Canada's leading food and support services provider, certified as one of Canada's Most Admired Corporate Cultures 2025.
Mississauga, ON
Compass Group Canada is Canada’s leading foodservice and facilities management company. From offices, schools and universities, hospitals and senior living communities, sports and cultural venues, to remote mining camps and offshore drilling platforms, Compass Group Canada provides exceptional foodservice to millions of customers every day. Our clients also look to us to provide a consolidated range of support services in addition to our foodservices. With experts in place to deliver specialized services such as cleaning, building maintenance, reception and security service, the Compass Group Canada team has the skills clients need when outsourcing their non-core activities. As part of a global network of companies and with almost 40 years of experience in Canada, our innovation and experience mean we have the right offer for our customers all the time. For more information on Compass Group Canada visit our website at www.compass-canada.com.
On-site · Toronto
The Hospitality Manager oversees all food and beverage operations across the conference centre and catering programs. They are responsible for leading the team, ensuring operational efficiency, and maintaining high standards of guest service.
On-site · Edmonton
The Chairman's Club Supervisor oversees daily dining operations, including managing bartenders, servers, and support staff to ensure high-quality service. They are responsible for maintaining brand standards, enforcing health and safety protocols, and fostering positive relationships with season ticket holders.
On-site · Prince George
The Chef de Partie assists the Culinary Director with daily kitchen operations, including menu planning, inventory control, and staff supervision. They are responsible for maintaining high quality and safety standards while ensuring the kitchen meets profitability and client satisfaction goals.
On-site · Edmonton
Support staff are responsible for assisting waitstaff by delivering orders, bussing tables, and maintaining the cleanliness of service areas. They also facilitate communication between the kitchen and service staff to ensure efficient guest service.
Hybrid · Waterloo
The specialist supports the hospitality program by coordinating on-site meetings, town halls, and hybrid events while managing logistics and vendor relationships. Additionally, the role focuses on operational efficiency, data analysis, and process improvements to enhance event outcomes and workplace resource allocation.
On-site · Mississauga
The cook is responsible for preparing food products according to corporate standards and maintaining a clean, safe kitchen environment. They must also manage mise en place, store food items correctly, and communicate effectively with operational departments.
On-site · Montréal
The First Cook is responsible for preparing and cooking food items, sauces, and ingredients while maintaining high standards of presentation and quality. They must also manage kitchen inventory, ensure proper food storage, and maintain a clean and organized workstation.
On-site · Montréal
The busser is responsible for maintaining table cleanliness, resetting service stations, and ensuring a high-quality dining experience for guests. They also assist with room logistics and maintain safety and hygiene standards throughout the venue.
On-site · Edmonton
Servers are responsible for taking food and beverage orders and delivering items to guests in premium areas while maintaining high service standards. They must also ensure the cleanliness of their assigned areas and coordinate effectively with back-of-house staff.
On-site · Richmond
The Unit Manager is responsible for overseeing food service operations, including maintaining inventory, food safety standards, and equipment cleanliness. Additionally, the role involves providing administrative support and acting as a point of contact for guests and vendors.
On-site · Mississauga
The cashier is responsible for processing sales transactions, verifying cash drawers, and maintaining accurate cash reports. They must also provide friendly customer service, resolve complaints, and ensure compliance with safety and sanitation standards.
On-site · Toronto
The Corporate Server and Porter is responsible for daily operations including cleaning, food preparation, serving meals, and dishwashing. They also manage meeting room setups and event preparations for executive clients.
On-site · Edmonton
The Manager, Catering will lead a team of 25 employees to oversee catering sales, planning, and operational execution for high-profile events. They are responsible for driving revenue, managing client relationships, and ensuring seamless event delivery in a fast-paced venue environment.
On-site · Toronto
The Porter is responsible for performing general custodial duties including cleaning floors, washroom fixtures, and common areas. They must also restock supplies and ensure all health and safety procedures are followed.
On-site · Sarnia
You will support daily operations by performing housekeeping duties, preparing and serving meals, and maintaining kitchen cleanliness. Additionally, you will ensure all tasks are completed in accordance with health and safety guidelines.
On-site · Montréal
The Purchasing Manager provides leadership to the inventory team and ensures the accurate issuance of purchase orders and contracts. They are responsible for managing supplier relationships, overseeing stock replenishment, and ensuring compliance with food safety and company policies.
On-site · Québec
The supervisor will oversee daily bar and banquet operations, ensuring high customer satisfaction and adherence to company standards. Responsibilities include managing staff during events, handling administrative duties, maintaining inventory, and ensuring safety and sanitation compliance.
On-site · Kitchener
The line cook is responsible for preparing food products according to corporate standards and maintaining high-volume production requirements. They must also ensure kitchen equipment is cleaned and food products are properly stored, labeled, and rotated.
On-site · Kamloops
The Stand Supervisor is responsible for managing daily inventory, overseeing operations, and supervising support staff and bartenders. They must also ensure compliance with health and safety programs while maintaining a clean and organized work environment.
On-site · Kamloops
The cook is responsible for preparing food products according to corporate standards and maintaining a clean, organized kitchen environment. They must also ensure proper storage, labeling, and rotation of food items while communicating effectively with operational departments.
