Founded in Marseille in 1966 by Pierre Bellon, Sodexo is the leader in Food and Services, shaping better everyday experiences at every moment in life: work, heal, learn and play. The Group stands out for its independence, its founding family shareholding and its responsible business model. With its services, Sodexo meets all the challenges of everyday life with a dual goal: to improve the quality of life of our employees and those we serve, and contribute to the economic, social and environmental progress in the communities where we operate. For Sodexo, growth and social commitment go hand in hand. Our purpose is to create a better everyday for everyone to build a better life for all. Sodexo is included in the CAC Next 20, Bloomberg France 40, CAC SBT 1.5, FTSE 4 Good and DJSI indices. Sodexo Key figures: 24 billion euros Fiscal 2026 consolidated revenues 443,000 employees as at August 31, 2026 #1 France-based private employer worldwide 43 countries 80 million consumers served daily 8.3 billion euros in market capitalization (as at October 22, 2026)
On-site · Saskatoon
The General Building Maintenance Associate performs hands-on light maintenance tasks including plumbing, carpentry, painting, and plastering. They also ensure facility safety, manage maintenance inventory, and assist with special events and moving services.
On-site · North Bay
The cook will accurately prepare, portion, and present a variety of hot and cold food items for breakfast, lunch, dinner, and special events. Responsibilities also include maintaining clean workstations, managing inventory, and adhering to all food safety and sanitation regulations.
On-site · North Bay
The Production Cook is responsible for accurately preparing, cooking, and presenting a variety of hot and cold food items for all meal periods. They must also maintain high standards of food safety, sanitation, and customer service while managing kitchen equipment and inventory.
On-site · Saint-Bruno-de-Montarville
The general aide is responsible for preparing and cleaning the cafeteria area before and after service. They also perform daily cleaning of kitchen equipment and assist with food preparation tasks as directed by the supervisor.
On-site · Toronto
The Kitchen Cook Helper is responsible for setting up breakfast and lunch services while preparing food according to the chef manager's instructions. They must maintain a clean work area, ensure food safety compliance, and manage food inventory effectively.
On-site · Calgary
The Barista is responsible for preparing specialty beverages, serving food, and maintaining a clean and sanitary work environment. They will also handle cash transactions and provide exceptional customer service to patients, visitors, and hospital staff.
On-site · Red Deer
The Cook Supervisor oversees daily food service operations, including meal production, distribution, and inventory management within a correctional facility. They are responsible for training staff and inmate workers while ensuring strict adherence to food safety, sanitation, and security protocols.
On-site · Montréal
The Chef Manager is responsible for overseeing daily kitchen operations, including menu planning, inventory control, and financial management of food costs. They will lead the team to ensure high-quality service and a welcoming environment for students on campus.
On-site · Edmonton
Oversee daily food service operations, including meal planning, preparation, and distribution, while ensuring compliance with menus, nutrition standards, food safety rules, and correctional facility security policies. Train and supervise staff and inmate workers, manage inventory and records, inspect kitchen facilities, and support safe and efficient operations.
On-site · Québec
Prepare sandwiches and other food, wash dishes, serve customers, and process and balance cash transactions. Restock refrigerators and supplies, label takeaway meals, prepare lunch boxes, clean kitchen equipment and the salad bar, and store leftover food according to company standards.
On-site · Montréal
The Chef Manager is responsible for overseeing kitchen operations, managing food costs, and ensuring high-quality service for students on campus. They will lead the team, handle inventory and scheduling, and maintain strict health and safety standards.
On-site · Toronto
The Director provides strategic leadership and operational oversight for a portfolio of complex client accounts across campus and corporate segments. They are responsible for driving financial performance, ensuring operational excellence, and fostering strong executive-level client relationships.
On-site · Edmonton
The Baker/Cook Supervisor oversees daily food service operations, including meal production, distribution, and inventory management within a correctional facility. They are responsible for training staff and inmate workers while ensuring strict compliance with food safety, sanitation, and security protocols.
On-site · Edmonton
The Cook Supervisor oversees daily food service operations, including meal planning, production, and distribution within a correctional facility. They are responsible for training staff and inmate workers while ensuring strict compliance with food safety, sanitation, and security protocols.
On-site · Québec
The role involves assisting in kitchen operations, including food preparation, dishwashing, and cleaning equipment. Additionally, the candidate is responsible for managing cash transactions, serving customers, and maintaining inventory levels in the cafeteria.
On-site · Otterburne
The dishwasher is responsible for maintaining kitchen cleanliness by sanitizing dishes, equipment, and utensils while adhering to food safety protocols. They also assist with light food preparation, waste management, and general custodial tasks to support kitchen operations.
On-site · Saint-Bruno-de-Montarville
The dishwasher is responsible for cleaning dishes, glassware, and utensils while maintaining the cleanliness of the dish area and equipment. They must also manage waste disposal and ensure all tasks are performed in compliance with health and safety standards.
On-site · Toronto
Prepare meals according to recipes and quality standards while maintaining kitchen sanitation and cleanliness. Coordinate kitchen activities, manage inventory, and assist in training team members to ensure smooth service.
On-site · Vaughan
The Lead Hand oversees daily Starbucks operations, ensuring high standards of customer service, product quality, and food safety. They provide leadership to team members, manage inventory levels, and conduct internal inspections to maintain operational compliance.
On-site · Toronto
The General Manager will provide strategic and operational leadership for environmental services within a healthcare facility, ensuring high standards of cleanliness and regulatory compliance. They are responsible for managing budgets, driving service excellence, and fostering strong client relationships while leading a high-performing team.
