580 unique independent luxury hotels & fine dining restaurants in 65 countries.
Relais & Châteaux is an exceptional worldwide collection of 580 unique, independently operated hotels and restaurants, united by strong values and a devotion to excellence across every aspect of hospitality. Originating in France in 1954, and now present in 65 countries, the Association works to celebrate the distinct art de vivre of every global destination. Led by passionate hoteliers, chefs and restaurateurs, each of its properties cultivates a meaningful sense of place by nurturing its individual cultural, gastronomic and environmental heritage and collaborating with local artisans. With many of its properties run by families, who pass their savoir-faire down from one generation to the next, Relais & Châteaux represents an evolving legacy of memorable travel experiences, in harmony with all life on Earth.
On-site · Tofino
Oversee the daily operations of the Ancient Cedars Spa, ensuring high service standards and efficient guest experiences. Manage the spa team, handle administrative HR tasks, and maintain the annual budget and retail program.
On-site · Tofino
The Spa Manager is responsible for overseeing daily operations, ensuring high service standards, and managing the spa team to meet guest expectations. They also handle administrative tasks, including budgeting, human resources, and maintaining the physical condition of the spa facility.
On-site · Tofino
The Pastry Chef manages the day-to-day operations of the Pastry Department and supports the savoury kitchen with baking techniques. Responsibilities include menu planning, supervising team members, and ensuring high service standards for multiple dining outlets.
On-site · Tofino
The Culinary Director oversees food creation, menu planning, and kitchen operations while leading the culinary brigade as a hands-on chef. Over time, the role expands to include the management of front-of-house service and overall Food & Beverage strategic direction.
On-site · Tofino
The Housekeeping Leader manages the day-to-day operations of the housekeeping department to ensure the highest service standards and guest satisfaction. Responsibilities include budgeting, staff supervision, inventory procurement, and maintaining health and safety compliance.
On-site · Tofino
Oversee the daily operations of the Housekeeping Department to ensure high service standards and guest satisfaction. Manage administrative tasks including budgeting, payroll, scheduling, and staff supervision while maintaining the physical condition of the property.
On-site · Tofino
The Pastry Cook is responsible for the daily scratch production and presentation of a wide range of pastries and desserts at The Pointe Restaurant. This includes following recipes, maintaining a clean workstation, and collaborating with the culinary team to develop seasonal offerings.
On-site · Tofino
The Pastry Cook is responsible for the daily scratch production and presentation of a wide range of pastries and desserts at The Pointe Restaurant. They must maintain high culinary standards, collaborate on seasonal menu items, and ensure a clean, organized workstation.
On-site · Tofino
The Sommelier provides personalized guest service and expert wine and spirit pairings while managing inventory and cellar operations. They also lead the service team through training seminars and assist with the operational management of various food and beverage outlets.
On-site · Tofino
Manage wine and spirit offerings across multiple outlets while providing personalized guest service according to luxury standards. Lead the sommelier team through training, inventory control, and financial goal analysis.
On-site · Tofino
The Restaurant Supervisor provides daily leadership for food and beverage outlets to ensure high service standards and guest satisfaction. Responsibilities include training staff, managing financial goals, and handling administrative tasks such as payroll and POS programming.
On-site · Tofino
Lead and supervise daily operations of food and beverage outlets to ensure high service standards. Manage staff training, product knowledge, and administrative tasks including payroll and financial goals.
On-site · Tofino
The Bartender is responsible for preparing a wide range of beverages and providing personalized guest service according to luxury standards. Key duties include managing bar inventory, balancing daily financial transactions, and assisting in the restaurant as needed.
On-site · Tofino
Deliver high-standard personalized guest service by preparing a wide range of cocktails and beverages while managing bar operations. Responsibilities include maintaining cleanliness, controlling inventory, and assisting with wine cellar organization.
On-site · Tofino
The Front Office Supervisor ensures personalized guest service meeting Relais & Chateaux and Forbes standards while supporting the Front Office Manager. They act as a hands-on leader managing team development, departmental cleanliness, and administrative operations.
On-site · Tofino
Oversee daily front office operations to ensure guest services meet Relais & Chateaux and Forbes standards. Support the Front Office Manager in administrative tasks, team development, and budget achievement.
On-site · Tofino
Prepare and cook complete meals and individual dishes while adhering to high service standards. Maintain kitchen cleanliness, manage inventory, and handle special dietary requests in a fast-paced environment.
On-site · Tofino
Prepare and cook high-quality meals using fresh, in-house processed ingredients while adhering to Relais & Chateaux and AAA standards. Maintain kitchen cleanliness, manage inventory, and handle special dietary requests in a fast-paced environment.
On-site · Tofino
The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of culinary excellence and guest service. Key duties include supervising staff, managing inventory, and maintaining a safe and sanitary working environment.
On-site · Tofino
The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of culinary excellence and guest service. Responsibilities include supervising staff, managing inventory, and maintaining a safe and sanitary working environment.
