SSP is the world's leading travel food company, with 50,000 people serving millions of travellers across 38 markets
London, London
SSP is the world's leading travel food company, with 50,000 people serving millions of travellers across 38 markets. From bespoke local concepts to brands including Starbucks, Pret A Manger and Marks & Spencer, we operate restaurants, cafés, bars, lounges and food led convenience stores in airports, rail stations and other travel hubs worldwide. Our purpose is to be the best part of the journey, making every journey taste better through great food and hospitality. Our people are at the heart of our business and our values are integral to our business, underpinning everything we do. • TEAM. Team is everything. We actively support, respect and care for each other. With collaboration at the heart, we build strong relationships and deliver safe outcomes. • PASSION. We bring energy, passion and commitment to everything that we do. Taking pride in our work, we go the extra mile to make every journey count. • CURIOSITY. We approach everyday with open minds and thoughtful questions. We are agile and customer-focused, always looking for ways to deliver an exceptional experience. • OWNERSHIP. We own our role completely, caring for every detail that shapes the SSP experience. Through genuine hospitality and continuous improvement, we make every moment matter. www.foodtravelexperts.com
On-site · Toronto
The Regional Controller will oversee budgeting, forecasting, and financial reporting while partnering with operations leadership to drive profitability. They are responsible for ensuring internal controls, mentoring finance staff, and providing actionable business insights to support operational performance.
On-site · Mississauga
The Multi-Unit Restaurant Leader oversees all aspects of multi-unit restaurant operations within the airport, including managing teams, controlling costs, and ensuring operational standards are met. This role involves shared Profit and Loss responsibility and directly manages Restaurant General Managers.
On-site · Mississauga
The Food Service Associate handles customer transactions and manages cash accurately while maintaining a welcoming dining atmosphere. They are also responsible for preparing and presenting food items according to recipes and managing station stock.
On-site · Mississauga
Manage all front-of-house and kitchen activities while focusing on food cost control and team development. Implement guest service standards and handle office management, budgeting, and forecasting.
On-site · Mississauga
Maintain cleanliness and sanitation of all restaurant surfaces, equipment, and dining areas to ensure a positive guest experience. Handle dishwashing duties and assist with unloading and stocking supply deliveries.
On-site · Toronto
The Restaurant General Manager will oversee all front and back of house operations, including staff management, food safety compliance, and financial performance. They are responsible for maintaining brand standards, managing inventory, and fostering a positive, efficient work environment.
On-site · Mississauga
Oversee all front and back of house operations to ensure food quality, safety, and brand compliance. Manage financial performance through cost control, budgeting, and the leadership of a dedicated team of food travel experts.
On-site · Richmond
Support the day-to-day leadership of a full-service Asian brasserie by leading front-of-house execution and guest engagement. Partner with the Kitchen Manager to ensure food quality and service flow while coaching and motivating the hourly team.
On-site · Mississauga
The Line Cook is responsible for preparing dishes according to recipes, managing portion control, and ensuring proper food storage and rotation. They must also maintain kitchen equipment, perform cleaning duties, and complete opening and closing procedures to meet hygiene standards.
On-site · Dorval
The Production Cook is responsible for high-volume food preparation, including assembling sandwiches and performing prep tasks like slicing and chopping. They must maintain quality standards, follow recipes, and ensure the kitchen remains clean and organized.
On-site · Dorval
The production cook is responsible for assembling food items like sandwiches and performing preparation tasks such as slicing meats and vegetables. They must also maintain a clean, organized workspace and ensure all food production meets company quality and safety standards.
On-site · Toronto
Partner with the Restaurant General Manager to lead the team, delegate tasks, and ensure exceptional customer service. Manage operational duties including scheduling, payroll, inventory, and adherence to health and sanitation standards.
On-site · Mississauga
Prepare and serve hand-crafted beverages and food while providing outstanding customer service in a fast-paced airport environment. Maintain bar stock, ensure cleanliness, and adhere to liquor regulations regarding the service of alcohol.
On-site · Mississauga
The Food Service Associate is responsible for delivering excellent customer service by efficiently processing transactions and maintaining accurate cash management. They also ensure the kitchen station is properly stocked and that food items are prepared and presented according to company standards.
On-site · Mississauga
The Food Service Associate is responsible for handling transactions, managing cash, and providing excellent customer service in a fast-paced airport environment. They must also prepare food items according to recipes, maintain kitchen stations, and ensure proper stock levels.
On-site · Richmond
Support the day-to-day leadership of a full-service restaurant and bar, focusing on front-of-house execution and guest engagement. Partner with the Kitchen Manager to ensure food quality and service flow while coaching and motivating the hourly team.
On-site · Toronto
The Food Service Associate is responsible for processing customer transactions, managing cash, and serving clients in a friendly manner. They also perform equipment maintenance, cleaning, and opening/closing duties to ensure a welcoming dining environment.
On-site · Mississauga
The Line Cook is responsible for preparing dishes according to recipes, managing portion control, and ensuring the kitchen is properly set up and maintained. They must also handle food storage, perform opening and closing procedures, and maintain high standards of hygiene.
On-site · Toronto
The Production Cook is responsible for high-volume food preparation, including assembling sandwiches and baking pastries according to standardized recipes. They must also maintain kitchen cleanliness, manage inventory, and ensure all food safety and quality standards are met.
On-site · Toronto
The Line Cook is responsible for preparing dishes according to recipes, managing food portions, and maintaining kitchen equipment. They must also ensure the workspace and storage areas are kept clean and organized according to hygiene standards.
