Sesame
rich in possibility

Since 2011, Sésame Restaurants have been offering guests a reimagined Asian dining experience. We believe our Chefs are the heart of our kitchens. Together, we are committed to delivering a memorable customer experience. We value coming together, sharing, and creating unforgettable moments in a vibrant atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees at Groupe Sésame are expected to work collaboratively, maintain a strong customer focus, enjoy their work, respect individuals and standards, and demonstrate commitment and dedication.

Our growth allows us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of diplomas or years of experience.

Joining our team means becoming part of a meaningful human adventure within the great Sésame family.

*Our commitment to diversity and inclusion : Sésame is an inclusive company. Our job postings are intended for all genders and the masculine form is used solely to simplify the text.

Job Description

The Head Chef is responsible for kitchen management, team planning and coordination, as well as inventory and food cost management. They also oversee food preparation, presentation, and quality control. The Head Chef must be able to perform the same duties as their team members and work closely with all staff members, particularly the Branch Manager, to ensure smooth operations during service.

Salary : Starting at $60,000 annually, plus bonus.

Main Tasks and Responsibilities

Kitchen Management

• Ensure the smooth operation of all culinary activities within the branch.
• Collaborate closely with the Branch Manager to maintain optimal coordination.
• Ensure employees comply with company policies and regulations.
• Place orders according to operational needs and sales forecasts.
• Ensure the maintenance and upkeep of kitchen equipment and appliances.
• Manage crisis situations such as technical issues, equipment breakdowns, or medical emergencies.
• Ensure cleanliness of equipment and work areas.
• Manage food waste and plan for slower periods to minimize losses.

Product and Food Quality Management

• Manage expiration dates and inventory rotation.
• Ensure compliance with hygiene, food safety standards, and local regulations.
• Regularly verify the quality and consistency of dishes served according to company standards.
• Implement procedures to maintain food quality and safety.
• Achieve targets established for Environex evaluations and internal standard audits.

Staff Management

• Ensure schedules are prepared according to traffic forecasts, posted on time (no later than the previous Thursday), and aligned with labor cost objectives.
• Manage recruitment, hiring, training, and supervision of kitchen teams.
• Ensure continuous employee training.
• Promote versatility among team members.
• Select and train management team members.
• Monitor employee performance and provide regular feedback to support development.
• Organize team meetings and implement initiatives to strengthen team cohesion and efficiency.
• Manage internal conflicts and address disciplinary issues appropriately.
• Ensure human resources management complies with legal standards.
• Encourage professional growth and personal development within the team.
• Ensure kitchen employees wear professional attire in accordance with company standards and regulations.

Customer Relations and Experience

• Take customer feedback and comments into account to improve the overall guest experience.
• Implement corrective actions to resolve recurring issues identified.

Administrative and Financial Management

• Prepare forecasts for sales, costs, and performance based on the branch’s history and market trends, and adjust staffing and inventory needs accordingly.
• Ensure all administrative reports (e.g., inventory files) are sent to head office within required deadlines.
• Manage inventory and stock levels according to established objectives.

Qualifications / Requirements

• Minimum of 5 years of restaurant experience and 2 years in a management position.
• Strong leadership and team management skills.
• Excellent communication skills.
• Strong ability to prioritize tasks effectively.
• Ability to work under pressure.
• Proficiency in both French and English, written and spoken.
• MAPAQ certification and First Aid certification are considered assets.

Our Benefits

• Competitive salary
• Bonus program tied to annual objectives
• Cell phone plan reimbursement (up to $60)
• Opportunities for professional growth and advancement
• A welcoming and supportive team
• Meals and beverages provided
  

So, what are you waiting for to join us? You might just be our next great talent!

Since 2011, Sesame Restaurants have been offering guests a modern take on the Asian dining experience. We firmly believe that our employees are our greatest asset. Together, we are committed to delivering an unforgettable customer experience. We value bringing people together, sharing, and creating memorable moments in a dynamic atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees of the Sesame Group are expected to demonstrate teamwork, customer focus, enjoyment in their work, respect for individuals and standards, as well as dedication and commitment.

Our growth enables us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of educational background or years of experience. Joining our team means embarking on a rewarding human adventure as part of the Sesame family.

*Our Commitment to Diversity and Inclusion: Sesame is an inclusive company. Our job postings are gender-neutral; the masculine form is used solely to simplify the text.

Job Description

You will be responsible for preparing and servicing all kitchen stations while ensuring compliance with Sesame standards. You will work closely with the entire team to ensure smooth operations during service.

