Food & hospitality jobs in Canada

Explore food & hospitality jobs in Canada. Choose a role or place to find work that fits.

Counted Oct 4, 2026

Hiring at a glance

View jobs

Open jobs: 9,069
Employers: 1,155

Advertised starting pay

Average starting payCAD / hour: $19.85Across 659 listings
Average starting payCAD / year: $57,591Across 98 listings
Average starting payUSD / hour: $18.03Across 81 listings

Employer-advertised starting pay, not employee salaries. Currencies and pay periods stay separate.

Where work happens

Remote: <1%3 listings
Hybrid: <1%39 listings
On-site: >99%9,025 listings

Not specified: <1% (2 listings)

Employers hiring include Starbucks Coffee Company (1,053), Chartwell (290), Earls Kitchen + Bar (259).

Sources & calculation notes

These figures describe the listings on this role page at the date shown, not the whole job market. Listings can change.

Employer-listed minimums from at least 10 listings per currency and pay period. These are advertised starting amounts, not employee salaries. Jobs without a minimum and unusual amounts are excluded.

Hybrid and on-site classifications may be inferred from descriptions. Check the original ad. How we count

Food & hospitality jobs in Canada

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Added 31 mins ago
CB
assistant manager - food services
Canopy By Hilton Toronto Yorkville
Toronto, ON
- Full-time
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Added 46 mins ago
CC
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- Full-time
…creating innovative menus, and ensuring the highest standards of food quality and presentation. Your leadership, passion for gastronomy, and dedication to excellence will be instrumental in…
Added 46 mins ago
CC
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Picture Butte, AB
- Full-time
…creating innovative menus, and ensuring the highest standards of food quality and presentation. Your leadership, passion for gastronomy, and dedication to excellence will be instrumental in…
Added 46 mins ago
MJ
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Toronto, ON · Scarborough, ON
- Full-time
Determine the size of food portions and costs
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Camrose, AB
- Full-time
Supervise and co-ordinate activities of staff who prepare and portion food
Added 46 mins ago
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food counter attendant
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- Full-time
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Mississauga, ON
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This role is ideal for a hospitality leader ready to grow - someone who takes pride in service standards, team development, and operati
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- Full-time
Do you love to cook? Are you passionate about food? As a Cook on our team, you'll help bring recipes to life while being able to flex your creativity! Surrounded by fresh ingredients and…
Added 1 hour ago
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food service supervisor
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- Full-time
Supervise and co-ordinate activities of staff who prepare and portion food
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food counter attendant
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- Full-time
Added 1 hour ago
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- Full-time
Prepare and serve specialty food at customers' tables
Added 1 hour ago
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food and beverage server
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- Full-time
Prepare and serve specialty food at customers' tables
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Victoria, BC
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Food counter attendant
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St. Paul, AB
- Full-time
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McDonald's
Fernie, BC
- Full-time
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Calgary, AB
- Full-time
Under the direction of the Director of Food and Beverage, the Supervisor is responsible for all departmental operations during a pr
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Surrey, BC
- Full-time
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Calgary, AB
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Calgary, AB
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Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Added 3 hours ago
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pastry cook
Wild Blue Restaurant + Bar
Whistler, BC
- Full-time
Maintain inventory and records of food, supplies and equipment
Added 3 hours ago
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chef de partie
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Abrielle

Sous Chef

Toronto, ON, Canada

$65,000-75,000 · Full-time

Apply About employer

Applications open in a new tab.

Job details

Pay: $65,000-75,000
Job type: Full-time
Apply by: Nov 1, 2026
Experience: 3+ years of kitchen leadership experience (Sous Chef or Junior Sous Chef) in a high-volume, fine or upscale casual dining environment.
Posting language: English
Posted: Oct 2, 2026

Original job description

Sous Chef Job Description

About Us

Abrielle is a Mediterranean restaurant in the heart of downtown Toronto, inside the Sutton Place Hotel on King West. We serve a wide mix of guests: hotel guests, people who live in the neighbourhood's condos, theatre-goers before a show, Jays fans before and after the game, and locals who just want a great meal. Our food is bright and seasonal, with a focus on simplicity and is built for sharing. We serve breakfast, dinner, room service and events. We hold a high standard in the kitchen and on the floor, but we keep things relaxed and approachable. We want guests to feel welcome whether they're in for a quick bite or a long dinner.

