580 unique independent luxury hotels & fine dining restaurants in 65 countries.
Relais & Châteaux is an exceptional worldwide collection of 580 unique, independently operated hotels and restaurants, united by strong values and a devotion to excellence across every aspect of hospitality. Originating in France in 1954, and now present in 65 countries, the Association works to celebrate the distinct art de vivre of every global destination. Led by passionate hoteliers, chefs and restaurateurs, each of its properties cultivates a meaningful sense of place by nurturing its individual cultural, gastronomic and environmental heritage and collaborating with local artisans. With many of its properties run by families, who pass their savoir-faire down from one generation to the next, Relais & Châteaux represents an evolving legacy of memorable travel experiences, in harmony with all life on Earth.
Sur place · Québec
The candidate will prepare, cook, and plate dishes according to established standards while ensuring the mise en place is ready for service. They are also responsible for maintaining food quality, hygiene standards, and collaborating with the kitchen brigade for efficient service.
Sur place · Québec
The Demi-Chef de partie will participate in the preparation, cooking, and plating of dishes while maintaining high standards of quality and food safety. They will also collaborate with the kitchen brigade to ensure efficient service and assist with inventory management.
Sur place · Québec
Assist the Executive Chef in daily kitchen operations and lead the brigade to maintain high standards of quality and precision. Manage menu evolution based on seasonality and collaborate with the hotel's farm to optimize organic produce usage.
Sur place · Québec
The Sous-Chef will assist the executive and head chefs in managing daily kitchen operations and maintaining high standards of quality. They are responsible for mentoring the brigade, overseeing food safety, and collaborating with the farm to create seasonal, sustainable menus.
Sur place · North Hatley
The Chef de partie is responsible for preparing, plating, and sending dishes while maintaining high quality and freshness standards. They also manage inventory for their station, ensure compliance with hygiene regulations, and contribute to menu development.
Sur place · Québec
The server is responsible for welcoming guests, taking food and beverage orders, and ensuring high-quality service throughout the shift. They also handle dining room setup, cleanliness, and payment processing.
Sur place · Québec
The server is responsible for welcoming guests, taking food and beverage orders, and ensuring high-quality service throughout the dining experience. They also manage table setups, process payments, and maintain the cleanliness of service areas.
Sur place · North Hatley
The waiter is responsible for providing food and beverage service, managing their assigned section, and taking accurate customer orders. They must also handle billing, explain the menu, and promote the chef's specialties.
Sur place · Québec
The Demi-Chef de partie is responsible for food preparation, executing dishes according to quality standards, and managing station stocks. They also support the brigade by mentoring junior staff and ensuring a clean, safe working environment.
Sur place · Québec
The Demi-Chef de partie is responsible for food preparation, execution of dishes according to quality standards, and supporting the brigade during service. They also oversee stock management, maintain hygiene and safety standards, and mentor junior kitchen staff.