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 · 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
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
Prepare and cook high-quality meals using fresh, in-house processed ingredients while adhering to Relais & Chateaux and AAA standards. Maintain kitchen cleanliness, manage inventory, and handle special dietary requests in a fast-paced environment.
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.