KOYO Japanese Steakhouse jobs in Etobicoke are now open as the restaurant prepares for its grand opening in Toronto in November 2026. The pre-opening team is hiring for every Front of House and Back of House position, from restaurant managers, servers, hosts and bartenders to executive chefs, grill chefs, sushi chefs, line cooks and stewards. If you are searching for restaurant jobs in Etobicoke, hospitality jobs in Toronto or a chance to join a brand-new Japanese steakhouse from day one, this is a rare opportunity to help shape a dining experience from the ground up. KOYO is looking for passionate, reliable and guest-focused hospitality professionals who take pride in quality food, warm service and teamwork. Whether you are an experienced restaurant professional ready for your next step or an enthusiastic talent with strong hospitality skills, there is a place for you on the opening team. Joining a pre-opening team means training together, building standards and growing with the restaurant as it launches in Etobicoke. Review the full list of open positions below, check the duties and requirements for each role, and send your resume by email, clearly stating the position you want. Apply early, because opening teams are built quickly and strong candidates are often shortlisted first.
Open Positions at KOYO Japanese Steakhouse
| Position | Department | Location | Apply |
|---|---|---|---|
| Restaurant Manager | Front of House | Etobicoke, Toronto, ON | Apply Now |
| Assistant Restaurant Manager | Front of House | Etobicoke, Toronto, ON | Apply Now |
| Host / Hostess | Front of House | Etobicoke, Toronto, ON | Apply Now |
| Server | Front of House | Etobicoke, Toronto, ON | Apply Now |
| Bartender | Front of House | Etobicoke, Toronto, ON | Apply Now |
| Food Runner / Busser | Front of House | Etobicoke, Toronto, ON | Apply Now |
| Executive Chef | Back of House | Etobicoke, Toronto, ON | Apply Now |
| Sous Chef | Back of House | Etobicoke, Toronto, ON | Apply Now |
| Grill Chef | Back of House | Etobicoke, Toronto, ON | Apply Now |
| Sushi Chef | Back of House | Etobicoke, Toronto, ON | Apply Now |
| Line Cook | Back of House | Etobicoke, Toronto, ON | Apply Now |
| Prep Cook | Back of House | Etobicoke, Toronto, ON | Apply Now |
| Dishwasher / Steward | Back of House | Etobicoke, Toronto, ON | Apply Now |
Duties and Responsibilities
Front of House
Restaurant Manager
- Lead the pre-opening and daily operation of the dining room, bar and service team.
- Recruit, train, schedule and coach Front of House staff to KOYO service standards.
- Monitor guest satisfaction, resolve concerns and protect the quality of every guest experience.
- Control labour and operating costs, inventory and cash handling in line with targets.
- Ensure compliance with health, safety, licensing and responsible alcohol service rules.
Assistant Restaurant Manager
- Support the Restaurant Manager in running shifts smoothly, from opening to close.
- Supervise servers, hosts, bartenders and support staff on the floor.
- Handle guest feedback quickly and professionally.
- Assist with scheduling, training, ordering and inventory counts.
- Enforce cleanliness, safety and service procedures throughout the shift.
Host / Hostess
- Greet and seat guests warmly and manage reservations and walk-ins.
- Answer phone and online enquiries and keep the waitlist accurate.
- Balance table assignments with the servers and kitchen pace.
- Keep the entrance, host stand and waiting area clean and welcoming.
- Communicate guest needs and special occasions to the service team.
Server
- Welcome guests, present the menu and make confident recommendations.
- Take orders accurately and communicate them clearly to the kitchen and bar.
- Serve food and beverages with attention to timing and presentation.
- Check in with guests, anticipate needs and handle requests or concerns.
- Process payments accurately and keep the station clean and stocked.
Bartender
- Prepare and serve cocktails, sake, wine, beer and non-alcoholic drinks to recipe.
- Keep the bar stocked, organized, clean and ready for service.
- Serve alcohol responsibly and follow all licensing rules.
- Engage guests at the bar and recommend drinks that suit their taste.
- Track inventory, assist with ordering and handle bar payments accurately.
Food Runner / Busser
- Deliver food to the correct tables quickly, hot and well presented.
- Clear and reset tables promptly between guests.
- Support servers with water, cutlery, plates and other table needs.
- Keep the dining room, service stations and side areas clean.
- Work closely with the kitchen and floor team to keep service flowing.
Back of House
Executive Chef
- Lead the kitchen and design the menu, specifications and plating standards.
- Recruit, train and manage the culinary team ahead of and after opening.
- Source quality ingredients and manage suppliers, ordering and food costs.
- Maintain consistency in taste, presentation and speed across every service.
- Enforce food safety, sanitation and workplace safety standards.
Sous Chef
- Run the kitchen line in the Executive Chef’s absence and support daily operations.
- Supervise, train and schedule cooks and kitchen support staff.
- Check quality, portioning and presentation on every plate.
- Manage prep lists, ordering, receiving and stock rotation.
- Maintain a clean, organized and safe kitchen.
Grill Chef
- Cook steaks, proteins and vegetables on the grill to exact temperature and specification.
- Prepare grill station mise en place before each service.
- Maintain consistent quality, portions and plating.
