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 excellent customer service. They must also maintain a clean, organized work environment and monitor equipment and supply levels.
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 · 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 · 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
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.