At Thaï Express, we’ve learned that when you treat your taste buds right, great things happen. Through the power of flavour, our mission is to share our love for Thaï food with the world! With the goal of bringing Thaï food to North America and making it more accessible, Thaï Express was the first quick service Thaï option and helped to introduce the dynamic flavours people have come to love. From the first location in Montreal, Quebec the brand has now grown to over 300 locations worldwide. We’re committed to continuously improving our standards, exceeding expectations, and abiding by our fundamental core values with every action and decision that we take. Thaï Express has come very far from our first location in 1998 and continues to expand at a rapid rate, on both national and international levels. Thanks to our dedicated Thaï food lovers, customers from North America and abroad have embraced our brand as a strong ambassador of the exciting food of Thaïland, making Pad Thaï and Pad See Ew as common as hamburgers. In 2004, MTY Food Group acquired Thaï Express but at the core Thaï Express remains true to its origins with the continued help of the entire Thaï Express family – It’s Same Same But Different™. Our unique appeal is rooted in refining traditional Thaï cuisine and combining it with new-world designs, concepts and flavors. It is our belief that great food can only be made from the finest and freshest ingredients. No surprise there. But just as important is what we do to them. We specialize in traditional Thaï recipes, but with our vision, we aim to sprinkle in just enough creativity to keep you on your toes. We pride ourselves on offering fresh and vibrant food that you can feel good about; and authentic Thaï flavours that get your tastebuds dancing!
On-site
Prepare and cook complete meals or individual dishes, including meals for customers with food allergies or intolerances. Order food, supplies, and equipment; maintain inventory and records; train staff; inspect and clean kitchen areas; and manage kitchen operations.
On-site · Winnipeg
The restaurant manager is responsible for overseeing daily operations, managing budgets, and monitoring revenues to ensure profitability. They also lead the team by recruiting, training, and scheduling staff while maintaining inventory and addressing customer concerns.
On-site · Regina
The cook is responsible for preparing and cooking complete meals while managing kitchen operations and inventory. They must also supervise kitchen staff and ensure dishes are prepared safely for customers with food allergies.
