At St-Hubert Group, we are committed to delivering happiness. This principle guides our decisions, our exciting projects and our relationships. The company has two divisions: food service and retail (food). Founded in 1951 in Montréal, Les Rôtisseries St-Hubert Ltd. has over 128 restaurants in Quebec, Ontario and New Brunswick. Our fresh, frozen and dehydrated retail products are manufactured and distributed at many points of sale and under multiple banners. Together, we put boldness, passion and our commitment to the community at the heart of what we do, particularly through the St-Hubert Foundation and our environmental commitment. Ready to join the St-Hubert family? Whether at a rotisserie, a factory or head office, we have a job role for you!
On-site · Trois-Rivières
Assist with preparing dishes, ensure the quality of food and takeout orders, and keep the work area clean and safe. Receive deliveries, rotate incoming merchandise, and clean kitchen equipment.
On-site · Trois-Rivières
Clear tables according to St-Hubert standards, keep shared service areas stocked, and provide quality customer service. Collaborate with colleagues and kitchen staff, and complete other tasks assigned by the manager.
On-site · Boisbriand
Operate stand-up, reverse-drive, and Crown forklifts to prepare orders, move and store goods safely, and verify product quantities. Maintain stock rotation and product freshness, provide quality service, keep work areas clean, and follow food hygiene and workplace safety procedures.
On-site · Drummondville
Deliver orders to customers, ensure order accuracy, and provide excellent customer service. Keep the vehicle clean and in good condition, and assist the counter and drive-through teams as needed.
On-site · Montréal
Clean kitchen and dining room floors, restrooms, walls, ceilings, equipment, and surfaces. Complete other cleaning tasks as requested by the manager.
On-site · Laval
Skewer, cook, and debone chicken; prepare and cook ribs, soups, sauces, and coleslaw; and assist colleagues with kitchen food preparation. Maintain a clean and safe work area.
On-site · Magog
Assist with preparing dishes and ensure the quality of food and takeout orders. Manage work schedules, maintain a clean and safe work area, receive and rotate deliveries, and clean equipment.
On-site · Saint-Eustache
Lead the overall management of the corporate restaurant, including business planning, budgeting, financial performance, customer experience, and quality of service. Build and develop a strong team through recruitment, training, performance management, employee engagement, and implementation of marketing programs, while representing the restaurant and brand in the community.
On-site · Montréal
Lead the overall management of the corporate restaurant, including business planning, budgeting, financial performance, service quality, and implementation of marketing programs. Build and develop a strong team through recruitment, training, performance management, communication, and employee engagement, while representing the restaurant and brand in the community.
On-site · Moncton
Develop business plans and manage the establishment’s budget, financial performance, customer experience, and operational standards. Lead and develop the management team and employees, implement marketing programs, and represent the establishment and brand when needed.
On-site · Moncton
Lead the restaurant’s business planning, budgeting, financial performance, customer experience, and day-to-day quality, service, and cleanliness. Develop and retain employees, lead and train the management team, implement marketing programs, and represent the restaurant and its network in the community.
On-site · Saint-Jean-sur-Richelieu
Welcome customers, take their orders, guide their choices, and use suggestive selling to support sales. Provide excellent customer service while operating the cash register and processing payments.
On-site · Mirabel
Deliver customer orders, ensure order accuracy, and provide excellent customer service. Keep the vehicle clean and in good condition, and assist the counter and drive-through teams as needed.
On-site · Saint-Eustache
Lead the rotisserie’s business planning, budgeting, financial performance, customer experience, and operational quality, including service and cleanliness. Develop and retain employees, lead and train the management team, implement marketing programs, and represent the restaurant and its network in the community.
Hybrid · Boisbriand
Analyze business and system requirements, recommend and implement technology solutions, and support the deployment, troubleshooting, administration, and ongoing improvement of IT systems. Coordinate technology projects with internal teams and external partners, maintain security and governance compliance, and develop documentation, training, and change-management materials.
Remote · Canada
Manage incidents, service requests, and problems involving restaurant systems and third-party applications across St-Hubert brands, providing effective technical and functional support to users. Escalate and track incidents with vendors and internal teams, perform daily system checks, maintain documentation, and contribute to special projects and system improvements.
On-site · Boisbriand
Maintain, troubleshoot, test, and repair automated production equipment and its electrical, electronic, and mechanical components. Perform preventive maintenance and equipment installations, verify repairs, and follow workplace health and safety procedures.
On-site · Gatineau
The counter attendant is responsible for greeting customers, taking orders, and providing suggestive selling to enhance the customer experience. They also manage the cash register and process payments while maintaining a collaborative team environment.
On-site · Boucherville
The role involves managing, mobilizing, and developing the kitchen team while ensuring customer satisfaction and adherence to St-Hubert standards. The manager acts as the kitchen conductor, directing the team and actively participating in food preparation.
On-site · Sainte-Marie
The manager is responsible for overseeing daily restaurant operations, including staff scheduling, training, and performance management. They must ensure quality standards, customer satisfaction, and the optimization of financial and material resources.