What We’re Looking For?

The ideal candidate is a hands-on kitchen leader who runs a tight line, holds standards when it’s busy, and makes the Executive Chef’s vision show up on every plate and in every service. They bring strong culinary fundamentals alongside the organization to run prep, ordering, scheduling and food safety day to day. They will lead the kitchen across breakfast, dinner, room service and events, and run the kitchen in the Executive Chef’s absence.

Reports to the Executive Chef.

Service + Kitchen Leadership

Run the pass and lead the line during service, ensuring every dish leaves the kitchen to spec - flavour, temperature, portioning and presentation

Lead the kitchen in the Executive Chef’s absence, including opening and closing shifts

Coach, train and develop cooks across all stations; set the tone for a calm, focused and respectful kitchen culture

Run pre-shift meetings with the BOH and FOH team; communicate 86s, features, allergies and VIPs

Hold the team accountable to recipes, plating guides, station setups and Abrielle standards

Support hiring, onboarding, scheduling and training of hourly BOH staff

Food Program

Execute Mediterranean menus with consistency across all services

Contribute ideas for features, specials and seasonal menu flips; test and document new dishes with the Executive Chef

Maintain and update recipes, plating guides and prep lists so every dish can be executed by any trained cook

Operations + Cost Control

Build and manage daily prep lists and par levels to minimize waste and avoid running out during service

Place orders, receive deliveries, and check product quality, weights and pricing against invoices

Conduct monthly inventory counts and support the Executive Chef in hitting a food cost targets

Build BOH schedules within budgeted labour

Track and reduce waste through proper rotation, labelling, utilization and portion control

Enforce health + safety, food safety and sanitation standards; keep the kitchen inspection-ready at all times

Monitor equipment upkeep and cleanliness; flag maintenance issues to the Executive Chef

Understand and adhere to all kitchen operational policies + procedures, standards and Abrielle training and culture programs

Will implement existing cleaning regiments and schedules and lead the team daily through best practice

Qualifications

3+ years of kitchen leadership experience (Sous Chef or Junior Sous Chef) in a high-volume, fine or upscale casual dining environment. Hotel experience is considered an asset.

Strong culinary fundamentals; seafood and Mediterranean cooking experience is a strong asset

Proven ability to run a line and the pass during high-volume service

Experience with ordering, inventory, scheduling and food costing

Food Handler Certification required

Calm, organized and able to lead under pressure (available evenings/weekends/holidays)

Excellent interpersonal, organizational and communication skills, both verbal & written

Compensation

$65,000-75,000

Gratuities

Benefits: after completion of probationary period

Hotel and Dining Perks

Apply About employer

More about this job

Responsibilities

Lead kitchen operations across breakfast, dinner, room service, and events, maintaining food quality and service standards while running the kitchen in the Executive Chef’s absence. Manage staff development, menu execution, ordering, inventory, scheduling, food costs, and kitchen safety and sanitation.

Requirements

Requires at least three years of kitchen leadership experience as a Sous Chef or Junior Sous Chef in a high-volume fine-dining or upscale casual environment; hotel experience is an asset. Candidates need strong culinary fundamentals, proven ability to lead a busy line and pass, experience with kitchen operations and food costing, a Food Handler Certification, and availability for evenings, weekends, and holidays.

Skills

Kitchen Leadership
Line and Pass Management
Mediterranean Cooking
Seafood Preparation
Menu Development
Recipe Development
Food Preparation
Ordering
Inventory Management
Scheduling
Food Costing
Waste Reduction
Food Safety
Sanitation
Staff Training and Development
Communication

Benefits

Gratuities
Hotel Perks
Dining Perks

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Junior Sous Chef
Mediterranean Cuisine
Seafood
High-Volume Service
Fine Dining
Upscale Casual Dining
Hotel Experience
Kitchen Leadership
Line Management
Pass Management
Menu Development
Seasonal Menus
Recipe Documentation
Prep Lists
Par Levels
Ordering
Delivery Receiving
Inventory Counts
Food Cost Control
Labour Budgeting
Waste Reduction
Portion Control
Food Handler Certification
Food Safety
Sanitation
Health and Safety
Staff Scheduling
Staff Training
Kitchen Operations

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