Globally inspired. A team of award-winning chefs. Unparalleled hospitality. Unleash your potential.
Vancouver, BC
JOEY Restaurants exists to unleash the full potential of our people, our craft, and the experiences we create for our guests. With multiple locations across North America, we explore the globe for bold, addictive flavors and bring them to life in signature dishes and drinks. But it’s our people who make the real difference. From the kitchen to the dining room to the Corporate Office, we invest in the best; then give them the tools, environment, and opportunities to grow. At JOEY, we don’t just offer jobs - we build careers. We develop leaders at every level, celebrate high performance, and empower our teams to carve their own path. Because when our people thrive, everything else follows. We live by a simple credo: “Genuine warmth and care is always on the table.” It’s more than hospitality - it’s how we show up for each other, how we take care of our guests, and how we give back to the communities we’re part of. Whether it’s a table for two or a team of 200, we lead with care in every interaction. Proudly recognized as one of Canada’s Best Workplaces by Great Place to Work® for almost two decades, JOEY is where passion meets purpose — and where potential is unleashed. These awards are a testament to our commitment to creating an environment where people are inspired to learn, grow, and discover their full potential. The JOEY Restaurant Group is an equal employment opportunity employer of all qualified individuals, including minorities, women, veterans, and individuals with disabilities.
On-site · Winnipeg
The Chef de Partie is responsible for leading a team of 50-100 individuals to ensure consistent product quality and exceptional guest experiences. They will also drive strategic planning goals while maintaining a pristine environment and fostering a culture of continuous learning and development.
On-site · Toronto
The Service Leader is responsible for managing, developing, and retaining a high-performing team of 50-100 individuals. They will execute strategic planning goals while ensuring the highest standards in product quality, profitability, and guest experience.
On-site · Toronto
You will be responsible for attracting, retaining, and developing a high-performing team of 50-100 individuals while driving their personal growth. Additionally, you will execute quarterly strategic planning goals to uphold the highest standards in product, profit, and guest experience.
On-site · Toronto
As a Culinary Leader, you will be responsible for attracting, retaining, and developing a high-performing team of 50-100 individuals. You will also drive strategic planning goals while maintaining high standards for product quality, profit, and the overall guest experience.
On-site · Kelowna
The Night Restaurant Manager is responsible for leading, coaching, and developing a team of 50-100 individuals to ensure high performance. They will also manage in-store budgets, execute strategic planning goals, and maintain high standards for product quality and guest experience.
On-site · Ottawa
The Chef de Partie/Sous Chef is responsible for leading a team of 50-100 individuals to deliver consistent, high-quality culinary products while ensuring a pristine restaurant environment. They will also execute quarterly strategic planning goals and focus on the continuous growth and development of their team members.
On-site · Markham
Responsible for leading the team to deliver consistent, high-quality culinary products and memorable guest experiences. Acts as a coach and mentor to support the continuous learning and professional growth of staff.
On-site · Calgary
The Chef de Partie is responsible for delivering consistent, high-quality culinary products and leading a team with warmth and care. They act as a coach and mentor to support the continuous growth and development of their staff while maintaining a pristine environment.
On-site · Calgary
Produce all sushi menu items while maintaining consistency and high quality in a demanding, fast-paced environment. Focus on creating iconic culinary experiences through precision and attention to detail.
On-site · Calgary
Lead and develop a high-performing culinary team of 50-100 individuals while driving personal growth and operational success. Execute quarterly strategic goals and maintain high standards for product quality, profit, and guest experience.
On-site · Calgary
Produce all sushi menu items while maintaining high quality and consistency. Deliver world-class culinary experiences within a demanding and fast-paced environment.
On-site · Calgary
Responsible for attracting, retaining, and developing a high-performing team of 50-100 individuals. The role involves executing quarterly strategic goals while maintaining high standards for product, profit, and guest experience.
On-site · Calgary
Lead and develop a high-performing culinary team of 50-100 individuals while driving personal growth. Execute quarterly strategic goals to maintain high standards in product quality, profit, and guest experience.
On-site · Calgary
The Restaurant Manager is responsible for leading a high-performing team of 50-100 individuals and managing a multi-million-dollar business. Key duties include executing strategic planning goals and maintaining high standards for product, profit, and guest experience.
On-site · Calgary
Lead and develop a high-performing culinary team of 50-100 individuals while driving their personal growth. Execute quarterly strategic goals to maintain high standards in product quality, profit, and guest experience.
On-site · Toronto
Lead and develop a high-performing culinary team of 50-100 individuals while managing the operations of a multi-million-dollar restaurant. Execute quarterly strategic goals and maintain high standards for product quality, profit, and guest experience.
On-site · Winnipeg
Lead and develop a high-performing culinary team of 50-100 individuals within a multi-million-dollar restaurant. Execute quarterly strategic goals while maintaining high standards for product quality, profit, and guest experience.
On-site · Calgary
Lead and develop a high-performing culinary team of 50-100 individuals while driving personal growth and operational success. Execute quarterly strategic goals and maintain high standards for product quality, profit, and guest experience.
On-site · Edmonton
Lead and develop a high-performing culinary team of 50-100 individuals while managing the operations of a multi-million-dollar restaurant. Execute quarterly strategic goals and maintain high standards for product quality, profit, and guest experience.
On-site · Kelowna
Lead and develop a high-performing culinary team of 50-100 individuals while driving their personal growth. Execute quarterly strategic goals to maintain high standards in product quality, profit, and guest experience.