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.
On-site · North Hatley
The waiter is responsible for providing high-quality food and beverage service while creating memorable experiences for guests. They must manage their assigned section, take orders accurately, and handle billing efficiently.
On-site · North Hatley
The Chef de cuisine will oversee daily kitchen operations at Le Taproom, ensuring high standards of food quality and consistency. They are also responsible for menu development, staff training, and managing food costs and inventories.
On-site · Québec
The Maître d'hôtel is responsible for planning, coordinating, and executing banquet events while ensuring high standards of customer service. They supervise service staff, manage event logistics, and collaborate with the kitchen and sales departments to ensure seamless operations.
On-site · Tofino
The Assistant Restaurant Manager oversees daily operations across multiple food and beverage venues, including staff management, scheduling, and inventory control. They ensure high service standards are met while assisting with financial goals and maintaining a positive, guest-focused environment.
On-site · 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.
On-site · 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.
On-site · Tofino
Oversee the daily operations of the Housekeeping Department to ensure high service standards and guest satisfaction. Manage administrative tasks including budgeting, payroll, scheduling, and staff supervision while maintaining the physical condition of the property.
On-site · Tofino
Lead and supervise daily operations of food and beverage outlets to ensure high service standards. Manage staff training, product knowledge, and administrative tasks including payroll and financial goals.
On-site · Tofino
The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of culinary excellence and guest service. Responsibilities include supervising staff, managing inventory, and maintaining a safe and sanitary working environment.
On-site · 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.
On-site · Tofino
The Pastry Chef manages the daily operations of the Pastry Department, including menu planning, production, and presentation for the restaurant and special events. They also supervise team members, oversee inventory, and provide support to the savoury kitchen.
On-site · 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.