Accor is a global hospitality leader with over 5,600 properties across 45 brands, dedicated to delivering exceptional guest experiences and fostering a passion for service.
Issy-les-Moulineaux, Paris Region
We are Accor We are more than 290,000 hospitality experts placing people at the heart of what we do, creating emotion for our guests, and nurturing passion for service and achievement beyond limits. Building on the strength of our teams and of our fully integrated ecosystem of leading brands, personalized services & expert solutions, we break new ground to reimagine hospitality and inspire new ways to experience the world. We are dedicated to suit all desires and needs, and reinvent the guest experience every day with our 45 hotel brands across all segments- 5,600 properties around the world from luxury five-star palaces to smart economy hotels, exquisite residences to full-service resorts. Because we take care of millions of guests and each of our hotels is a world in itself, where every action counts. We strive to make positive impact both locally and globally, to ensure hospitality benefits not only the few, but all.
Sur place · Montebello
The employee will provide attentive service to guests by fulfilling requests for amenities and assist housekeeping staff in preparing rooms efficiently. They are also responsible for managing cleaning supply inventory and maintaining the cleanliness and safety standards of the facility.
Sur place · Montréal
Support room attendants by preparing guest rooms efficiently, replenishing clean linens, maintaining housekeeping closet inventory, and responding promptly to guest requests. Collect soiled linens, waste, and recyclables; maintain work equipment; report maintenance needs; and follow departmental, hygiene, and safety procedures.
Sur place · Mont-Tremblant
The commis chef is responsible for the efficient operation of the kitchen and ensuring that all food products meet high quality standards. They must perform mise en place, maintain strict hygiene and safety protocols, and assist colleagues during busy periods.
Sur place · Mont-Tremblant
The dishwasher is responsible for maintaining clean and safe kitchen areas, including dishwashing, cutlery polishing, and waste management. They also assist in recycling efforts and preparing requisitions for restaurant and banquet teams.
Sur place · Mont-Tremblant
Provide professional and attentive service to guests while maintaining high standards of food and beverage presentation. Assist with menu recommendations, bar service, and the setup or cleanup of service areas across various departments.
Sur place · Mont-Tremblant
The commis chef is responsible for the efficient operation of the kitchen, ensuring high-quality food preparation and adherence to hygiene and safety standards. They must also support the team during busy periods and assist with various operational tasks as directed by the chef de partie.
Sur place · Québec
Supervise and coordinate the kitchen team while ensuring the quality, consistency, and presentation of all culinary preparations. Manage daily kitchen operations, including mise en place, inventory rotation, and strict adherence to hygiene and safety standards.
Sur place · Québec
The Demi-Chef de partie is responsible for preparing dishes according to hotel standards while ensuring food safety and hygiene protocols are strictly followed. They must also support the Chef de partie, guide kitchen staff, and manage inventory to minimize waste.
Sur place · Mont-Tremblant
The employee is responsible for maintaining the cleanliness of banquet halls and storage areas while efficiently setting up and dismantling event furniture. They must also follow organizational instructions for meetings and report any safety or maintenance issues promptly.
Sur place · Montebello
Supervise banquet kitchen operations to ensure high-quality event execution while managing staff schedules and training. Maintain strict adherence to food safety, hygiene standards, and operational budgets.
Sur place · Montebello
Supervise banquet kitchen operations to ensure high-quality event execution while managing staff schedules and training. Maintain strict adherence to food safety standards, recipe specifications, and operational budgets.
Sur place · Montebello
The Sous-chef is responsible for supervising kitchen operations at the Nymark restaurant and seasonal outlets, including menu creation and staff management. They must ensure strict adherence to food safety standards, quality control, and operational efficiency.
Sur place · Montebello
Supervise the kitchen operations for Nymark and summer points of sale, including menu creation and quality control. Manage staff scheduling, training, and the maintenance of hygiene and safety standards.
Sur place · La Malbaie
Supervise daily culinary operations to ensure high quality and customer satisfaction while managing food production and plating. Lead and train the kitchen team and contribute to menu creation and inventory management.
Sur place · Québec
Provide professional and warm service to guests while assisting servers with table setup and maintenance. Ensure cleanliness of work areas and adhere to strict hygiene and safety protocols.