Graduate Program - Chef executif Junior - Canada - M/F, Toronto

At Newrest, we move forward thanks to those who get involved, take risks, and are eager to develop. Join a dynamic team with an entrepreneurial and sporty mindset, where decisions are taken quickly without fear of failure. At Newrest, everyone contributes to the Group’s growth. Here, hands-on experience matters, even the CEO pushes trolleys.

About Newrest Newrest, an expert in out-of-home catering and Facility Management, is one of the world leaders in multi-sector catering. Driven by a pioneering“Unlimited” spirit, the Group operates in 53 countries with 60,000 employees.

Our services cover a wide range of areas: airline catering, buy-on-board, onboard duty free, concession catering, remotes sites and Facility Management services, rail catering, airport and motorway concessions.

More than just a company, Newrest represent a true family, with 97% of its capital owned by over 700 employees.

Our Operations

Main activities: Airline catering

Our Graduate Program Our Graduate Program is a fast-track

12-month program

designed to support high-potential young talents in developing their skills and taking on responsibilities.

A true

career accelerator , our Graduate Program combines hands-on operational experience, structured skills development, and close support (mentoring, HR follow-up, regular feedback). Graduates are fully immersed in key business challenges and actively contribute to high value-added projects.

Your role

We are looking for a

Junior Executive Chef .

You will report directly to the

Executive Chef of Canada .

Key responsibilities

Reporting to the Executive Chef, you will be trained in our operations with the objective of evolving within the Group.

Culinary Production&Support

Develop new menus and recipes in line with client requirements and specifications

Source new products in collaboration with the Procurement team

Supervise production techniques (cooking, preparation)

Ensure compliance with procedures and maintain high-quality standards

Oversee production across units and implement corrective action plans when needed

Share expertise and train kitchen staff

Ensure compliance with

health, hygiene, and safety standards

Lead and motivate kitchen teams

Management

Conduct internal audits and controls ( food testing ) to ensure menu compliance (product quality, portion size)

Monitor costs related to recipe development and product usage

Commercial

Maintain strong relationships with clients

Participate in client presentations alongside commercial teams

Anticipate client needs and propose tailored menu solutions

Prepare and provide all necessary documentation to ensure proper menu execution

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