Employment Type: Full-time, 30 hours per week

Salary: Starting at $19.00 per hour + tips

Work Schedule: Monday to Friday / Day Shift / Evening Shift / Weekends

Main Duties and Responsibilities

• Prepare and cook dishes according to established recipes and standards.
• Ensure the quality and presentation of all dishes served.
• Follow food hygiene and safety regulations.
• Maintain proper stock rotation procedures.
• Ensure your workstation remains clean and organized at all times.
• Perform cleaning and maintenance tasks for the restaurant and its equipment.
• Assist with receiving deliveries and inventory, when required.
• Collaborate with both service and kitchen teams to ensure smooth and efficient operations.
• Perform any other related duties as assigned.

Qualifications / Requirements

• Previous kitchen experience (minimum 2 years).
• Knowledge of culinary techniques and hygiene standards.
• Ability to work under pressure and adapt to a fast-paced environment.
• Proactive, punctual, and team-oriented.
• Passion for cooking and a willingness to learn.

Our Benefits

• Competitive salaries
• Daily staff meal benefits
• A career path with growth and advancement opportunities
• A welcoming and supportive team

So, what are you waiting for? Join us today — you could be our next great talent!

Since 2011, Sesame Restaurants have been offering guests a modern take on the Asian dining experience. We firmly believe that our employees are our greatest asset. Together, we are committed to delivering an unforgettable customer experience. We value bringing people together, sharing, and creating memorable moments in a dynamic atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees of the Sesame Group are expected to demonstrate teamwork, customer focus, enjoyment in their work, respect for individuals and standards, as well as dedication and commitment.

Our growth enables us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of educational background or years of experience. Joining our team means embarking on a rewarding human adventure as part of the Sesame family.

Our Commitment to Diversity and Inclusion: Sesame is an inclusive company. Our job postings are gender-neutral; the masculine form is used solely to simplify the text.

Job Description

The Assistant Manager is responsible for ensuring the smooth operation of the restaurant and maintaining customer satisfaction whenever the Branch Manager is absent. Their role is to increase engagement, accountability, and efficiency within the service team.

This is a hybrid position where you will perform administrative duties and supervise floor operations while also serving guests as a lead server during certain shifts.

Employment Type: Full-time

Salary: Starting at $21.00 per hour + tips

Work Schedule: Monday to Friday / Weekends / Day Shift / Evening Shift

Main Duties and Responsibilities

Operational Management

• Ensure the smooth day-to-day operations of the restaurant.
• Lead opening and/or closing procedures.
• Work closely with the Head Chef or Sous Chef to ensure optimal coordination.
• Ensure housekeeping tasks are completed and maintained.
• Ensure employees comply with company policies and regulations.
• Ensure compliance with Sesame dining room standards and procedures.
• Regularly verify the quality of dishes served and their compliance with company standards.
• Optimize reservation management to avoid conflicts or extended wait times (in the absence of the Branch Manager).
• Organize table layouts and customer flow management to maximize service efficiency (in the absence of the Branch Manager).
• Place orders based on operational needs and consumption forecasts.
• Ensure compliance with hygiene and food safety standards.
• Handle crisis situations such as technical issues, equipment breakdowns, or medical emergencies (in the absence of the Branch Manager).
• Assist staff in carrying out their duties across all service positions.

Staff Management

• Participate in recruiting, hiring, training, and managing the service team.
• Support ongoing employee training and encourage suggestive selling practices within the service team.
• Participate in employee performance evaluations.
• Motivate and coach employees to ensure high-quality service.
• Manage internal conflicts and address disciplinary matters appropriately (with the Branch Manager).
• Encourage professional growth and personal development among team members (in collaboration with the Branch Manager).
• Ensure employees maintain a professional appearance in accordance with company standards and regulations.

Customer Relations and Experience

• Implement initiatives aimed at retaining existing customers and attracting new ones.
• Supervise guest reception and their overall dining experience.
• Ensure a pleasant and comfortable atmosphere (music, lighting, temperature, etc.).
• Handle customer complaints professionally and promptly (in the absence of the Branch Manager).
• Take customer feedback and comments into account to improve the overall experience.
• Participate in implementing corrective actions to address recurring issues that have been identified.

Administrative and Financial Management

• Contribute to achieving the restaurant’s financial and operational objectives.
• Assist in preparing administrative reports (daily reports, payroll reports, inventories, etc.).
• Participate in monthly inventory counts.

Service Duties and Responsibilities

• Welcome guests courteously.
• Present the menu, make recommendations, and answer questions regarding food and beverages.
• Provide personalized service, anticipate guest needs, respond promptly to requests, and ensure customer satisfaction.
• Take orders and communicate them to the kitchen and bar.
• Prepare and present bills to guests and process payments.
• Ensure cleanliness of workstations and the dining area.
• Prepare the dining room before service and restore it after service.
• Perform cleaning and maintenance tasks for the restaurant and its equipment.
• Collaborate with service and kitchen teams to ensure smooth and efficient operations.
• Perform any other related duties as assigned.

