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.

Coteau is a restaurant distinguished by the MICHELIN Guide with a Green Star for its commitment to sustainable gastronomy.

Our cuisine evolves with the seasons and draws its inspiration from our local area. Our farm located on Île d'Orléans allows us to work directly with more than 30 varieties of organic herbs, fruits and vegetables, grown specifically for our kitchens.

This close relationship with the producer, the product, and the season is at the heart of our identity. It allows us to offer sincere, precise, and contemporary cuisine, where each ingredient is intentionally chosen and prepared with respect for its origin.

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

Job Description

The Artefact Restaurant-Bar offers a unique experience where history, refinement, and conviviality meet. Showcasing the archaeological remains of Hunt Island, the venue offers a warm and intimate atmosphere. Our menu highlights local and seasonal products, including those from our own garden on Île d'Orléans. Whether for an aperitif, a delicious meal, a gourmet tea, or a signature cocktail, Artefact captivates with its elegant yet relaxed ambiance.

We are looking for  a motivated new colleague  who wants to thrive in a dynamic environment where rigor, teamwork, and the satisfaction of doing things well are valued. Working with the kitchen team, you will contribute to providing a memorable culinary experience for our guests.

Main responsibilities

• Participate in the preparation, cooking and assembly of dishes according to established standards;
• Ensure that your workstation is set up before each shift;
• Collaborating with the leaders and members of the brigade to ensure efficient and high-quality service;
• Ensure the freshness, quality and proper storage of food;
• Respect the recipes, portions and presentation standards of the dishes;
• Keep your workspace clean, organized and safe;
• Apply hygiene, sanitation and food safety standards;
• Participate in inventory management and report supply needs;
• Contribute to the smooth running of special events and periods of high traffic;
• Perform any other related tasks that contribute to the success of kitchen operations.

Qualifications

• DEP in cooking or equivalent relevant experience;
• Minimum of one year of experience in a professional kitchen;
• Passion for cooking and a job well done;
• Good ability to work in a fast-paced and high-pressure environment;
• Strong team spirit and positive attitude;
• Sense of organization, autonomy and attention to detail;
• Punctuality, professionalism and reliability;
• Ability to adapt and contribute positively to the team dynamics.