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.
Sur place · Montréal
The coordinator will manage administrative tasks, event planning, and staff scheduling while overseeing inventory and cost control for catering operations. They will also provide operational support during events to ensure high-quality service and compliance with safety standards.
Sur place · Montréal
The cook is responsible for preparing food products according to company standards and maintaining kitchen cleanliness and safety. They must also manage food storage, rotate stock, and communicate effectively with operational departments.
Sur place · Montréal
The barista is responsible for preparing and serving coffee, espresso-based drinks, and related food items while providing excellent customer service. They must also maintain inventory, ensure equipment functionality, and uphold health and safety standards within the cafe.
Sur place · Montréal
The Maitre d'hôtel will supervise and coordinate service staff to ensure high-quality guest experiences during events and banquets. They will also assist management with operational tasks, including human resources, inventory control, and maintaining service standards.
Sur place · Québec
The kitchen aide will assist chefs with food preparation, mise en place, and the receiving of goods. They are also responsible for maintaining a clean, safe, and organized kitchen environment in compliance with hygiene standards.
Sur place · Québec
The team leader is responsible for supervising staff and ensuring the smooth execution of events. They must maintain high standards of customer service while managing personnel and operational tasks.
Sur place · Montréal
The busser is responsible for maintaining a clean and welcoming dining environment by clearing tables, resetting service stations, and managing inventory. They must also ensure compliance with safety, hygiene, and responsible alcohol service standards during high-volume events.
Sur place · Montréal
The Chef de Partie is responsible for preparing ingredients, maintaining kitchen cleanliness, and ensuring high-quality food production for events and restaurants. They also supervise junior staff, manage inventory, and contribute to menu development while adhering to safety and hygiene standards.
Sur place · Montréal
The Chef de partie pâtisserie is responsible for planning, coordinating, and preparing a high volume of desserts and pastries while ensuring quality and safety standards. They will also supervise the pastry team, manage inventory, and oversee production workflows to ensure efficient operations.
Sur place · Montréal
The dishwasher is responsible for cleaning and sanitizing kitchenware and equipment while maintaining a safe and organized workspace. They also assist with the transport of supplies and collaborate with the kitchen team to ensure smooth operations during events.
Sur place · Montréal
The 2nd Commis is responsible for preparing, cooking, and presenting food items while maintaining kitchen cleanliness and safety standards. They must also manage inventory levels and collaborate effectively with the culinary team to ensure high-quality service.