A Canadian family business known for its exceptional hospitality and the unique style of its hotels and restaurants.
Québec, Québec
Germain Hotels is first and foremost a family business that has been in operation for three generations. We are behind Le Germain, Alt, and Escad hotels across Canada. Among the 50 best-managed companies in the country, we have made a name for ourselves through our attentive and personalized service, the iconic style of our hotels and restaurants, and our innovative practices. With us, one thing is certain the well-being of those we host and our team is our priority. QC Registration Numbers Le Germain Hotel Quebec: 13057 Le Germain Hotel & Spa Charlevoix: 241872 Le Germain Hotel Montreal: 150975 Alt Hotel Quebec: 023623 Alt Hotel Montreal: 150975 Alt Hotel Quartier DIX30: 221933 Escad Hotel Quartier DIX30: 297223
On-site · St. John's
The Barista is responsible for preparing and serving a variety of hot and cold beverages while ensuring the workspace and equipment remain clean and organized. They must also manage supplies efficiently and monitor the operational status of kitchen machinery.
On-site
The Team Lead Barista is responsible for preparing and serving high-quality beverages while ensuring the work environment remains clean and organized. They also oversee supply optimization and maintain health and safety standards for all equipment.
On-site · Brossard
The Sous-Chef manages the kitchen team, oversees food preparation, and ensures adherence to recipes and safety standards. They are also responsible for staff recruitment, production scheduling, and maintaining revenue targets.
On-site · Ottawa
The Chef is responsible for leading the kitchen brigade, overseeing banquet and restaurant food execution, and managing inventory and financial performance. They will also collaborate with management to create menus and ensure high standards of hygiene and quality across all dining services.
On-site · Baie-Saint-Paul
The host is responsible for providing a warm welcome to guests, managing reservations, and coordinating seating plans to ensure a smooth service flow. They also collaborate with the service team to assist with dining area setup and maintain cleanliness standards.
On-site · Ottawa
The Executive Chef will lead all culinary operations across the hotel, including the restaurant, café, in-room dining, and banquet services. They are responsible for menu development, team leadership, financial performance, and maintaining high standards of food quality and safety.
On-site · Québec
The Pastry Chef will create high-quality house-made pastries, desserts, and chocolates while collaborating with the Executive Chef on menu development. Additionally, the role involves managing inventory, maintaining hygiene standards, and mentoring pastry interns.
On-site · Baie-Saint-Paul
Oversee kitchen stations to ensure food is prepared and served according to restaurant standards and recipes. Manage production schedules, staff requirements, and maintain strict health and safety cleanliness standards.
On-site
Your finest masterpieces in mugs! Are you passionate about latte art? Do you like to please people by making them a coffee that makes them smile? We're looking for an energetic Barista with a genuine love of customer service. This dedicated professional prepares a variety of beverages for our guests, listening carefully to their needs, advising them on our best products and assisting them with their requests. Please note that this is a seasonal position. WHAT YOU'LL DO * Know, describe, prepare and serve the items on our menu: hot and cold drinks, snacks, etc. * Ensure that the work envir…
On-site · Baie-Saint-Paul
The Sous-Chef manages daily kitchen operations, oversees pastry production, and ensures high-quality food service. They also train and mentor team members while collaborating with the Executive Chef on recipe development and inventory control.