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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

Headwaiter

DESCRIPTION

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

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

  • Organize and monitor his section
  • Take orders while taking into account the tastes and desires of customers
  • Billing and collection of bills 
  • Ability to learn and explain a menu
  • Provide accurate and efficient work
  • Know how to "sell" the chef's specialities

REQUIREMENTS

  • Good knowledge of Quebec cheeses
  • Good knowledge of wines, cocktails, scotch and spirits
  • 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

Experience: 3 to 5 years in fine dining restaurants such as a Relais & Châteaux, 5 stars, Michelin-starred (Europe and United States), CAA/AAA 4 diamonds or more.

Apply for position

Server

DESCRIPTION

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:

  • 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

Sous-Chef

DESCRIPTION

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

Restaurant Le Hatley was recently awarded a score of 16/20 and 3 toques in the Gault & Millau 2017 Gastronomic Guide, in which Chef Francis Wolf was also named "Young Talent of the Year".

Under the direction of the Executive Chef and the Chef de Cuisine, the Sous-Chef supervises and participates in the preparation, implementation and production of menus for the restaurant, ensuring compliance with established standards. Excellent communicator, he will be able to rally and mobilize the members of the squad towards common objectives.

  • Establish, implement and enforce kitchen and corporate policies and procedures
  • Ensure sound human resources management that promotes teamwork and collaboration.
  • Participate in the elaboration and preparation of menus with the Chef.
  • Assist the chef in the preparation of orders and supplies. Participate in the daily inventory.
  • Plan and organize the various implementations required for the smooth running of operations
  • Coordinate service and implementation
  • Respect the rules of hygiene (HACCP)

EXIGENCES

  • Very good knowledge of products, recipes, various culinary techniques
  • Very good knowledge of conservation, processing, cooking and presentation techniques
  • Knowledge of English and French
  • Diploma in cuisine and gastronomy completed
  • 3 to 5 years of experience in a fine dining cuisine
Apply for position

Housekeeper

DESCRIPTION

A 5-star Relais & Châteaux lakeside inn, Manoir Hovey is looking for a Housekeeper to join our award-winning team.

Under the direction and supervision of our Gouvernante, the housekeeper is responsible for the following:

  • Work with the housekeeping team to ensure high standards of cleanliness, hygiene and tidiness in all rooms and public areas.
  • Prepare the cleaning equipment required for the area assigned.
  • Clean the bathroom and bedroom (change bedding and make beds, dust furniture and vacuum carpets, rugs, curtains and upholstered furniture, disinfect and clean sanitary facilities and floors, empty garbage, check the condition of furniture and equipment, refill reception and hygiene products...)
  • Report irregularities relating to the condition of the rooms
  • Maintain cleanliness of public areas (corridors, halls, stairs, bathrooms, library, exercise room...)

REQUIREMENTS

  • Autonomous and organizational in his/her work
  • Willingness to work as a team
  • Interpersonal skills, and ability to communicate clearly and politely with clients (knowledge of English is an asset)
  • Able to physically complete the different housekeeping tasks
  • Follow and respect hotel standards and guidelines
  • Experience in a similar position is an asset
Apply for position

Cook

DESCRIPTION

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 prepares, dresses the plates and sends the dishes out.

  • 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

Contact Us

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