Production Cook Jobs in Mississauga, ON
Create alert for “Production Cook”
Mississauga, ON
Production Cook
Production Cook
1st Cook: Remote Lodge Sudbury, ON
1st Cook: Remote Lodge Sudbury, ON
2nd Cook- Remote Lodge, White River, ON
2nd Cook- Remote Lodge, White River, ON
2nd Cook: Remote Lodge Subdury, ON
2nd Cook: Remote Lodge Subdury, ON
Junior Sous Chef, Production Kitchen (Full-Time) - Eataly Yorkville
Junior Sous Chef, Production Kitchen (Full-Time) - Eataly Yorkville
2nd Cook-Remote Lodge Cochrane, ON
2nd Cook-Remote Lodge Cochrane, ON
1st Cook- Remote Lodge White River,ON
1st Cook- Remote Lodge White River,ON
Cook - Bellmere Winds Resort
Cook - Bellmere Winds Resort
Cook 1
Cook 1
COOK Casual Stoneridge Manor
COOK Casual Stoneridge Manor
#150 COOK
#150 COOK
Cook Union
Cook Union
COOK Part Time Stoneridge Manor
COOK Part Time Stoneridge Manor
Seasonal Pastry Cook - Soho House Toronto
Seasonal Pastry Cook - Soho House Toronto
Distribution Operator 1
Distribution Operator 1
Camp Cook
Camp Cook
Cook
Cook
Cook (Permanent Part-Time)
Cook (Permanent Part-Time)
Prep Cook -Glendale Golf Club
Prep Cook -Glendale Golf Club
Childcare Cook - Full Time
Childcare Cook - Full Time
Top Benefits
About the role
-$22.06 / hour -Dental, Vision, Prescription, Medical Benefits after one year -Employee Assistance Program -Employee Meal Plan
SSP Canada operates several restaurants throughout the Toronto Pearson International Airport, including: Boconne, Camden Food Co., Mill Street Brewery, Upper Crust, Tim Horton’s, Dirty Bird, Tap & Pour, Freshii, Distillery Food Hall, Urban Crave.
This role focuses on high-volume food preparation, including assembling sandwiches, baking pasteries and general prep work in a Production Kitchen Environment. The ideal candidate thrives in a fast-paced environment, has strong knife skills, and maintains high food safety and quality standards.
Key Responsibilities:
- Assemble sandwiches and other food items according to standardized recipes and portion guidelines.
- Prepare and bake muffins, croissants, cookies, bread and other pastries according to company standards.
- Perform prep tasks such as chopping vegetables and portioning ingredients for production.
- Maintain consistency and quality in food preparation, ensuring all items meet company standards.
- Follow food safety and sanitation guidelines, including proper storage and handling of ingredients.
- Keep workstations clean, organized, and stocked for efficient workflow.
- Assist with inventory management by properly storing ingredients and notifying management of low-stock items.
- Work collaboratively with team members to meet production goals and deadlines.
- Follow all company policies, health regulations, and safety standards.
Qualifications & Skills:
- Previous experience in a high-volume kitchen or food production facility preferred.
- High School diploma preferred
- Strong knife skills and ability to work quickly and efficiently.
- Ability to follow recipes, portion control guidelines, and assembly instructions accurately.
- Familiarity with food safety and sanitation protocols.
- Ability to work in a fast-paced environment while maintaining attention to detail.
- Strong teamwork and communication skills.
- Ability to stand for extended periods and lift up to 50 lbs.
SSP Canada is an equal opportunity employer and complies with the requirements of the Accessibility for Ontarians with Disabilities, 2005 in our recruitment and employment practices. If you require accommodation at any stage of the recruitment process, including the interview and assessment stage, due to a disability, please inform us of your need and the nature of the accommodation(s) that may be required.
This position is located in a secure airport environment and a Restricted Area Identification Card (RAIC) is required. All candidates must be legally authorised to work in Canada and must be able to provide the necessary government-issued documentation required for airport security clearance. Documentation will be reviewed during the onboarding process in accordance with Transport Canada regulations. Further information can be found at:
Not the right fit? Search for Production Cook jobs in Mississauga, ON
About SSP France Belgique Luxembourg Italie
SSP est l'un des principaux exploitants de points de vente de restauration dans les lieux de transport et de voyage. Nous exploitons des restaurants, des bars, des cafés, des food-courts et des magasins de proximité dans les aéroports, les gares, les stations-services d'autoroute et autres lieux de loisirs. Nous sommes présents dans 36 pays à travers le monde et possédons un portefeuille de plus de 550 marques internationales, nationales et locales. SSP Frabel appartient au Groupe anglais SSP et exploite plus de 300 unités de restauration sur son périmètre : France, Belgique, Luxembourg et Caraïbes. Nous sommes le plus gros opérateur en aéroports en France avec une présence significative sur les terminaux de Roissy CDG, Orly, Nice, Lyon, Marseille, Nantes, Luxembourg et Charleroi en Belgique. En France, nous opérons dans de nombreuses gares de Paris Lyon, Metz, Mulhouse, Bordeaux Saint-Jean, Nantes ... SSP Frabel sert plus de 45 millions de clients par an, à travers un portefeuille de marques composé d’enseignes partenaires et de marques propres développées sur mesure. Du côté des marques partenaires, SSP a tissé des collaborations solides avec des icônes locales ou des références incontournables internationales telles que Starbucks, Pret A Manger, Brioche Dorée, Exki, Bellota Bellota, Panos, Snack Elizé. Pour ses marques propres, SSP a développé des partenariats culinaires avec des chefs étoilés emblématiques de leurs régions respectives : le Chef Michel Rostangau Train Bleu à Paris Gare de Lyon, le chef Bruno Ogerau restaurant Estivale à l’Aéroport Nice Côte d’Azur, le chef Michel Roth à Terroirs de Lorraine à la Gare de Metz ou encore le chef Jimmy Bibrac à l’Aéroport Guadeloupe Pôles Caraïbes. La capacité de SSP Frabel à collaborer à la fois avec des marques incontournables, mais aussi à concevoir des concepts sur mesure sont autant de preuves de la capacité d’innovation, de l’expertise opérationnelle et du rôle d’agitateur du secteur de l'entreprise.