edmundston nb restaurant Jobs – 5 Openings This Week

Executive Chef
Lecours —New Brunswick
- $100,000–$115,000 a year
- Full-time
- Leadership
- Restaurant
- Communication skills
- Dental care
- Paid time off
Quick apply
chef
Maple Leaf Queen's Buffet —Edmundston, NB
- $30.50 an hour
- Full-time
- English
- High school diploma or GED
- Restaurant
- Flexible schedule
cook
Maple Leaf Queen's Buffet —Edmundston, NB
- $17.50 an hour
- Full-time
- English
- High school diploma or GED
- Time management
- Flexible schedule
Cuisinier - Chef de partie
LE CAFÉ DES ARTISTES —Edmundston, NB
Quick apply

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Executive Chef
Lecours —New Brunswick
A key focus will be driving continuous improvement in guest satisfaction, employee engagement, and financial performance, while maintaining the highest…
$100,000–$115,000 a year
Quick apply
chef
Maple Leaf Queen's Buffet —Edmundston, NB
Secondary (high) school graduation certificate. Prepare and cook complete meals and specialty foods for events such as banquets.
$30.50 an hour

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Kitchen Staff
Boston Pizza Lindsay —Lindsay, ON
From time to time the cook may be required to assist in the training and development of new employees. The organization and cleanliness of the Heart of House…
$18–$20 an hour
Quick apply
Line Cook
The Brock House Kitchen + Bar —Whitby, ON
Unfortunately at this time we are only hiring experienced line cooks with at least 5 years experience in a similar restaurant environment.
From $18 an hour
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Executive Chef

Lecours
New Brunswick

Quick apply

Job details

Permanent | Full-time
$100,000–$115,000 a year

Qualifications

Leadership
Communication skills

Full job description

About the role:

This role combines hands‑on culinary expertise with strong leadership, to support kitchen tasks while guiding and developing the team. You will oversee every food preparation area—including banquets, room service, restaurant—as well as all supporting functions such as purchasing. A key focus will be driving continuous improvement in guest satisfaction, employee engagement, and financial performance, while maintaining the highest standards of sanitation, safety, and regulatory compliance. This is an opportunity to champion excellence, inspire your team, and deliver a consistently outstanding culinary experience.

Key Responsibilities:

Leads kitchen management team.
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Job Types: Full-time, Permanent

Pay: $100,000.00-$115,000.00 per year

Benefits:

Dental care
Extended health care
Paid time off
RRSP match

Work Location: In person

Quick apply

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Cuisinier - Chef de partie

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