On-site · Dorval
The Warehouse Clerk is responsible for coordinating the receiving, inspection, and storage of food deliveries while ensuring compliance with safety and quality standards. They must also manage inventory rotation, maintain cleanliness in storage areas, and report operational data to management.
On-site · Montréal
The Sous-Chef is responsible for supervising kitchen activities in a high-volume environment to ensure food quality and presentation standards. They must maintain strict hygiene and safety protocols while collaborating with teams to ensure smooth event operations.
On-site · Dorval
Responsible for greeting guests, taking food and beverage orders, and delivering items efficiently while maintaining sanitation standards. Coordinates with back-of-house staff to ensure order accuracy and manages dining room setup.
On-site · Montréal
The General Aide is responsible for preparing, presenting, and serving high-quality meals while maintaining food safety and sanitation standards. They also perform general cleaning duties, manage food inventory, and provide efficient service to customers in various commercial areas.
