It all starts with the everyday
Belleville, ON, Canada
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)
Sur place · 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.
Sur place · 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.
Sur place · 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.
Sur place · 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.
Sur place · 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.
Sur place · 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.
Sur place · Montréal
The Third Cook is responsible for preparing ingredients, cooking simple dishes, and assisting senior cooks with meal production. They must also maintain kitchen cleanliness, ensure food safety standards are met, and manage inventory rotation.
Sur place · Montréal
The First Cook is responsible for planning and coordinating kitchen production while ensuring high-quality food preparation and presentation. They also supervise the kitchen team and manage inventory to ensure operational efficiency and compliance with safety standards.
Sur place · Montréal
The barista is responsible for preparing and serving hot and cold beverages while providing excellent customer service to students. They must also maintain cleanliness, manage inventory, and operate the cash register efficiently.
Sur place · Montréal
The barista is responsible for greeting customers, taking orders, and preparing hot and cold beverages while maintaining a clean and sanitary workspace. Additionally, they must manage the coffee cart supplies, operate the cash register, and follow all cash handling procedures.
Sur place · Montréal
The Barista is responsible for greeting customers, taking orders, and preparing hot and cold beverages. They must also maintain the coffee cart station in a sanitary condition and manage cash transactions according to company procedures.
Sur place · Magog
The cook is responsible for preparing and cooking meals according to established recipes while maintaining high standards of food quality and presentation. They must also manage inventory, ensure kitchen cleanliness, and adhere to strict food safety and hygiene regulations.
Sur place · Drummondville
The cook is responsible for preparing and cooking meals according to established recipes while maintaining high standards of food safety and presentation. They also manage inventory, ensure kitchen cleanliness, and collaborate with the team to provide efficient service.
Sur place · Granby
The cook will support the chef in daily food service operations, including meal preparation, cooking, and service. They are responsible for maintaining high standards of food safety, health, and safety protocols while ensuring a positive customer experience.
Sur place · Bromont
Support the chef in daily food service activities and a la carte menu execution. Responsible for general food production, cooking, and service while adhering to safety and marketing programs.
Sur place · Montréal
The barista is responsible for greeting customers, taking orders, and preparing hot or cold beverages while maintaining a clean and sanitary workspace. They must also manage cash transactions and ensure the cafe display is attractive and well-stocked.
Sur place · Montréal
The barista is responsible for greeting customers, taking orders, and preparing hot and cold beverages while maintaining a clean and sanitary workspace. They must also manage cash transactions and ensure the coffee cart displays are attractive and well-stocked.
Sur place · Saint-Bruno-de-Montarville
The Production Chef is responsible for managing kitchen operations, food production, and staff coordination to ensure high-quality meal service. They also oversee inventory, labor management, and strict adherence to health, safety, and sanitation standards.
Sur place · Montréal
The 3rd Cook will assist in kitchen operations, including menu and inventory management, while ensuring high standards of food safety and customer service. They will work under pressure during peak hours to maintain a welcoming environment for students.
Sur place · Sherbrooke
The kitchen aide will support the chef in daily food service operations, including food preparation, cooking, and service. They are responsible for maintaining high standards of food safety, health and safety protocols, and customer service excellence.