Rôtisseur | Rôtisseuse (SOIR)
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.
GS
Restaurants
1,001–5,000 people
About
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!
Open positions
Aide-cuisinier/aide-cuisinière
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.
Directeur général | Directrice générale | Saint-Eustache | Rive-Nord
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.
Directeur général | Directrice générale | Bonaventure | Montréal
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.
General Manager
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.
Directeur général / Directrice générale
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.
Caissière
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.
Livreur | Livreuse
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.
Directeur général | Directrice générale | St-Eustache | Rive-Nord
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.
Analyste, systèmes TI
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.
Technicien·ne TI, gestion des incidents et problèmes
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.
Électromécanicien | Électromécanicienne (nuit)
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.
Préposé | Préposée au comptoir
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.
Gérant.e
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.
Gérant | Gérante, Express
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.
Commis débarrasseur | Commis débarrasseuse
On-site · Trois-Rivières
The role involves clearing tables according to company standards and ensuring common service areas are stocked. It also requires collaborating with kitchen staff and providing quality customer service.