Qualifications / Requirements

• Restaurant industry experience (minimum 3 years).
• Management experience (minimum 2 years).
• Strong customer service orientation.
• Excellent leadership and team management skills.
• Strong communication skills.
• Ability to work under pressure and adapt to a fast-paced environment.
• Proficiency in both French and English, written and spoken.
• Passion for the restaurant industry and a willingness to learn.

Our Benefits

• Competitive salaries
• Daily staff meal benefits
• A career path with growth and advancement opportunities
• A welcoming and supportive team

So, what are you waiting for? Join us today, you could be our next great talent!

Since 2011, Sésame Restaurants have been offering guests a reimagined Asian dining experience. We believe our Managers are the heart of our restaurants. Together, we are committed to delivering the most unforgettable customer experience possible. We value the joy of gathering, sharing, and creating memorable moments in a vibrant atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees at Groupe Sésame are expected to work collaboratively, maintain a strong customer focus, enjoy their work, respect individuals and standards, and demonstrate commitment and dedication.

Our growth allows us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of diplomas or years of experience. Joining our team means becoming part of a meaningful human adventure within the great Sésame family.

Our commitment to diversity and inclusion:

Sésame is an inclusive company. Our job postings are intended for all genders; the masculine form is used solely to simplify the text.

Job Description

The Branch Manager is responsible for overseeing the smooth operation of all restaurant activities. They are the primary person accountable for revenue, compliance with company standards (both in service and kitchen operations), human resources management, and the overall profitability of the establishment.

Salary: Starting at $60,000 annually, plus bonus.

Main Tasks and Responsibilities

Operational Management

• Ensure the smooth running of the branch’s daily operations.
• Be responsible for opening and closing the branch.
• Collaborate closely with the Head Chef to ensure optimal coordination.
• Ensure employees comply with company policies and regulations.
• Ensure Sésame standards and procedures are respected in the dining room.
• Regularly verify the quality of dishes served and their compliance with company standards.
• Optimize reservation management to avoid conflicts or extended wait times.
• Organize table layouts and customer flow management to maximize service efficiency.
• Place orders according to the establishment’s needs and consumption forecasts.
• Ensure compliance with hygiene, food safety, and local regulations (sanitation, fire safety, accessibility, etc.).
• Ensure proper follow-up on maintenance and repairs.
• Monitor inspections and required legal postings within the branch.
• Manage crisis situations such as technical issues, equipment breakdowns, or medical emergencies.
• Assist staff in carrying out their duties across various service positions.
• Manage losses and plan for slower periods to minimize waste and costs.

Staff Management

• Ensure work schedules are prepared according to traffic forecasts, posted on time (no later than the previous Thursday), and aligned with established labor cost objectives.
• Manage recruitment, hiring, training, and supervision of both service and kitchen teams.
• Ensure employee onboarding and file setup are completed according to administrative procedures.
• Provide ongoing employee training and encourage suggestive selling within the service team.
• Promote versatility among team members.
• Motivate and support employees to ensure high-quality service.
• Select and train management team members.
• Monitor employee performance and provide regular feedback to support their development.
• Organize team meetings and implement initiatives to strengthen team cohesion and efficiency.
• Manage internal conflicts and address disciplinary issues appropriately.
• Ensure human resources management complies with legal standards.
• Encourage professional growth and personal development among team members.
• Ensure employees, both in service and kitchen operations, wear professional attire in accordance with company standards and regulations.

Customer Relations and Experience

• Implement initiatives aimed at building customer loyalty and attracting new guests.
• Oversee customer reception and ensure a positive dining experience throughout their visit.
• Ensure a pleasant and comfortable atmosphere (music, lighting, temperature, etc.).
• Handle customer complaints professionally and efficiently.
• Take customer feedback and comments into account to improve the overall experience.
• Implement corrective actions to resolve recurring issues identified.

Administrative and Financial Management

• Ensure the achievement of the branchs financial and operational objectives.
• Monitor expenses to ensure compliance with the allocated budget.
• Prepare forecasts for sales, costs, and performance based on the establishment’s history and market trends, and adjust staffing and inventory needs accordingly.
• Control operational costs and propose corrective actions to improve profitability.
• Ensure all administrative reports (inventories, daily reports, payroll reports, etc.) are sent to head office within the required deadlines.
• Manage inventory and stock levels according to established objectives.
• Achieve the branch’s established sales targets.

