Relais & Châteaux USA/Canada

Production Join the staff at the Belted Goat, our casual eatery and coffee shop in Fearrington Village. 9am to 5pm or 10am to 6pm shift A barista is responsible for responsible for providing excellent customer care as you consistently prepare coffee and tea beverages to the highest standard, at a high volume. In addition to these tasks, you would be expected to maintain daily operations (cleaning, stocking, organizing) while also running the register and taking orders; continually building upon your skills and knowledge, and contributing to a positive team atmosphere. Requirements Food and beverage experience, preferably barista experience Ability to work under pressure and maintain a positive, vibrant attitude with a smile Ability to work independently and self-motivated, yet also team oriented A positive attitude with excellent communications skills Punctual Ability to prioritize and manage time Ability to read and interpret documents such as department manual Ability to prioritize work tasks, multi-task, and maintain focus Ability to communicate effectively with customers Required frequently: walking, standing, bending, reaching, scooping Required occasionally: kneeling, squatting, lifting up to 35 lbs

Other The server assistant is responsible for providing friendly, responsive service to create a warm welcoming and exceptional dining experience for all of our guests. The server assistant primary objective is to show our guests such a marvelous time, they will want to return again and again by helping the server provide 5 star service. Fundamental Requirements: Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees. Perform opening and closing side work according to standards to ensure that guests are served promptly and efficiently. Serve guests with all food and beverage requirements in a warm, friendly, courteous, and professional manner. Maintain clean service areas in the front and back of house. Run food and serve the guests following the standards. Polish all silverware and glassware. Reset the tables. Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests. Clear dishes from the table and maintain the table throughout the dining experience. Ensure overall guest satisfaction.

Customer Service The AM Chef role is a key position: challenging, rewarding, and essential. The AM Chef is responsible for preparing and plating breakfast, tea dishes and executing banquet events, to the highest standards in a fast-paced, fine-dining kitchen. They ensure that stations are prepped and stocked for the day ahead, dietary requests are honored, and morning dishes get to tables on time with the taste, temperature, and presentation established by the Executive Chef. They work closely with the PM team to ensure a smooth transition between shifts and seamless service throughout the day.

Other We are seeking a talented and innovative Pastry Chef to join our culinary team in Lake Placid, United States. As a key member of our kitchen staff, you will be responsible for creating delectable desserts and pastries that delight our guests and showcase your culinary expertise. Develop and execute a diverse menu of high-quality desserts, pastries, and baked goods Collaborate with the Executive Chef to create seasonal and specialty dessert offerings Oversee the preparation of leavened products, breads, croissants, ice creams, cakes, tarts, and plated desserts Ensure consistent quality and presentation of all pastry items Manage inventory, order supplies, and control costs within the pastry department Maintain a clean and organized work environment, adhering to all food safety and hygiene standards Contribute creative ideas for new dessert concepts and menu innovations Accommodate special dietary requests and food allergies when preparing desserts Participate in menu planning and pricing strategies for pastry items

Customer Service Job Summary Twin Farms Resort is looking for individuals who are enthusiastic about food, beverage and hospitality to join the team as a Server. Our team of hospitality professionals strives to set new standards in service. Responsibilities The Server is responsible for ensuring the overall dining satisfaction of guests during breakfast, lunch, and dinner, as well as any special events that may arise. It is vital for the Server to create and manage positive relationships with internal clients as well as external clients. The Server reports to the Dining Room Manager, Morning or Evening Supervisors and Sommelier. The Server's primary function is to tend to the dining needs of guests. Adequate training will be provided and the server is expected to follow the guidelines set forth in the training manual. The Server is expected to greet guests, describe menu items in a pleasant and informative manner, and answer general questions about food and beverage items. The Server is responsible for ensuring that the dietary concerns of all guests are accounted for and relayed to the kitchen staff. The Server is responsible for taking food and drink orders, as well as serving said orders in a professional and timely manner. Other daily responsibilities include but are not limited to: Stocking items as needed, Polishing silverware, and glassware, Bussing tables, Rearranging dining room as needed, General cleaning (Sweeping, mopping, removing trash, etc.) Assisting room services as needed The Server is responsible for ensuring that the dining room, common areas in the Main House, and service areas are kept professional and clean. Assist the Dining Room Manager in completion of projects as needed. The Server must be in the Dining Room, in a pleasant mood, dressed and ready to start their shift at scheduled time. Any other functions that would be deemed as "standard" for the position of server

