Event Cook - Corporate Services
About the job
- A food service permit or valid health/food handler card is required where mandated by local or provincial government.
- The role requires carrying or lifting items weighing up to 50 pounds, remaining stationary for extended periods, standing and moving about the kitchen, handling food and kitchen utensils, and bending, stooping, and kneeling.
- A culinary diploma or degree is an asset.
- Food Handler’s Certification is an asset.
- Ability to follow recipes and instructions accurately.
- Basic understanding of professional cooking and knife-handling skills.
- Ability to take direction and work calmly and effectively under pressure.
- Ability to work flexible hours, including early mornings and late nights; the schedule is Monday through Friday and requires night work.
- Communication skills are used when interacting with cooks, wait staff, and guests; reading and writing are used to prepare meals from recipes and track inventory; problem-solving, reasoning, and basic mathematical skills are also used.
- Two to three years of cooking experience in a fast-paced restaurant is an asset.
- Prepare meals for Fine Dining à la Carte and event sections, assist with kitchen activities, coordinate service at the pass and food pickup, and ensure guests receive high-quality food in a timely manner.
- Organize daily restaurant preparation, including line setup and prepping.
- Advise the supervisor about low inventory, assist with receiving items, and take inventory as needed.
- Maintain kitchen sanitation and cleanliness to meet or exceed health board and hotel requirements.
- Report unsafe or malfunctioning equipment to the supervisor.
- Assist in training kitchen team members and ensure cooks’ duties are completed during the shift.
- Coordinate and communicate with other departments, including Banquets, Outlets, and Guest Services; occasionally interact directly with guests.
- Perform ware-washing, dishwashing, or other kitchen duties as needed, and carry out other duties as assigned.
- Follow all company and brand standards.
- Two to three years of cooking experience in a fast-paced restaurant is an asset.
- A culinary diploma or degree is an asset.
- Food Handler’s Certification is an asset.
About the company
Sodexo provides Food and Services by managing on-site facilities and catering across work, healthcare, education, and leisure environments. Its offerings include on-site meal services, cleaning, maintenance, and other facilities-management tasks designed to improve daily life for employees and the people served. The company differentiates itself through its global scale (present in 43 countries, serving about 80 million consumers daily), its independent, family-owned structure, and a strong, responsible business model focused on social and environmental progress. Sodexo aims to grow while elevating quality of life for employees and clients and contributing to the economic and community well-being where it operates.
Company Size
10,001+
Company Stage
IPO
Headquarters
Issy-les-Moulineaux, France
Founded
1966
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Simplify's Take
What believers are saying
- Q3 Fiscal 2026 organic revenue grew 2.0%, beating expectations on July 1, 2026.
- Management raised FY2026 organic growth guidance to 1.2%-1.5% after the Q3 beat.
- University of Northern Colorado and Clariant wins show continued contract momentum in North America.
What critics are saying
- Reuters on August 26, 2026 said Sodexo will cut 1,000-plus French jobs.
- North America organic revenue fell 1.5% in Q1 Fiscal 2026, led by Education losses.
- Prolonged execution misses under Thierry Delaporte would trap Sodexo in permanent margin compression.
What makes Sodexo unique
- Pluxee spin-off made Sodexo a pure-play food and services operator by 2025.
- Sodexo combines catering, workplace services, and healthcare dining across 45 countries.
- Grupo Mediterránea, acquired February 2026, deepens European scale and local account density.
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Benefits
- Employee Discounts
- Professional Development Budget
- Flexible Work Hours