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Front of House Supervisor

Job in Vaughan, Ontario, Canada
Listing for: Workstream
Full Time position
Listed on 2026-03-06
Job specializations:
  • Restaurant/Food Service
    Restaurant Manager, Catering, Food & Beverage, Cook & Chef
Salary/Wage Range or Industry Benchmark: 40000 - 60000 CAD Yearly CAD 40000.00 60000.00 YEAR
Job Description & How to Apply Below

Front of House Supervisor - Immediate Hiring

Are you passionate about delivering exceptional dining experiences and leading a team to success?

Join our team as a Front of House Supervisor and be part of a dynamic Leadership Team dedicated to mentorship, skill development, and career growth. Our restaurants are known for fostering a supportive environment where you can enhance your leadership skills and make lasting connections.

Key Responsibilities
  • Produce menu items efficiently and consistently to company standards
  • Lead shifts, support senior leadership, and help manage budget goals
  • Promote team morale through contests and support
  • Ensure the use of top-quality ingredients while managing costs
Key Requirements
  • Prior culinary experience in a full-service restaurant with strong production skills
  • Desire to motivate and develop team members
  • Committed to continuous improvement and inclusivity
  • Energetic, positive, and embracing of diversity
  • Previous culinary leadership experience is a plus
Opportunities
  • Develop valuable leadership skills and experience
  • Grow your career in our expanding company
  • Work with senior leaders and attend development seminars
  • Explore opportunities to be part of new restaurant openings across Canada and the USA

Location:

Vaughan 41 Colossus Dr, Woodbridge, ON L4L 9J8, Canada

WE DON’T JUST LOVE FOOD, WE LIVE IT
The culmination of more than seventeen years of experience serving our communities, Chop offers handcrafted cuisine, signature cocktails, and enlightened hospitality. Enjoyed by guests at 17 locations across Canada.
Executive Chef Stephen Clark delivers culinary adventures crafted with curiosity, experimentation, and a commitment to the craft of dining.

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