Since 1999, Fresh Kitchen + Juice Bar has been a Toronto staple for modern, plant-based food and drinks. What started as a juice bar on Queen West in 1991 by our founder, Ruth Tal, has turned into a restaurant company that has branched across the Greater Toronto Area, capturing the hearts of people who want to eat with freshness in mind. For over 20 years, it has been our mission to prove that a plant-based diet can be satisfying, energizing and craveable. Jennifer Houston…
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Full company description
Since 1999, Fresh Kitchen + Juice Bar has been a Toronto staple for modern, plant-based food and drinks. What started as a juice bar on Queen West in 1991 by our founder, Ruth Tal, has turned into a restaurant company that has branched across the Greater Toronto Area, capturing the hearts of people who want to eat with freshness in mind.
For over 20 years, it has been our mission to prove that a plant-based diet can be satisfying, energizing and craveable. Jennifer Houston, our Executive Chef and a founding partner at Fresh, has created dishes that are 100% plant-based and made daily, in-house from original recipes, using whole, natural ingredients.
LinkedIn followers
1,492
People associated on LinkedIn
85
Reported office locations
894 Queen St W, Toronto, Ontario, CA
147 Spadina Ave, Toronto, Ontario, CA
47 Front St E, Toronto, Ontario, CA
90 Eglinton Ave E, Toronto, Ontario, CA
326 Bloor St W, Toronto, Ontario, CA
25 The West Mall, Etobicoke, ON M9C 1B8, CA
5031 Hurontario Street, Mississauga, ON L4Z 3X7, CA
320 Danforth Avenue, Toronto, ON M4K 1N8, CA
215 Lakeshore Rd E, Oakville, Ontario L6J 1H7, CA
Business categories
Restaurants & Cafes
Restaurants and food service
Other recorded names
Fresh Kitchen + Juice Bar
Profile identifies a recruitment agency
No
Industry
Restaurants
Size
201-500 employees
Headquarters
Toronto, Ontario
Organization type
Partnership
Fresh Kitchen + Juice Bar has 2 open jobs in Canada as of November 7, 2026. Top locations: Vaughan.
5+ YOE1+ MgmtCandidates need at least 5 years of restaurant management experience, including 1 to 3 years managing multiple units. They should bring strong leadership and coaching skills, comfort with reporting tools and knowledge of restaurant openings, renovations and budgeting.
1+ YOE1+ MgmtCandidates need at least 1 year in a high-volume kitchen or restaurant and 1 year managing employees. They must be available evenings and weekends, handle physically demanding work including lifting 50 lbs, and learn technology and kitchen systems quickly.