Marketing and Promotion

• Implement local marketing initiatives to attract and retain customers.
• Develop partnerships with local businesses to increase the establishment’s visibility.
• Monitor and respond to customer reviews to identify improvement opportunities.
• Remain attentive to opportunities for business development within the branch.
• Achieve the predefined objective regarding the number of 5-star reviews received.

Qualifications / Requirements

• Minimum of 5 years of restaurant experience and 3 years in a management position.
• Strong customer-oriented mindset.
• Excellent leadership and team management skills.
• Excellent communication and customer service skills.
• Strong ability to prioritize tasks effectively.
• Ability to work under pressure.
• Professionalism and attention to detail.
• Human resources management skills.
• Proficiency in both French and English, written and spoken.
• Proficiency with Windows and Microsoft Office (an asset).
• MAPAQ certification and First Aid certification are considered assets.

Our Benefits

• Competitive salaries
• Bonus program tied to annual objectives
• Cell phone plan reimbursement (up to $60)
• Opportunities for professional growth and advancement
• A welcoming and supportive team
• Meals and beverages provided

So, what are you waiting for to join us? You might just be our next great talent!

Since 2011, Sesame Restaurants have been offering guests a modern take on the Asian dining experience. We firmly believe that our employees are our greatest asset. Together, we are committed to delivering an unforgettable customer experience. We value bringing people together, sharing, and creating memorable moments in a dynamic atmosphere.

Five core values guide our company and foster a positive and motivating work environment. Employees of the Sesame Group are expected to demonstrate teamwork, customer focus, enjoyment in their work, respect for individuals and standards, as well as dedication and commitment.

Our growth enables us to offer enriching career paths to our teams by prioritizing internal advancement, regardless of educational background or years of experience. Joining our team means embarking on a rewarding human adventure as part of the Sesame family.

Our Commitment to Diversity and Inclusion: Sesame is an inclusive company. Our job postings are gender-neutral; the masculine form is used solely to simplify the text.

Job Description

The Sous Chef is responsible for assisting the Head Chef in managing kitchen operations, planning and coordinating teams, and overseeing inventory and raw materials. The Sous Chef also supervises food preparation, presentation, and quality control. They must be able to perform the same duties as their team members and work closely with all staff to ensure smooth operations during service.

Employment Type: Full-time

Hours per Week: 40 hours per week

Salary: Starting at $23.50 per hour + tips

Work Schedule: Monday to Friday / Weekends / Day Shift / Evening Shift

Main Duties and Responsibilities

Kitchen Management

• Ensure the smooth operation of the branch’s culinary activities.
• Lead opening and/or closing procedures.
• Work closely with the Branch Manager or Assistant Manager to ensure optimal coordination.
• Ensure housekeeping tasks are completed and maintained.
• Ensure employees comply with company policies and regulations.
• Place orders based on operational needs and consumption forecasts.
• Ensure proper maintenance and upkeep of kitchen equipment and appliances.
• Handle crisis situations such as technical issues, equipment breakdowns, or medical emergencies (in the absence of the Head Chef).
• Ensure cleanliness of equipment and premises.

Product and Food Quality Management

• Manage expiration dates and stock rotation.
• Ensure compliance with hygiene and food safety standards.
• Regularly verify the quality of dishes served and their compliance with company standards.
• Participate in implementing procedures aimed at maintaining food quality and safety.
• Contribute to achieving targets established for Environex evaluations and internal standard audits.

Staff Management

• Participate in recruiting, hiring, training, and managing kitchen staff.
• Support ongoing employee training and development.
• Participate in employee performance evaluations.
• Handle internal conflicts and disciplinary matters appropriately (in the absence of the Head Chef).
• Encourage professional growth and personal development of team members (in collaboration with the Head Chef).
• Ensure kitchen employees wear professional uniforms that comply with company standards and regulations.

Customer Relations and Experience

• Take customer feedback and comments into account to improve the overall dining experience.
• Participate in implementing corrective actions to address recurring issues that have been identified.

Administrative and Financial Management

• Contribute to achieving operational objectives related to the kitchen.
• Assist in preparing administrative reports (e.g., inventory reports).
• Participate in monthly inventory counts.

Qualifications / Requirements

• Minimum of 3 years of restaurant industry experience and 1 year in a management position.
• Excellent leadership and team management skills.
• Strong communication skills.
• Ability to work under pressure and adapt to a fast-paced environment.
• Proficiency in both French and English, written and spoken.
• MAPAQ certification and First Aid certification are considered assets.

Our Benefits

• Competitive salaries
• Daily staff meal benefits
• A career path with growth and advancement opportunities
• A welcoming and supportive team

So, what are you waiting for? Join us today, you could be our next great talent!