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The server at O’Birdie welcomes guests with professionalism, takes orders, provides courteous and attentive service, helps set up the dining area and maintain cleanliness, performs opening and closing duties, adheres to hygiene standards, and helps create a premium dining experience in a dynamic and welcoming environment.
The sous chef assists the head chef in the day-to-day management of operations, supervises the kitchen staff, participates in the preparation and service of dishes, ensures compliance with quality, hygiene, and efficiency standards, and contributes to the creation of new recipes, menu planning, cost control, and staff training to maintain a consistently high-end culinary experience.
The kitchen assistant supports the kitchen team in preparing and plating dishes, performs basic kitchen tasks, helps keep work areas clean, and adheres to hygiene and food safety standards to ensure efficient, high-quality service in a fast-paced environment.
The floor server supports the dining room team by bringing out dishes, clearing tables, and setting tables, managing dish rotation and restocking, while helping to ensure smooth service and customer satisfaction in a dynamic and professional environment.
The mobile canteen attendant provides refreshments directly on the golf course using a service cart, takes orders, processes payments, restocks supplies, maintains cleanliness, and ensures compliance with hygiene standards to guarantee a courteous, efficient, and professional experience for golfers.
The cook is responsible for preparing and cooking dishes in accordance with established standards, including prepping ingredients, cooking, plating, and managing food supplies, while keeping the workstation clean, adhering to hygiene standards, and collaborating with the team to ensure smooth service and high-quality meals.
The Kitchen Chef plans, organizes, and supervises all culinary operations. They manage schedules in accordance with the collective agreement, lead daily briefings, and ensure service quality. Responsible for cost control, ongoing training, and cleanliness, they uphold hygiene standards and the FIFO method. A true leader, the Head Chef guides, motivates, and develops their team while ensuring fast, efficient, and courteous service execution, as well as a thorough and well-managed kitchen closing.
The Room Aattendant is responsible for cleaning rooms when they are occupied by guests and when they are vacated. The objective is to ensure guest comfort.
As a reservations agent, you handle booking requests via phone, email, and online platforms, coordinate with other departments, advise guests on packages and rooms, and ensure accurate follow-up to provide a smooth and professional guest experience.
As a maintenance technician, you maintain electrical, heating, plumbing, HVAC, and ventilation systems. You perform minor repairs, regular inspections, preventive maintenance, and respond to department requests to ensure equipment operates efficiently.
Would you like to work with us at the Château-Bromont Domain? Fill out the form below and we will contact you shortly.