Fresh Kitchen + Juice Bar is a Toronto-based restaurant offering modern, craveable, plant-based cuisine and fresh juices, dedicated to promoting health-conscious eating since 1991.
Toronto, Ontario
Since 1999, Fresh Kitchen + Juice Bar has been a Toronto staple for modern, plant-based food and drinks. What started as a juice bar on Queen West in 1991 by our founder, Ruth Tal, has turned into a restaurant company that has branched across the Greater Toronto Area, capturing the hearts of people who want to eat with freshness in mind. For over 20 years, it has been our mission to prove that a plant-based diet can be satisfying, energizing and craveable. Jennifer Houston, our Executive Chef and a founding partner at Fresh, has created dishes that are 100% plant-based and made daily, in-house from original recipes, using whole, natural ingredients.
On-site · Toronto
The FOH Team Lead oversees front-of-house operations to ensure guest satisfaction and efficient service delivery. They are responsible for staff development, inventory management, and maintaining high operational standards.
On-site · Oakville
The FOH Team Lead assists with front-of-house operations to ensure guest satisfaction and efficient service delivery. They are responsible for staff development, inventory management, and maintaining high operational standards.
On-site · Toronto
The Service Bartender is responsible for preparing alcoholic and non-alcoholic drinks to specification while maintaining a clean and sanitary workspace. They must also manage inventory, articulate product knowledge to guests, and ensure efficient service in a fast-paced environment.
On-site · Toronto
The Service Bartender is responsible for preparing alcoholic and non-alcoholic drinks to specification while maintaining a clean and sanitary workspace. They must also manage inventory, provide excellent customer service, and communicate effectively with both front-of-house and back-of-house teams.
On-site · Toronto
The role involves managing guest seating, processing take-out and delivery orders via POS systems, and preparing beverages to specification. Staff are also responsible for maintaining a clean workspace and ensuring high standards of food safety and service quality.
On-site · Toronto
The Line Cook is responsible for preparing and assembling signature dishes while maintaining high standards of quality and presentation. They must also ensure the kitchen remains clean, organized, and compliant with all health and safety procedures.
On-site · Toronto
The Line Cook is responsible for preparing and assembling signature dishes while maintaining a clean and sanitary workstation. They must ensure consistent quality and efficient service by adhering to safety procedures and managing prep levels.
On-site · Oakville
The Kitchen Manager oversees all back-of-house operations, ensuring high food quality, cleanliness, and adherence to food safety standards. They are responsible for managing inventory, controlling labor costs, and leading the hiring and development of BOH staff.
On-site · Oakville
The Line Cook is responsible for preparing and assembling signature dishes while maintaining a clean and sanitary workstation. They must ensure high-quality service by working efficiently with the team and adhering to all health and safety protocols.
On-site · Toronto
Prepare and assemble signature plant-based dishes while maintaining a clean and sanitary workstation. Ensure guest satisfaction by providing high-quality meals quickly and adhering to safety procedures.
On-site · Toronto
Responsible for cleaning and sanitizing all dishes, utensils, and cooking equipment to ensure a smooth kitchen service. Maintains cleanliness of storage areas, handles waste disposal, and assists with basic produce preparation.