Other Are you outgoing, energetic, passionate, and authentic? Mii amo Spa is the perfect spot for you! At Enchantment and Mii amo, we work together to create and deliver extraordinary experience for all guests and team members here at the resort. Our culture is fast-paced, collaborative, inclusive, engaging, and we have one of the best views you'll ever find! Come join us! How you will enjoy your day: Lead the guest experience and operational performance through elevated spa services, wellness activities, facilities, retail offerings and touch points. Oversee all operations of Mii amo in General Manager's absence. Development and integration of Mii amo spa, wellness and retail operation and team in combination with activity experiences. Work with department managers and supervisors across property and oversee all aspects of the spa budgets, spa facility operations, purchases and supplies, retail cohesion and other operational procedures. Set an example to all employees and management by continually demonstrating and supporting a strong guest service philosophy and integration within the Mii amo and Enchantment guest experience. Contact us to find out more about this rewarding opportunity. Responsibilities and Authorities: Ability to maintain a high level of luxury guest service at all times in all guest services areas. Acts as Manager on Duty as required. Works closely with all departments to ensure guest service levels are being met, revenue objectives achieved and relevance within the wellness industry maintained. Ability to deal effectively with all departments with regular communication. Minimum Requirements: College degree in related field or equivalent experience. 10+ years' experience in resort/spa operations management. Proven leadership of a large, complex operation Rooms and/or food & beverage experience

Other Position Summary The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to The Chef de Cuisine. Budgeted Pay Rate: $27.00 Job Posting Deadline Applications for this position will be accepted until August 31, 2025. Essential Job Functions/Key Job Responsibilities Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes Maintain an organized and clean work environment, always adhering to sanitation and food safety standards Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender Work closely with kitchen team members to ensure smooth operation and effective communication during food service Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures Fill out checkout lists in absence of supervisor Other duties as assigned

Customer Service The Host should not only be responsible for the first and last impression, but also for being the primary point of contact for our guests, setting the tone for their experiences in the Main House. Warmly greeting guests, managing reservations, and ensuring the smooth flow of service. A friendly demeanor, organizational skills, and ability to multitask will contribute to the overall success. The Host should be thoroughly familiar with the property, activities of the day, weather, and other aspects of guest experiences on the property. The energy created by this role will be key. Essential Functions include but are not limited to: Greeting and Seating Guests: Welcome guests with a warm smile and friendly demeanor as they arrive. Escort guests to their tables and provide them with menus as appropriate for the service period. Reservation Management: Manage reservations through the booking system, ensuring accurate seating arrangements and timely communication with guests. Communication Liaison: Function as a communication hub between guests and staff, relaying special requests or preferences to the right team members and/or departments. Maintaining Waitlist: Manage the waitlist during peak hours, estimating wait times accurately and keeping guests informed of their status. Assisting Guests: Assist guests as needed, including answering questions about the menu, offering recommendations, and addressing concerns or complaints in a prompt and professional manner. Coordinating with Servers: Coordinate with servers to ensure a smooth transition between seating and service, communicating any special requests or requirements from guests. Maintaining Cleanliness: Keep the host stand and Main House Commons clean and organized at all times, including ensuring menus are wiped down and sanitized regularly.

Other The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of loss prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Attend all meetings as required. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef to create and implement menus. Design and employee cafeteria rotating menu and oversee cafeteria operations. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, and seafood according to daily business.

Other The Line Cook works as part of the kitchen team to prepare food items for breakfast, lunch and dinner They are responsible for keeping their areas and stations organized and clean while following sanitation and safety standards as outlined. Responsibilities Prepare food items in a sanitary, consistent and timely manner Follow recipes, controls, portion and presentation as specified by company standards Receive and put away food deliveries in a timely manner while maintaining organization and proper rotation in food storage areas Accommodate guest needs in the event of allergies or aversions Complete daily tasks as assigned by the Supervisor or Manager on Duty Communicate clearly and efficiently with other back of house and front of house teammates to create a beneficial and productive working environment Other duties and responsibilities may be assigned at the discretion of the Executive Chef

Other Position Summary The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine. Budgeted Pay Rate: $29.00 Job Posting Deadline Applications for this position will be accepted until August 31, 2025. Essential Job Functions/Key Job Responsibilities Assist the Sous Chef with all kitchen needs Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations Cook and prepare food to order on daily basis Properly stores all mise en place and submit production needs for following day by shift end Works all stations as required Develop and train line staff to standard performance level Assure safe and clean work conditions for all personnel Communicate with the Sous Chef on duty to assure proper service according to his assigned shift Expedites Lunch or Dinner service from inside the line as needed Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards Maintains with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas Assist in daily inventories as needed Other duties as assigned

Other This is a FOH position for candidates who can operate all service roles, Server, Support, Host and Bar while ensuring that service is at all times performed in a professional manner and to the style as specified by department head.

Customer Service Assists the F&B Director with the day-to-day operations of all food and beverage outlets. Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources. Sets the tone and standards for professional, knowledgeable, and friendly dining service. Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities. Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups. Assist with overall administration - completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets. Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service. Opens and/or closes the The Dining Room, Twigg's, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service. Directs room arrangement when needed and oversees final set-up with a critical eye on details. Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind. Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete. Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures. Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks. Consults closely with Kitchen staff to review menu and verify that guests' needs are addressed. Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest's best possible satisfaction. Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions. Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR. Inspect grooming and attire of staff; rectify any deficiencies.