- Keep the grill and station clean, safe and well organized.
- Communicate with the line and expediter to keep tickets on time.
Sushi Chef
- Prepare sushi, sashimi and other Japanese cold dishes with precision and care.
- Handle, slice and store fish and seafood following safety standards.
- Prepare and season sushi rice and other station components.
- Maintain presentation quality and consistency on every plate.
- Keep the sushi station spotless and well stocked.
Line Cook
- Prepare menu items on your station to recipe and quality standards.
- Complete station set-up and prep before service.
- Work quickly and accurately during busy periods.
- Follow food safety, labelling and storage procedures.
- Clean and break down your station at the end of each shift.
Prep Cook
- Wash, cut, portion and prepare ingredients following the daily prep list.
- Prepare sauces, marinades and basic components to recipe.
- Label, date and store food properly and rotate stock.
- Support the line cooks with ingredients during service.
- Keep prep areas clean, organized and sanitized.
Dishwasher / Steward
- Wash, sanitize and put away dishes, glassware, cookware and utensils.
- Keep the dish area, kitchen floors and equipment clean.
- Handle garbage, recycling and deliveries as directed.
- Help the kitchen team with basic cleaning and organization.
- Follow sanitation and workplace safety procedures at all times.
Requirements
Front of House
Restaurant Manager
- Previous restaurant management experience, ideally in full-service or fine dining.
- Strong leadership, communication and problem-solving skills.
- Knowledge of scheduling, cost control and restaurant systems.
- Smart Serve and Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings, weekends and holidays.
Assistant Restaurant Manager
- Experience in a supervisory or management role in a restaurant.
- Strong people skills and a calm approach to busy service.
- Comfortable with POS systems and basic reporting.
- Smart Serve and Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings, weekends and holidays.
Host / Hostess
- Friendly, polished and professional presentation.
- Strong communication skills; previous hosting experience is an asset.
- Ability to stay organized and calm under pressure.
- Comfortable with reservation and POS systems or quick to learn.
- Flexible availability, including evenings and weekends.
Server
- Previous serving experience in a full-service restaurant preferred.
- Good communication skills and a guest-first attitude.
- Ability to work at a fast pace and as part of a team.
- Smart Serve and Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings, weekends and holidays.
Bartender
- Previous bartending experience in a busy restaurant or bar.
- Knowledge of cocktails, sake, wine and beer; Japanese spirits knowledge is an asset.
- Strong guest service and multitasking skills.
- Valid Smart Serve certification.
- Flexible availability, including evenings and weekends.
Food Runner / Busser
- Previous restaurant experience is an asset, but not required.
- Ability to stay on your feet, lift trays and work quickly.
- Reliable, team-oriented and attentive to detail.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings and weekends.
Back of House
Executive Chef
- Proven experience leading a kitchen, preferably in a high-volume or Japanese-inspired concept.
- Strong menu development, costing and kitchen management skills.
- Ability to lead, train and inspire a culinary team.
- Food Handler certification and strong food safety knowledge.
- Willingness to work flexible hours, including evenings, weekends and holidays.
Sous Chef
- Previous experience as a Sous Chef or senior Chef de Partie.
- Strong cooking skills and leadership ability.
- Knowledge of food safety, ordering and inventory control.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings, weekends and holidays.
Grill Chef
- Proven experience on the grill in a steakhouse or full-service restaurant.
- Excellent knowledge of cooking temperatures and meat handling.
- Ability to stay consistent and calm during busy service.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings and weekends.
Sushi Chef
- Proven experience preparing sushi and sashimi in a restaurant.
- Strong knife skills and knowledge of fish handling and food safety.
- Attention to detail and pride in presentation.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings and weekends.
Line Cook
- Previous line cooking experience in a busy kitchen preferred.
- Ability to follow recipes and work at pace.
- Good teamwork, communication and time management.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings and weekends.
Prep Cook
- Previous kitchen or prep experience is an asset.
- Good knife skills and ability to follow prep lists.
- Reliable, organized and willing to learn.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including early starts, evenings and weekends.
Dishwasher / Steward
- No previous experience required; restaurant experience is an asset.
- Ability to stand for long periods and lift heavy items.
- Reliable, hard-working and team-oriented.
- Food Handler certification (or willingness to obtain).
- Flexible availability, including evenings and weekends.
About KOYO Japanese Steakhouse
KOYO Japanese Steakhouse is a new dining destination opening in Etobicoke, Toronto, in November 2026. The restaurant brings together Japanese-inspired flavours, quality steakhouse cooking and warm, attentive service. The opening team will set the standard from day one, building a culture of care, craft and hospitality that guests will want to return to.
Benefits of Joining KOYO
- Be part of the opening team from day one.
- Pre-opening training so you start with confidence.
- Opportunities to learn and grow as the restaurant grows.
- A supportive, team-focused work environment.
- Competitive compensation, discussed during the interview process.
Application Process
- Prepare an up-to-date resume.
- Email it to msabeh@evolvgroup.ca.
- Write the position you are applying for in the subject line (for example, “Application – Server”).
- Shortlisted candidates will be contacted for an interview.
Applying for more than one role? Mention each position in your email. Be part of something exceptional from day one.
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