Sodexo is a global leader in sustainable food and facilities management, enhancing quality of life while driving social and environmental progress across 45 countries.
Belleville, ON, Canada
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: 24.1 billion euros Fiscal 2025 consolidated revenues 426,000 employees as at August 31, 2025 #2 France-based private employer worldwide 43 countries 80 million consumers served daily 8.3 billion euros in market capitalization (as at October 22, 2025)
Sur place · Laval
The specialist will operate and maintain critical building systems, including industrial ammonia refrigeration, HVAC, and building automation systems in a laboratory environment. They are also responsible for general facility repairs, regulatory documentation, and participating in a 24/7 emergency on-call rotation.
Sur place · Montréal
The specialist will operate, maintain, and troubleshoot critical building systems including industrial ammonia refrigeration, HVAC, and building automation systems. They are also responsible for general facility repairs, regulatory documentation, and participating in a 24/7 emergency on-call rotation.
Sur place · Montréal
The specialist will operate, maintain, and troubleshoot critical building systems, including industrial ammonia refrigeration and HVAC units, while ensuring compliance with safety standards. They will also perform general facility repairs and manage building automation systems to maintain precise environmental conditions for laboratories.
Sur place · Québec
The housekeeper is responsible for cleaning common areas, restrooms, and other designated spaces to maintain high standards of hygiene. Duties include sweeping, mopping, vacuuming, emptying trash, and properly managing cleaning chemicals.
Sur place · Laval
The specialist will operate and maintain critical building systems, including industrial ammonia refrigeration, HVAC, and boilers, while ensuring laboratory environments meet strict regulatory standards. They are also responsible for performing general facility repairs, managing building automation systems, and participating in a 24/7 emergency on-call rotation.
Sur place · Sainte-Anne-de-Bellevue
The cook is responsible for preparing and cooking meals according to established recipes while maintaining high standards of food safety and hygiene. They also manage inventory, assist with catering services, and ensure the kitchen area remains clean and organized.
Sur place · Richmond
The cook will prepare meals following standardized recipes while managing food production, safety, and hygiene within established budgets. They are also responsible for menu planning, estimating quantities, and overseeing daily catering operations for the client.
Sur place · Saint-Bruno-de-Montarville
The general aide is responsible for preparing cafeteria areas before service and cleaning them afterward, including the maintenance of kitchen equipment. They must also assist with food preparation and perform other tasks as requested by the supervisor while adhering to safety standards.
Sur place · Vaudreuil-Dorion
The Sous-Chef will assist the head chef in daily kitchen operations, including menu preparation, meal production, and supervision of kitchen staff. They are responsible for maintaining high standards of food quality, safety, and hygiene while managing budgets and minimizing food waste.
Sur place · Kirkland
The Sous-Chef will assist the Head Chef in managing daily kitchen operations and supervising the preparation of high-quality meals. Responsibilities include menu planning, ensuring food safety compliance, and maintaining efficient kitchen production standards.
Sur place · 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 strict adherence to food safety and quality standards.
Sur place · Sainte-Anne-de-Bellevue
The cook will primarily manage catering trays for internal deliveries and provide support to the production cook. Additionally, the role involves assisting with service during lunch hours while adhering to food safety and security standards.
Sur place · Montréal
The Sous-Chef will prepare high-quality meals according to standardized recipes while managing budgets, food safety, and hygiene protocols. They will also participate in menu planning and supervise daily catering operations for a professional clientele.
Sur place · Montréal
The Sous-Chef will prepare high-quality meals following standardized recipes while managing food costs, waste, and kitchen hygiene. They will also oversee daily catering operations and assist in menu planning for a professional client environment.
Sur place · Baie-D'Urfé
The general aide is responsible for catering deliveries, coffee machine maintenance, and ensuring the kitchen area remains clean and organized. They must follow food safety standards and work collaboratively with the team to provide high-quality service.
Sur place · Québec
The Assistant Chef oversees daily culinary operations, ensuring high standards of food quality, presentation, and safety while supervising and training kitchen staff. They also assist the Executive Chef with menu planning, inventory management, and financial performance to ensure efficient kitchen operations.
Sur place · Gatineau
The cashier will take customer orders, prepare beverages, and assist in the production of menu items. Additionally, they are responsible for processing sales, maintaining equipment cleanliness, and adhering to food safety standards.
Sur place · Montréal
The dishwasher is responsible for cleaning dishes, glassware, and utensils while maintaining the cleanliness of the dishwashing area and equipment. They must also manage waste disposal and ensure all tasks are performed in compliance with health and safety standards.
Sur place · Montréal
The pastry chef is responsible for creating daily pastries and managing food production inventory. They must also standardize recipes and research new dessert concepts to ensure a high-quality dining experience.
Sur place · Montréal
The Third Cook is responsible for preparing ingredients, cooking simple dishes, and assisting senior cooks with meal production. They must also maintain kitchen cleanliness, ensure food safety standards are met, and manage inventory rotation.