helper-GCT
Great Canadian —Toronto, ON
- $19.95 an hour
- Weekends as needed
- Serving
- Bar
- Customer service
9d

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Chef de Partie (Seasonal)

Credit Valley Golf and Country Club
Mississauga, ON

Quick apply

Job details

Temporary | Seasonal | Full-time
$20.50–$21.50 an hour

Qualifications

Microsoft Word
Cost management
WHMIS Certification
Red Seal
Microsoft Excel
Microsoft Outlook
Food management
Food service staff training and mentoring
Food Handler Certification
Sanitation
Complaint handling
Cost control
HACCP
Meal preparation
Mentoring
Recruiting
Occupational Health and Safety (OHS) regulations
Purchasing
Training & development
Chef experience
Food safety
Guest issue resolution
Team motivation
Professional kitchen experience
Payroll processing
Team coordination

Full job description

About Us

Nestled in the heart of Mississauga along the banks of the Credit River, Credit Valley Golf and Country Club offers a four-season premier private club experience featuring a celebrated 18-hole golf course, world-class practice facility, and comprehensive clubhouse amenities including a Winter Golf Academy, full-service restaurant and event facilities, pool and health and wellness programming.

Job Summary
The Chef de Partie will maintain a hands-on approach when necessary and manage a wide range of administrative tasks, including payroll, weekly P&L reports, purchasing, purchase tracking, HACCP analysis, menu planning, costing, employee recruitment, training and development, and scheduling.

Job Duties and Responsibilities

Leadership and Collaboration:
Maintain a professional and positive approach with staff and members.
Provide mentorship to guide, motivate, and develop staff.
Act as a bridge between front and back of house operations.
Serve as the acting Executive Chef in the absence of the Executive Chef and Executive Sous Chef.
Operational Duties:
Take a hands-on approach when necessary, including cooking and preparation for various dining outlets.
Ensure familiarity with and contribute to all catering, banquet, and operational menus.
Collaborate with the Executive Chef on menu planning, updates, and special events.
Develop and maintain recipes, mise en place, and training materials.
Execute proper menu tastings and training sessions for new offerings.
Handle customer complaints and implement appropriate countermeasures.
Conduct and participate in regular communication and debriefing meetings with the kitchen and dining room teams.
Ensure compliance with Ontario laws, including the Alcohol & Gaming Commission, Health & Safety Act, WHMIS, Ontario Labour Act, and Human Rights Act.
Financial and Administrative Responsibilities:
Consistently meet financial targets for purchasing, inventory, food costs, and labour costs using departmental guidelines.
Perform administrative tasks such as scheduling, payroll management, ordering, and conducting employee developmental reviews.
Team Management:
Train kitchen staff on operations, safety, and sanitation practices.
Plan and coordinate day-to-day production, operations, and food delivery.
Foster a cohesive and efficient team environment, ensuring high levels of performance and morale.

Qualifications and Skills

Experience in a private club or similar environment is an asset.
Minimum of 5 years in a senior cook or sous chef role in a fast-paced à la carte setting.
Graduate of a hospitality program (preferred).
Completion of Red Seal Certification (preferred).
WHMIS Training (on-site).
Food Handler Certification (on-site).
Proven expertise in labour and food cost control parameters.
Strong menu development skills.
Proficient in computer applications, including Microsoft Word, Excel, and Outlook (experience with Jonas Club Software is an asset).

Work Environment

Primarily operates in a fast-paced kitchen environment with exposure to heat, noise, and kitchen equipment.
Requires extended periods of standing and physical activity.
Must adhere to strict sanitation and safety protocols at all times.
Collaboration with both kitchen and front-of-house teams is essential.

Job Details

Start Date: Immediately – Nov 15

Hours: Full-time, Seasonal, 40h/week.

Salary: $20.50 - 21.50/hour + gratuities

Location: Credit Valley Golf and Country Club – 2500 Old Carriage Rd, Mississauga.

We thank everyone for their expression of interest and only those selected for interviews will be contacted.

Credit Valley Golf and Country Club is strongly committed to diversity within its community and welcomes applications from racialized persons / persons of colour, women, Indigenous people, persons with disabilities, those within the 2SLGBTQI+ community, and others who may contribute to further diversification of ideas. In accordance with the AODA Act, accommodation will be provided throughout the recruitment process to applicants with disabilities or who require assistance.

Job Types: Full-time, Seasonal

Pay: $20.50-$21.50 per hour

Benefits:

Discounted or free food
On-site parking

Work Location: In person

Quick apply

Refine Your Search

senior material handler jobs in toronto, on

Chef de Partie (Seasonal)

Bar Manager

COMMISSARY PRODUCTION MANAGER, SAVOURY PROGRAM

Materials Supervisor

Dining Room Supervisor (Westwood)

Cook

FT Food & Beverage General Helper-GCT

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