Founded in Marseille in 1966 by Pierre Bellon, Sodexo is the leader in Food and Services, shaping better everyday experiences at every moment in life: work, heal, learn and play. The Group stands out for its independence, its founding family shareholding and its responsible business model. With its services, Sodexo meets all the challenges of everyday life with a dual goal: to improve the quality of life of our employees and those we serve, and contribute to the economic, social and environmental progress in the communities where we operate. For Sodexo, growth and social commitment go hand in hand. Our purpose is to create a better everyday for everyone to build a better life for all. Sodexo is included in the CAC Next 20, Bloomberg France 40, CAC SBT 1.5, FTSE 4 Good and DJSI indices. Sodexo Key figures: 24 billion euros Fiscal 2026 consolidated revenues 443,000 employees as at August 31, 2026 #1 France-based private employer worldwide 43 countries 80 million consumers served daily 8.3 billion euros in market capitalization (as at October 22, 2026)
On-site · Calgary
The Barista is responsible for preparing specialty beverages, serving food, and maintaining a clean and sanitary work environment. They will also handle cash transactions and provide exceptional customer service to patients, visitors, and hospital staff.
On-site · Québec
Prepare sandwiches and other food, wash dishes, serve customers, and process and balance cash transactions. Restock refrigerators and supplies, label takeaway meals, prepare lunch boxes, clean kitchen equipment and the salad bar, and store leftover food according to company standards.
On-site · Montréal
The Chef Manager is responsible for overseeing kitchen operations, managing food costs, and ensuring high-quality service for students on campus. They will lead the team, handle inventory and scheduling, and maintain strict health and safety standards.
On-site · Sainte-Anne-de-Bellevue
The cook is responsible for preparing and presenting catering trays and internal delivery orders while supporting daily kitchen production. They will also assist with service during lunch hours and ensure compliance with food safety and quality standards.
On-site · Gatineau
The food counter attendant is responsible for serving customers efficiently and preparing food and beverages according to established procedures. They must also maintain a clean, safe work environment and manage transactions at the cash register.
On-site · Montréal
The banquet team member is responsible for setting up and dismantling meeting and event spaces, including furniture and catering stations. They also provide professional service during events, maintain cleanliness, and ensure all health and safety standards are met.
On-site · Edmonton
The Cook Supervisor oversees daily food service operations, including meal production, distribution, and inventory management within a correctional facility. They are responsible for training staff and inmate workers while ensuring strict compliance with food safety, sanitation, and security protocols.
On-site · Montréal
The Executive Chef will lead culinary operations, including menu planning, food production, and financial management for catering and cafeteria services. They are responsible for supervising kitchen teams, ensuring food safety compliance, and promoting sustainable culinary practices.
On-site · Toronto
The dishwasher is responsible for maintaining the cleanliness of kitchen equipment, dishes, and utensils while ensuring the dishwashing station remains sanitized. They also perform light custodial tasks and assist with food preparation while adhering to safety and sanitation policies.
On-site · Toronto
Prepare meals according to quality standards and recipes while managing food inventory to minimize waste. Coordinate kitchen service for fine dining and events while maintaining strict sanitation and cleanliness standards.
On-site · Toronto
Prepare high-quality meals according to recipes while maintaining portion control and minimizing food waste. Coordinate kitchen service, manage inventory, and ensure strict adherence to sanitation and safety standards.
On-site · Toronto
Prepare meals according to quality standards and recipes while managing food inventory to minimize waste. Coordinate kitchen service for fine dining and events while maintaining strict sanitation and safety standards.
On-site · Toronto
Prepare meals according to recipes while maintaining quality standards and minimizing food waste. Coordinate kitchen service, manage inventory, and ensure strict adherence to sanitation and safety protocols.
On-site · Toronto
Prepare meals according to recipes while maintaining quality standards and minimizing food waste. Coordinate kitchen service, manage inventory, and ensure sanitation standards are met throughout the facility.
On-site · Toronto
Prepare meals according to portion and quality standards while maintaining kitchen sanitation and cleanliness. Coordinate service flow, manage inventory, and assist in training kitchen staff to ensure high-quality guest experiences.
On-site · Montréal
The Executive Chef will coordinate and oversee food production for catering, conferences, and cafeteria services while managing daily operations and financial performance. They are responsible for leading kitchen teams, ensuring food safety compliance, and implementing sustainable culinary programs.
On-site · Toronto
The Jr Sous Chef will work alongside the Executive Chef to manage daily food service operations and catering outlets. They are responsible for leading the culinary team, overseeing food inventory, and ensuring consistent delivery of high-quality food services.
On-site · Sainte-Anne-de-Bellevue
The cook will primarily manage catering trays for internal deliveries and provide support to the production cook. Additionally, the role involves assisting with service during lunch hours while adhering to food safety and security standards.
On-site · Montréal
The Sous-Chef will prepare high-quality meals according to standardized recipes while managing budgets, food safety, and hygiene protocols. They will also participate in menu planning and supervise daily catering operations for a professional clientele.
On-site · Montréal
The Sous-Chef will prepare high-quality meals following standardized recipes while managing food costs, waste, and kitchen hygiene. They will also oversee daily catering operations and assist in menu planning for a professional client environment.