Since our doors first opened in 1954, Canadian families have been coming back to Swiss Chalet. Since then, we have grown to more than 200 locations across Canada. We are Masters of the Rotisserie, and home to Canada’s Favourite Rotisserie Chicken! We use fresh, grain-fed, preservative-free, Canadian raised chickens that are slow-roasted for 90 minutes over an open flame. Our Smoky BBQ Ribs are dry-rubbed with our smoky mesquite spice, marinated for over 24 hours and slow cooked before being finished on the grill. Paired with our Fresh-Cut Fries & the one and only Signature Chalet Dipping Sauce! Our top-secret recipe passed down through generations, that is simmered to perfection every day for that iconic Canadian taste of comfort. Whether you’re our Guest, Associate, or Franchisee partner, you are part of our flock. Come dine with us, our family will be serving up our famous Chalet Hospitality to yours. To learn more about us, please visit www.swisschalet.com/aboutus.
Sur place · Truro
Responsible for preparing and plating food according to specifications while ensuring outstanding quality and guest experience. Maintains a clean and sanitized work area and adheres to all health, safety, and food handling procedures.
Sur place · Guelph
Perform line checks and plate food to specific standards to ensure high-quality dining experiences. Maintain a clean and sanitized work area while adhering to all health, safety, and food handling procedures.
Sur place · New Minas
The Line Cook is responsible for setting up and stocking food items, preparing and cooking food items according to specified recipes and standards. They must also maintain cleanliness and comply with food sanitation requirements.
Sur place · New Minas
The Prep Cook is responsible for performing routine kitchen tasks, following prep lists, and preparing cooking ingredients. They also maintain a clean kitchen and ensure proper food storage and sanitation.
Sur place
Études: Diplôme d'études secondaires ou l'équivalent. Milieu de travail: Restaurant. Tâches: Planifier les menus et estimer les besoins alimentaires pour leur réalisation. Commander des aliments et des fournitures de cuisine. Préparer et faire cuire des plats ou des repas complets. Inspecter les cuisines et les aires de services. Commander des fournitures et de l'équipement. Superviser le personnel des cuisines et les aides. Tenir l'inventaire et les dossiers sur la nourriture, les articles et l'équipement. Nettoyer la cuisine et les espaces de travail. Gérer les activités de la cuisine. Cond…