JOBS

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Position Objective:

The Assistant Maitre d’hôtel oversees the organization and management of the dining room, staff and adherence to dining protocol.

Duties:

– Work as a team with the Maître d’hôtel.

– Provide ongoing training to the service team in a coaching capacity.

– Supervise and coordinate the service team (Sommelier, Waiter, Assistant Waiter, Bartender).

– Supervise and inspect the service areas to ensure that hygiene and sanitation standards are met at all times.

– Ensure customer satisfaction.

– Ensure that food and wine service standards are met.

– Perform table service.

– Act as a sommelier/waiter.

– Participate in employee evaluations.

– Assist in the logistics of themed events, bistro and others.

Profile sought:

– Passionate about wine and dining room service.

– Attention to detail and the search for quality and distinction.

– Interest in local products.

– Experience in a similar position to achieve high quality objectives.

Schedule:

– February through the end of December.

– Schedule according to the events.

– Daytime schedule in general, except Saturdays and special events.

Position Strengths:

– Annual position (including 5 weeks vacation) with benefits.

– Several evenings and weekend days off.

– Unique vineyard in Quebec, in full expansion.

– Dynamic and multifunctional team.

– A site in the middle of nature.

Butcher

Your responsibilities would be :

Storage of the meat after slaughter / Detail of the meat according to predetermined cuts

Preservation of meat (vacuum packing, freezing, aging)

Follow up daily on the aging of the meat

Ensure the traceability of the pieces

Production of sausage, terrine, sausage and cold cuts

Skills/Abilities required:

Be able to work standing up and in the cold

Be physically fit and able to lift loads of 25kg

Rigorous and methodical

Sense of initiative and autonomy

Assets (Training/Experience/Other):

Professional diploma in butchery or equivalent experience

(Schedule/Other):

Full time

Housekeeping

Duties/Responsibilities:

Sweep, wash and scrub floors

Ensure the cleanliness of offices, production areas, customer and work spaces

Manage garbage, recycling and compost

Light duty

All other related tasks

Desired Skills/Abilities:

Punctual, responsible and able to work as a team

Attention to detail, autonomous.

Manual skills and good physical condition

Requirements (Education/Experience/Other):

Training in the field and/or equivalent experience

Working Conditions (Schedule/Other):

Full time

DISHWASHER

DESCRIPTION

Under the responsibility of the Chef, the diswasher performs the dishwashing tasks in addition to participating in the basic preparation of the dishes and carrying out the chef’s instructions.

MAIN TASKS :

Perform the tasks of washing dishes, glassware and utensils, also cookware, pots, pans and various equipment used in the preparation, processing, cooking and storage of food.

Keep the kitchen clean: floors, walls, hood, stoves, cold rooms and fridges, stock room and shelves.

Work neatly and respect company dress rules.

Perform all other tasks assigned by his immediate supervisor and necessary for the proper functioning of the company

Setting up workstations including the necessary food

Organize the service

Participate in the pass service

ADVANTAGES

5 day a week schedule

Competitive salary, with tips

REQUIREMENTS:

Autonomous

Be versatile, clean and attentive

Ability to multitask

Timeliness Stress Tolerance

Ability to work in a team and demonstrate a positive attitude

Be able to work calmly, politely and respect others

Salary: From 13.00$/per hour + tips according to experience

BARTENDER(AID)

DESCRIPTION

Under the responsibility of the bistro manager, the bartender position prepares orders for cocktails, drinks and coffees for dining room guests, according to established standards.

MAIN TASKS :

• Setting up workstations
• Organize the wine, cocktails and coffee service
• Preparation of various syrups and cocktail ornaments
• Preparation of cocktails and other drinks
• Act as a barista
• Work neatly and respect company dress rules.
• Perform all other tasks assigned by his immediate superior and necessary for the proper functioning of the company

ADVANTAGES

Day and evening shift, no night shift.

Autonomous workspace

Possibility to create the cocktails menu

REQUIREMENTS :

• Be passionate about cocktails and wines
• Be available on weekends
• Be aged 18 and over
• Be versatile, clean and attentive T
• To be punctual
• Timeliness
• Ability to work in a team and demonstrate a positive attitude
• Be able to work calmly, politely and respect others

Salary: 13.00$/per hour + tips according to experience

COOK

DESCRIPTION

Under the responsibility of the Chef, the incumbent of the post of cook performs the tasks of preparing workstations, storing orders, processing food, participating in the harvests of the gardens and carrying out the chef’s instructions.

MAIN TASKS :

• Setting up workstations including the necessary food
• Organize the service
• Participate in the pass service
• Keep the kitchen clean: floors, walls, hood, stoves, cold rooms and fridges, stock room and shelves.
• Work neatly and respect company dress rules.
• Receive and store orders
• Contribute to the transformation of products offered at the store
• Participate in the maintenance and harvesting of gardens
• Perform all other tasks assigned by his immediate superior and necessary for the proper functioning of the company

ADVANTAGES

5 day a week schedule

Competitive salary, with tips

Insurance(without dental)

REQUIREMENTS:

• Autonomous
• Be versatile, clean and attentive
• Ability to multitask
• Timeliness Stress Tolerance
• Ability to work in a team and demonstrate a positive attitude
• Be able to work calmly, politely and respect others

Salary: From 17.00$/per hour + tips according to experience

WAITER/WAITRESS

DESCRIPTION

Le Vignoble du Ruisseau’s waiter, under the maître d’hôtel’s responsibility, advises guests, takes orders and provides food and beverage services in the dining room. He ensures the customer experience’s quality from the customer’s arrival until his departure from the vineyard. The waiter works together with the other members of the service and kitchen team to offer guests an outstanding dining experience.

MAIN TASKS

• Greet the guests and answer visitors’ questions
• Serve meals and beverages according to established standards and procedures
• Set up, dismantle and clean the rooms before, during and after the service
• Ensure customer satisfaction at all times
• Perform all related tasks assigned by his superior

ADVANTAGES:

• Competitive salary according to experience
• Collective insurance

REQUIREMENTS

• Variable hours
• Availability day, evening, weekend and holidays
• Minimum of 1 years in customers service

Salary range: Hourly tips rate + tips, for a maximum of $17/hour + tips, depending on experience.

ASSISTANT WAITER

DESCRIPTION

Le Vignoble du Ruisseau’s assistant waiter, under the maître d’hôtel’s responsibility, works jointly with the waiters. He performs food and beverage services in the dining room. He ensures the customer experience’s quality from the customer’s arrival until his departure from the vineyard. The assistant waiter works with the other members of the service and kitchen and team to offer guests with an outstanding dining experience.

MAIN TASKS

• Serve meals and beverages according to established standards and procedures
• Set up, dismantle and clean the rooms before, during and after the service
• Help colleagues
• Ensure customer satisfaction at all times
• Perform all related tasks assigned by his superior

ADVANTAGES

•  Competitive salary according to experience
•  Collective insurance

REQUIREMENTS

• Availability day, evening, weekend and holidays
• Minimum of 1 year in customers service
• Meticulous and customer service oriented

Salary  : From 12.00$/per hour + tips according to experience