Company description

Auberge Saint-Antoine, located in the heart of Quebec City's Old Port, is a luxury boutique hotel renowned for its historic charm and exceptional service. This unique establishment, a member of Relais & Châteaux, offers its guests an unforgettable experience thanks to its warm atmosphere, elegantly decorated rooms, and modern amenities. Awarded two Michelin Keys, it distinguishes itself through its commitment to excellence and hospitality, making every stay a memorable one.

Our future colleague embodies our values, namely the desire to grow together and cultivate continuous innovation, to treat others like family, to communicate to move forward better and to share the passion for heritage and is inspired by our mission to embody the best of Quebec know-how in hospitality and gastronomy within a setting that blends elegance and human warmth.

We are proud to be one of the 580 members of Relais & Châteaux, an international association of independent hotels and restaurants.

Job Description

Do you want to thrive in a dynamic environment where product quality, teamwork, and customer experience are top priorities? Join the Coteau Restaurants team , where every service is an opportunity to showcase your talent and help create memorable moments for our customers.

About Coteau Restaurants

Coteau Restaurants are known for their warm approach, their inclusive cuisine, and their commitment to quality products. We believe that an exceptional experience depends as much on the excellence of the food as on the strength of the team that prepares it.

Our cuisine showcases carefully selected ingredients, authentic flavors, and meticulous execution. Every member of the team plays a vital role in our success, in an atmosphere where respect, mutual support, and a passion for the craft are valued daily.

Demi Chef(fe) de partie

Reporting to the chef de partie and working closely with the entire brigade, the demi chef(fe) de partie actively contributes to the preparation, organization and execution of services while maintaining the quality standards of the Coteau Restaurants.

Main responsibilities

• Participate in the setup and preparation of food before service;
• Ensure that dishes are prepared according to established recipes, quality standards and presentation norms;
• Collaborating with chefs in the development and improvement of menus;
• Supporting and mentoring clerks and less experienced team members;
• Ensure the proper management of products and stocks at your workstation;
• Maintain a clean, organized and safe work environment;
• Respect and enforce hygiene, sanitation and food safety standards;
• Contribute to the smooth running of operations during peak periods and special events;
• Participate in quality control to ensure a consistent and exceptional customer experience;
• Perform any other related tasks necessary for the proper functioning of the kitchen.

Qualifications

• DEP in cooking or equivalent training;
• Minimum of 2 years of experience in a professional kitchen;
• Excellent ability to work in a team in a fast-paced environment;
• Positive leadership and ability to mobilize colleagues;
• Sense of organization, autonomy and rigor;
• Ability to work under pressure while maintaining a high level of quality;
• Attention to detail and a passion for cooking;
• Exemplary professional attitude: punctuality, reliability, versatility and initiative.
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