It all starts with the everyday
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 billion euros Fiscal 2026 consolidated revenues 443,000 employees as at August 31, 2026 #1 France-based private employer worldwide 43 countries 80 million consumers served daily 8.3 billion euros in market capitalization (as at October 22, 2026)
Sur place · Saguenay
The Executive Chef oversees daily culinary operations, ensuring high food quality, safety standards, and operational efficiency. They are responsible for supervising kitchen staff, managing inventory and costs, and actively participating in large-volume meal production.
Sur place · Québec
Coordinate purchasing and supplies, inspect the building regularly, and perform general maintenance and repairs across areas such as plumbing, carpentry, painting, electrical work, and mechanical equipment. Support and coordinate maintenance staff, manage parts and inventory, and follow safety procedures while assisting with events and other site needs.
Sur place · Montréal
The cook is responsible for preparing main dishes according to the established menu and participating in food service operations. Additionally, they must maintain clean work areas and equipment while ensuring strict adherence to food safety standards.
Sur place · Montréal
The candidate will assist in cafeteria food service, take customer orders, and help cooks with menu preparation. Additionally, they are responsible for cleaning equipment and designated areas while maintaining food safety and health standards.
Sur place · Montréal
The Sous-Chef will assist the Chef in managing daily kitchen operations, including menu preparation and meal supervision. They are responsible for ensuring food quality, maintaining safety standards, and managing kitchen budgets.
Sur place · Saint-Bruno-de-Montarville
The general aide is responsible for preparing and cleaning the cafeteria area before and after service. They also perform daily cleaning of kitchen equipment and assist with food preparation tasks as directed by the supervisor.
Sur place · Québec
Prepare sandwiches and other food, wash dishes, serve customers, and process and balance cash transactions. Restock refrigerators and supplies, label takeaway meals, prepare lunch boxes, clean kitchen equipment and the salad bar, and store leftover food according to company standards.
Sur place · Montréal
The Chef Manager is responsible for overseeing kitchen operations, managing food costs, and ensuring high-quality service for students on campus. They will lead the team, handle inventory and scheduling, and maintain strict health and safety standards.
Sur place · Québec
The role involves assisting in kitchen operations, including food preparation, dishwashing, and cleaning equipment. Additionally, the candidate is responsible for managing cash transactions, serving customers, and maintaining inventory levels in the cafeteria.
Sur place · Saint-Bruno-de-Montarville
The dishwasher is responsible for cleaning dishes, glassware, and utensils while maintaining the cleanliness of the dish 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 general aide is responsible for preparing sandwiches and snacks while following the chef's instructions and maintaining food safety standards. They must also ensure the kitchen area remains clean and manage food inventory efficiently.
Sur place · Kirkland
The housekeeper is responsible for cleaning offices, common areas, and restrooms, including dusting, vacuuming, and waste removal. They must also manage cleaning supplies and ensure all tasks are performed according to safety and health standards.
Sur place · Québec
The assistant cook will support the sous-chef in meal preparation, salad bar maintenance, and general kitchen organization. They will also handle customer service duties, including operating the cash register and ensuring the cleanliness of work areas.
Sur place · Kirkland
The Sous-Chef will assist the Head Chef in managing daily kitchen operations, including menu planning and food preparation. They are responsible for ensuring high-quality meal presentation while maintaining strict food safety and hygiene standards.
Sur place · Gatineau
The food counter attendant is responsible for serving customers efficiently and preparing food and beverages according to established procedures. They must also maintain a clean, safe work environment and manage transactions at the cash register.
Sur place · Gatineau
The food attendant is responsible for serving customers efficiently, preparing food and beverages, and maintaining a clean and safe work environment. They also handle transactions at the cash register and ensure the replenishment of products at service counters.
Sur place · Gatineau
The supervisor will oversee daily Tim Hortons operations, including managing inventory, ensuring quality standards, and supporting customer service. They are also responsible for training, mentoring, and leading the team to maintain a safe and productive work environment.
Sur place · Gatineau
The manager will oversee daily Tim Hortons operations, including staff training, inventory management, and cost control. They are responsible for maintaining high customer satisfaction while ensuring strict adherence to food safety and workplace health and safety standards.
Sur place · Gatineau
The pastry chef is responsible for preparing, baking, and decorating a variety of pastries and desserts while ensuring high quality and presentation standards. They must also maintain a clean, safe work environment and manage ingredient inventory effectively.
Sur place · Montréal
The coordinator supports the planning, coordination, and implementation of meetings and conferences while serving as a liaison between clients and internal teams. Responsibilities include managing room bookings, documenting event details, and coordinating logistics to ensure seamless execution.