Relais & Châteaux, established in 1954, is an exclusive network of 580 hotels and restaurants worldwide, each operated by independent owners who are passionate about sharing local culture and culinary excellence. The company offers a unique blend of travel, gastronomy, lifestyle, experiences, and hospitality services, providing authentic and immersive encounters for discerning travelers.
Open Positions
Chef de Partie/Cuoco Capo Partita -Villa Abbazia Follina
Three years of experience in the role, passion, decision-making skills, time and resource management, and team working skills
Cozinheiro 1ª
Experience in hospitality, fluency in Portuguese and English, and driving license required
Executive Sous Chef - Cashel Palace Hotel
Reports to Director of Culinary, experience in line with hotel standards, and ability to work as part of a team
Equipier polyvalent H/F - Hostellerie de Levernois
First experience, resistance, attention to detail, adaptability
Chef de Rang
1+ year experience in a starred establishment or Relais & Châteaux, good knowledge of service rules and techniques
Responsable pâtisserie (H/F) - Mirabelle - BiB Gourmand
Formation in pastry, 1-2 years of experience, and strong team spirit
Commis di cucina
Full-time availability, 6 days a week, knowledge of food hygiene and safety regulations, and brand standards
Chef de Rang (H/F) - Mirabelle (Clos Vauban)
2 years of experience required, English appreciated
Chef de Rang (H/F)
Knowledge of presentation and cutting techniques, experience in a starred establishment, and excellent communication skills
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