Canada's leading food and support services provider, certified as one of Canada's Most Admired Corporate Cultures 2025.
Mississauga, ON
Compass Group Canada is Canada’s leading foodservice and facilities management company. From offices, schools and universities, hospitals and senior living communities, sports and cultural venues, to remote mining camps and offshore drilling platforms, Compass Group Canada provides exceptional foodservice to millions of customers every day. Our clients also look to us to provide a consolidated range of support services in addition to our foodservices. With experts in place to deliver specialized services such as cleaning, building maintenance, reception and security service, the Compass Group Canada team has the skills clients need when outsourcing their non-core activities. As part of a global network of companies and with almost 40 years of experience in Canada, our innovation and experience mean we have the right offer for our customers all the time. For more information on Compass Group Canada visit our website at www.compass-canada.com.
On-site · Vancouver
You will be responsible for preparing and serving coffee and beverage items while providing excellent customer service. Additionally, you will maintain store inventory, ensure equipment functionality, and uphold health and safety standards.
On-site · Toronto
The Barista Lead is responsible for providing exceptional customer service while preparing high-quality coffee and espresso beverages. They must also maintain cleanliness, manage inventory levels, and ensure all health and safety standards are met.
On-site · Mirabel
The Chef Manager oversees all phases of food preparation, menu development, and production while managing a team of four associates. They are responsible for maintaining strict health and safety compliance, including HACCP and WHMIS regulations, and ensuring client satisfaction.
On-site · Ottawa
The Chef Manager is responsible for overseeing all phases of food preparation, menu development, and unit operations. They must ensure strict compliance with health and safety regulations while managing associates and maintaining positive client relationships.
On-site · Toronto
The barista is responsible for preparing beverages, providing exceptional customer service, and maintaining the cleanliness and organization of the service area. They must also manage inventory, record sales transactions, and adhere to all health and safety protocols.
On-site · Toronto
The Barista Supervisor is responsible for preparing beverages, maintaining cleanliness in the service area, and ensuring high standards of customer service. They also manage inventory, handle sales transactions, and perform routine health and safety checks.
On-site · Toronto
The barista is responsible for preparing beverages according to customer specifications and providing exceptional service to guests. They must also maintain cleanliness, manage inventory levels, and ensure all health and safety standards are met.
On-site · Windsor
Lead and support the kitchen team to ensure smooth service, high food quality, and strict adherence to sanitation standards. Manage daily workflows, delegate tasks, and handle shift-related issues while coaching team members.
On-site · Nanaimo
The cook is responsible for preparing food products according to corporate standards and maintaining kitchen cleanliness. They must also manage inventory, communicate with operational departments, and report any equipment maintenance needs.
On-site · Winnipeg
The Cook is responsible for preparing and cooking food products according to corporate standards and guidelines. They must maintain a clean kitchen environment and ensure proper storage and rotation of food and beverage products.
On-site · Ottawa
The Third Cook is responsible for preparing and cooking food products according to corporate standards and guidelines. They must maintain kitchen cleanliness, manage food storage and rotation, and ensure high-quality food service.
On-site · Nanaimo
The Sous Chef assists the Executive Chef in managing kitchen operations, including food production, inventory control, and staff supervision. They are responsible for maintaining high quality standards, ensuring health and safety compliance, and fostering positive client relationships.
On-site · Toronto
The cook is responsible for preparing food products according to corporate standards and maintaining a clean, organized kitchen environment. They must also manage food storage, rotate inventory, and report any equipment maintenance needs to supervisors.
On-site · Toronto
The Sous Chef oversees daily food production, maintains safety and quality standards, and supervises kitchen staff to ensure an exceptional dining experience. They manage catering functions, inventory control, and lead operations in the absence of the General Manager.
On-site · Welland
Prepares, presents, and serves meals while ensuring food quality and adherence to safety standards. Performs general cleaning duties and provides customer service in retail areas, including cashiering.
On-site · Smithers
The Second Cook is responsible for preparing and cooking food products according to corporate standards and maintaining a clean, safe kitchen environment. This includes managing mise en place, labeling and rotating stock, and communicating with operational departments.
On-site · Winnipeg
The barista is responsible for preparing high-quality beverages, providing exceptional customer service, and maintaining the cleanliness and organization of the coffee bar. They also assist with inventory control, cash management, and the training of new staff members.
On-site · Winnipeg
The Third Cook is responsible for preparing and presenting menu items according to chef specifications while maintaining high standards of food quality and safety. They must collaborate with the kitchen team to manage fast-paced service demands and ensure efficient station operations.
On-site · Calgary
The Barista is responsible for preparing and serving coffee, espresso drinks, and food items while educating customers on the menu. They must also maintain equipment, manage inventory, and ensure a safe, sanitary work environment.
On-site · Ottawa
The Sous Chef is responsible for supervising kitchen personnel, overseeing food preparation, and ensuring high standards of quality and presentation. They also manage administrative tasks including inventory, HACCP logs, and menu recommendations to the Executive Chef.