Traditional Italian Food and Wine Since 1992
Toronto, ON
Our mission at Gruppo Terroni has always been to bring authenticity and tradition to all the dishes on our menu. To do this, we emphasize the simplicity and quality of the ingredients we import from Italy. Materia prima, or the raw material, is the soul of our kitchen. We don’t cut any corners when it comes to materia prima and we never will. When it comes to tradition, we want to keep it going. While we stay true to time honored recipes and methods, we continue to evolve and innovate with time. Terroni first opened in 1992 as a humble storefront selling a few specialty items from Italy, with four barstools, a Gaggia coffee machine and some panini made to order. Cosimo and Paolo, two Italian-Canadians with a southern Italian background, opened this business because they wanted to share a slice of the real Italy with their hometown. After a rocky first year, surviving also thanks to a popular foosball table, they invested in a second-hand pizza oven. 30 years later Cosimo has ten unique Terroni, Sud Forno and Spaccio locations in Toronto and Los Angeles along with Stock T.C in collaboration with Cumbrae’s and Porta, Toronto’s first Italian meal delivery service. At the mark of our 30th anniversary, we look back at those first days and we take in the incredible growth we have experienced with immense gratitude. A lot has evolved since then, but after 30 years, the objective remains the same: to deliver a food experience worthy of the generations that came before us. As much an ideology as a restaurant, our core values of staying true to tradition are a testament to our longevity. In a world of constant change, this will continue to guide us through the next 30 years of Terroni.
On-site · Toronto
The Pasta Maker is responsible for preparing various food items by following recipes and quality standards using kitchen equipment. They must also perform additional tasks as directed by the Chef, Sous Chef, or Kitchen staff.
On-site · Toronto
The host is responsible for greeting guests, managing reservations, and providing excellent customer service upon entry. Additional duties include running food, clearing tables, and maintaining a clean and organized restaurant environment.
On-site · Toronto
The prep cook will prepare various food items using kitchen equipment such as ovens, broilers, fryers, and grills while following recipes and quality standards. They will also perform additional tasks as directed by the Chef or Sous Chef.
On-site · Toronto
The busser/food runner is responsible for delivering excellent customer service by running food, clearing tables, and maintaining a clean restaurant environment. They also assist in restocking service stations and report directly to the restaurant manager.
On-site · Toronto
The host is responsible for greeting guests, managing reservations, and providing excellent customer service upon entry. They also assist with running food, clearing tables, and maintaining a clean restaurant environment.
On-site · Toronto
The barista acts as the first point of contact for guests, providing excellent customer service and greeting them in a cheerful manner. They are responsible for preparing Italian coffee beverages and managing the grab-and-go café counter.
On-site · Toronto
The FOH Manager is responsible for leading and motivating frontline staff to ensure exceptional guest experiences while maintaining a visible presence on the floor. They also perform administrative duties and collaborate with the General Manager to ensure the location's financial and operational success.
On-site · Toronto
The Restaurant Manager leads and motivates the front-of-house team to deliver exceptional guest experiences while maintaining a visible presence on the floor. They also collaborate with the General Manager to ensure the location's financial success and perform assigned administrative duties.
On-site · Toronto
The line cook is responsible for preparing traditional Italian recipes and classic dishes with skill, speed, and consistency. They report to the chef team and work within a fast-paced production kitchen environment.
On-site · Toronto
The Kitchen Supervisor will lead daily back-of-house operations, ensuring food quality, consistency, and safety standards are met. They are responsible for managing inventory, training staff, and coordinating kitchen activities during busy service shifts.
On-site · Toronto
The Grocery Clerk is responsible for assisting customers with orders, serving hot food, and managing inventory using the FIFO method. They also maintain the cleanliness of prep areas and ensure third-party delivery orders are packed accurately.
On-site · Toronto
The security guard will monitor the restaurant's entrances and physical premises to ensure the safety of guests and employees. They will also provide excellent customer service by interacting with restaurant patrons and the management team.
On-site · Toronto
The Host is responsible for greeting guests with a professional personality and managing check-ins and phone inquiries. Additional duties include running food, clearing tables, and maintaining a clean restaurant environment.
