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Travel + Leisure 2019

We need your support!

We are delighted to be nominated in the ‘‘Best Hotel Resort in Canada’‘, and would be honoured if you could take a few minutes of your time to vote for us and share your experience at Manoir Hovey.

* Please note that canadians are allowed to vote. The prize associated with the survey is only available to american citizen.

VOTE HERE!

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PROMOTIONS

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A commitment to excellence

We aim to provide the highest standards of hospitality to our guests, to create life-enriching experiences and long-lasting memories. To this extent, Manoir Hovey offers in-house training and the promise to develop and enhance the skills and talents of its team members.

Relais & Châteaux is recognized for offering personalized service, and we believe this should apply to our team as well. New members are welcomed year-round in every department: restaurant, kitchen, housekeeping, reception and more. Are you ready for an exciting challenge in an environment conducive to professional and personal growth?

Join the family

Jason Stafford

Managing Director

Marc-André Blais

Concierge Clefs d'Or

Roland Ménard

Executive Chef

Francis Wolf

Chef de Cuisine

Steve L'Abbé

Restaurant Manager - Sommelier

Patrick Grieve

Maître d'Hôtel - Sommelier

Warren Long

Maître d'Hôtel - Mixologiste

Melissa Provencher

Director of sales and marketing

Julia Brouillard

Coordinator of Groups & Events

Diana Zgodic

Gouvernante

A career with Relais & Châteaux

As part of my graduation year studying Hospitality Management, I did my internship at the Reception, where I then got hired. A year later I became Front Desk Assistant Manager, before my attention to details led me to the Sales department. Since 2013, I am the Coordinator of Groups & Events.
– Success stories, Julia Brouillard
I arrived as a server at Le Hatley Restaurant in 2004. Promoted the year after Chef-de-Rang, I then went to study sommellerie and returned in 2007 as Assistant Sommelier. Three years later, driven by my passion, I became Assistant Maître-d’/Sommelier and since 2012, Maître-d’/Sommelier.
– Success stories, Patrick Grieve
I started at the Reception in 2012 and thanks to my computer skills, I was able to assist in some marketing tasks. Today and since the end of 2013, I am in charge of Marketing and Revenue. Working at Manoir Hovey has really allowed me to expand and diversify my knowledge!
– Success stories, Florian Gavinaitis
When I started at Le Hatley Restaurant in 2011, I would never have imagined that a few years later, I would go to California with Chef Francis Wolf to participate in a culinary event and work alongside legends like Michel Bras and Olivier Roellinger! In addition, I acquired new knowledge and discovered foraging, a new passion!
– Success stories, Pier-Olivier Denicourt
After an experience in service, Luc discovers his passion for cooking. He began his studies in Sherbrooke and quickly joined the team at Le Hatley Restaurant where he stayed and perfected his techniques for 2 years. He then joined Alain Labrie’s kitchen as a sous-chef before opening the Antidote Foodlab, which has since become one of Sherbrooke’s best restaurants!
– Success stories, Luc Vaillancourt

Available Positions

Server

A 5-star Relais & Châteaux lakeside inn, Manoir Hovey is looking for a Server to join the award-winning team at Le Hatley Restaurant.

Under the supervision of the Headwaiter or Maître d'Hôtel, the Server performs the following duties:

DESCRIPTION

  • Setting up the dining room
  • Bring plates to tables
  • Ability to learn and explain a menu
  • Clear away tables
  • Provide accurate and efficient work

REQUIREMENTS

  • A passion for food & beverage 
  • Enjoy working in a team, having an easy and dynamic smile
  • Excellent professional presentation
  • Bilingual French/English required
  • Knowledge of the Master D system is an asset
Apply for position

Cook

A 5-star Relais & Châteaux lakeside inn, Manoir Hovey is looking for a Cook to join our award-winning team in the cuisines of Restaurant Le Hatley or Tap Room.

Under the direction of the Executive Chef, the Chef or the Sous Chef, the Cook is responsible for the following;

DESCRIPTION

  • Prepares, completes the dishes during the service and ensures the supply of food during the service
  • Disposes and garnishes food on plates or dishes
  • Controls the quality and freshness of the products.
  • Cleans his work place and work instruments
  • Is responsible for compliance with the rules of hygiene
  • Avoid waste and losses of raw material
  • Meets environmental commitments

REQUIREMENTS

  • Very good knowledge of products, recipes, various cooking techniques
  • Very good knowledge of conservation techniques, implementation of cooking and presentation
  • Knowledge of French and English
  • Diploma in catering an asset
  • Gourmet kitchen experience an asset
Apply for position

Dishwasher

A 5-star Relais & Châteaux lakeside inn, Manoir Hovey is looking for a Dishwasher to join the award-winning team at Le Hatley Restaurant and Tap Room.

Under the supervision of the Chef de Cuisine, the Dishwasher will perform the following task;

DESCRIPTION

  • Clean pots, pans, utensils, and kitchen equipment.
  • Place clean dishes in the appropriate place.
  • Handle dishes with care to avoid loss.
  • Keep the kitchen clean: floors, walls, vent hood, stoves, cold rooms, fridges, pantry and shelves.
  • Respect the company's clothing regulations and enjoys working in a neat and organized work environment.
  • Perform any other tasks assigned by his immediate supervisor.

REQUIREMENTS

  • Strong Organizational skills
  • Willingness to work as a team
  • Able to physically complete the different tasks
  • Tolerance to stress

Position available on a full-time or part-time basis

Apply for position

Contact Us

For more information on careers at Manoir Hovey please fill out the form and we we get back to you in a timely fashion:

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