Customer Service Welcome to one of the most challenging and rewarding positions at The Ivy Hotel. As an Ivy Hotel Bell Attendant Ambassador you are responsible for the welcome, welfare and safety of all hotel guests, visitors, VIPs, and staff. You maintain the highest level of security for physical property - such as buildings, vehicles, luggage, and so on - to protect from theft or damage. You'll be the first staff member a visitor meets, and the last one they'll say goodbye to when they depart. Does a guest feel warmly welcomed upon arrival, and leave feeling like royalty? Then you have succeeded. This is the job for you if: You love to provide personalized hospitality and a heartfelt sense of welcome and community You enjoy working as part of a close-knit team Your look is put-together and well-groomed You're friendly, and also discreet You can make eye contact and conversation You think of repeat guests as members of the Ivy family You are in good health and can stand for long periods of time You know (or want to know) Baltimore inside out! And you love to offer advice and direction on what to do, where to go, and how to get there You know how to drive and have a license to prove it You're happy to valet cars and assist with luggage when needed

Customer Service The Dishwasher will ensure that wares for the front and back of the house are clean and sanitized. Duties/Responsibilities: Washes all wares including pots, plans, flatware, and glasses, by hand or using dishwashers. Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas. Stocks serving stations, cupboards, refrigerators, and other assigned areas with necessary dishes and utensils. Cleans trash receptacles with water or steam. Moves dishwashing supplies and equipment from storage to work area. May assist in cleaning and preparing various foods for cooking and/or serving, as directed. Ensures work areas remain safe, clean, and orderly, adhering to all company, local, and state guidelines regarding health, safety, and sanitation. Performs other related duties as assigned. Compensation Starting Pay Range: $15/hr - $20/hr, actual compensation may be adjusted based on qualifications and/or experience.

Customer Service This position must posses an in-depth knowledge and great understanding of wine. Experience in a similar fine dining atmosphere required. Sommelier responsibilities include recommending wine varieties to our guests. Additional Responsibilities Include: Recommend food and wine pairings Advise guests on wines based on their personal tastes and food choices Inform guests about different varieties of wines and prices Ensure wines are served at the right temperature and within the proper glassware Comply with all health and safety regulations

Customer Service The Sommelier position at Twin Farms is responsible for the daily service of all beverages to our guests. In addition to guest requests, they are also responsible for pairing the nightly tasting menu, working with the chefs to optimize guest experience. They will also assist the Wine Director with cellar organization, cleanliness and inventory utilization.

Training The Culinary Activity Cook reliably serves as a dynamic ingredient in our guest offering. He/she works in close collaboration with the Executive Chef and the activity manager to create a memorable experience through culinary activities. He/she will also assist with kitchen duty. Essential Functions: Responsibilities and functions involved in this role, but not limited to, include: With the guest's culinary experience foremost in mind, embark the guests on a cooking journey for 1.5hours, teaching them to knead pasta, to decorate cookies or use a grill as its best. Continually monitor fine details of food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications. Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork. Observe department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment. Perform other duties as assigned by supervisor.

Other Join the team at The Spa at Fearrington, part of The Fearrington House Inn, one of America's top small hotels located near Chapel Hill, NC. Our Team is responsible for providing high-end luxury services to our spa guests. This position reports directly to the Spa Manager. This position requires weekend availability. Responsibilities include: Ensures a pleasant visit for each guest Maintain effective guest relations Maintain a positive attitude towards management, co-workers and guests alike Prepares and maintains the products, supplies and equipment in spa Promote and sell spa products Maintain knowledge of all treatments and have the ability to explain treatments to guest Maintain cleanliness and neatness of the spa Possess critical time management skills Assist management and co-workers as requested or needed Attend all departmental, spa and property meetings and training sessions Qualifications include: Must possess current license/s and certificate/s as required by the State Board Ability to take direction, work in a team environment, work calmly and effectively under pressure

Customer Service Job Summary: The Rounds Cook reliably serves as a dynamic ingredient in the many areas of kitchen operations. He/she works in close collaboration with the Executive and Sous chefs to consistently execute food preparation that meets and even exceeds Twin Farms' renowned standards of quality. As a member of a fast-paced and creative culinary team, the Rounds Cook may fill in at every possible kitchen station: from breakfast or lunch, to dinner or buffets, to pastry. Essential Functions: Responsibilities and functions involved in this role, but not limited to, include: With the guest's culinary experience foremost in mind, execute the preparation/cooking of various food items - ensuring all offerings consistently live up to our Five Star recognition. Develop and maintain ability to step up and serve at a variety of kitchen stations- breakfast, lunch, dinner, buffets, and pastry Continually monitor fine details of food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications. Proactively utilize culinary knowledge and creativity in proposing, developing, and implementing thoughtful and novel menu items that build on Twin Farm's brand success. Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork. Observe department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment. Perform other duties as assigned by supervisor.