Together - We Serve. We Solve. We Strengthen.
Philadelphia, Pennsylvania
The healthcare industry is predicted to undergo more dynamic change in the next 20 years than it has in the past 100 years. Now, more than ever, it’s critical to align with partners that are focused on elevating your patient and caregiver.
On-site
The Dietary Worker manages patient meal orders via phone and software while acting as a liaison between patients and the clinical nutrition team. They ensure accurate processing of therapeutic diets while maintaining high standards of customer service and safety compliance.
On-site · Thunder Bay
The Lead Cook is responsible for preparing food according to standardized recipes while maintaining strict food safety and sanitation standards. They also supervise kitchen staff, manage work schedules, and ensure the efficient operation of the workstation.
On-site · Ottawa
The Prep Cook is responsible for preparing and portioning food items according to standardized recipes and production requirements. They must also maintain high sanitation standards, organize stock rooms, and support the culinary team during banquet operations.
On-site · Toronto
The Support Services Operator manages accounts receivable activities, including reconciling account status, processing refunds, and researching misapplied payments. They also communicate with customers regarding account status and collaborate with Sales, Operations, and Finance departments to resolve billing issues.
On-site · Bois-des-Filion
Prepare and cook a variety of foods following standardized recipes and production guidelines. Oversee the work of three employees and ensure compliance with health, safety, and MAPAQ sanitation standards.
On-site · Bois-des-Filion
The responsible cook will prepare food according to standardized recipes and coordinate the work of three staff members. They are also responsible for inventory management, cash reconciliation, and maintaining health and safety standards.
On-site · Ottawa
The Pastry Cook is responsible for preparing high-quality baked goods and assisting with food preparation in an open kitchen environment. They must also maintain inventory, ensure food safety standards, and provide excellent customer service.
On-site
The manager oversees daily custodial operations across three manufacturing sites, including staff supervision, training, and safety compliance. They are responsible for maintaining inventory, processing reports, and conducting performance reviews with clients.
On-site · Edmonton
The Chef is responsible for leading kitchen operations, managing culinary teams, and ensuring high standards of food production and service excellence. They must also maintain food safety compliance, manage inventory, and foster positive relationships with clients and guests in remote environments.
On-site · Kamloops
The Catering Setup Team Member is responsible for executing event setups, including moving heavy equipment and ensuring banquet areas are clean and organized. They also provide excellent customer service, manage event declaration sheets, and ensure the security of the facilities.
On-site · Kamloops
The Catering Services Supervisor manages daily food service operations, including staff supervision, scheduling, and inventory control. They ensure compliance with health and safety regulations while maintaining high standards for food quality and service delivery.
On-site · Kamloops
The Catering Server is responsible for maintaining the cleanliness of kitchen equipment and banquet areas while ensuring high standards of guest satisfaction. They will also perform food service duties, including delivering and serving meals for various banquet types and on-campus functions.
On-site · Kamloops
The Banquet Captain leads food preparation and service operations while ensuring quality standards and safety protocols are met. They coordinate station setups, supervise line staff, and maintain a clean, sanitized work environment.
On-site · Edmonton
The Catering Manager oversees daily operations, event planning, and staff management for the catering department at MacEwan University. They are also responsible for business growth, budget management, and ensuring high standards of food and service quality.
On-site · Toronto
The Food Service Worker is responsible for maintaining a sanitary kitchen environment, monitoring food temperatures, and assisting with dishwashing and cleaning duties. They also support chefs with food deliveries, stock rotation, and the preparation of service areas.
On-site · Fredericton
The student worker is responsible for preparing food items according to recipes, maintaining clean workstations, and serving customers while ensuring satisfaction. They must also adhere to safety and sanitation policies and ensure the security of company assets.
On-site · Saint-Eustache
The Chef Manager is responsible for leading daily kitchen operations, including staff management, food preparation, and ensuring high standards of quality and service. They must also oversee food safety compliance, inventory control, and menu planning to meet profit margins.
On-site · Saint-Eustache
The Chef Manager is responsible for overseeing daily kitchen operations, including staff management, food quality control, and ensuring compliance with safety and hygiene standards. They also actively participate in meal preparation and collaborate with the General Manager to optimize costs and menu variety.
On-site · Fredericton
The Food Service Supervisor oversees daily food service operations, including food production, waste management, and staff supervision at George Martin Hall. They also assist with recruitment, training, and ensuring compliance with food safety and HACCP standards.
On-site · Dieppe
The pastry chef is responsible for preparing and baking food items while maintaining a clean and safe workstation. They must also provide excellent customer service and adhere to all food safety and sanitation policies.
