WE ARE HIRING
JOIN OUR TEAMS!
THE ADVANTAGES OF WORKING WITH US:
Continuous working days (no split shifts)
39-hour contracts with a minimum of 2 consecutive days off, 3 days for kitchen positions
A continuous training policy that will help you learn future-proof skills and advance rapidly if you are motivated!
COOK
The head of his kitchen, the cook takes care to choose his products, create his recipes, and prepare the dishes planned on the menu. Leading their team, our cooks create a large quantity of varied dishes, blending tradition with innovation. They establish menus, starters, and desserts while monitoring stocks to place orders and control deliveries. Their flawless management and rigor enable them to be organized when orders arrive simultaneously, during each service.
Cédric, 36 years old
CHEF DE CUISINE AT RESTAURANT LE MOUTON BLANC
What does your job entail?
« Our job as chefs is to pass on our knowledge so that team members can progress and eventually take on my role as head chef! Our daily routine is to prepare for service. We strive to make things simple to produce. People who are not in the industry integrate easily. We continuously train our teams: hygiene, culinary techniques, correct practices. One of my roles is to pass on my expertise and train the kitchen teams. »
What skills are needed to become a cook?
« Rigor, basic hygiene, teamwork, punctuality, meeting deadlines, and the desire to work in a great atmosphere! »
What do you like most about your job?
« I enjoy eating good food; I cook at the restaurant as if I were cooking for myself. I love what I do, and it shows! We just had a fantastic season; plates were coming back empty, and that's the best feedback we can get. »
COOK
The head of his kitchen, the cook takes care to choose his products, create his recipes, and prepare the dishes planned on the menu. Leading their team, our cooks create a large quantity of varied dishes, blending tradition with innovation. They establish menus, starters, and desserts while monitoring stocks to place orders and control deliveries. Their flawless management and rigor enable them to be organized when orders arrive simultaneously, during each service.
Cédric, 36 years old
CHEF DE CUISINE AT RESTAURANT LE MOUTON BLANC
What does your job entail?
« Mon métier en tant que chef est de transmettre mon savoir pour que les membres de l’équipe puissent progresser et un jour devenir chef à leur tour ! Nous devons suivre une routine huilée au quotidien pour être bien en place avant le service. On fait en sorte que les choses soient simples à préparer, les personnes qui ne sont pas du métier s’intègrent facilement. On forme de façon continue nos équipes : l’hygiène, les techniques culinaires, les bons gestes. La transmission du savoir-faire et la formation des équipes de cuisine est un enjeu clé. »
What skills are needed to become a cook?
« De la rigueur, un sens élémentaire de l’hygiène, savoir travailler en équipe, la ponctualité, tenir des délais, et l’envie de travailler dans une très bonne ambiance ! »
What do you like most about your job?
« I enjoy eating good food; I cook at the restaurant as if I were cooking for myself. I love what I do, and it shows! We just had a fantastic season; plates were coming back empty, and that's the best feedback we can get. »
FRONT DESK RECEPTIONIST
As a true ambassador of the hotel, you are the first and last person our guests see. The receptionist welcomes and simultaneously manages reservations. Central to the guest's stay, the receptionist answers questions and prepares invoices. Whether on the phone or in person, they provide information about facilities, prices, rooms, and stay options. You record reservations, keep the arrivals and departures file up to date. Being versatile, proficiency in English allows you to be comfortable with our international clientele and manage our hotel software.
Morgan, 24 years old
FRONT DESK MANAGER AT RELAIS SAINT-MICHEL
What does your job entail?
« Welcome or reception is a job whose main objective is to take care of the client who arrives at our hotel establishments, to ensure that everything goes well for him/her, from presenting the region to providing suitable solutions for any situation. It's a job of attention and listening. »
What skills are needed to become a receptionist?
« One of our responsibilities is handling payments, which is a big responsibility. Therefore, you need to be very organized and rigorous. Patience is also an important quality, as well as excellent interpersonal skills. Even without experience, it is possible to become a receptionist: we are trained internally: in 3 weeks, we learn everything about how to welcome our clients properly. »
What do you like most about your job?
« The client contact! I like getting feedback from clients, knowing that they are happy, it's very important and motivating. I also like the team atmosphere. We have a very young team, with an average age of 25. There is a very good relationship with my colleagues, we work seriously but we also have fun! »
FRONT DESK RECEPTIONIST
As a true ambassador of the hotel, you are the first and last person our guests see. The receptionist welcomes and simultaneously manages reservations. Central to the guest's stay, the receptionist answers questions and prepares invoices. Whether on the phone or in person, they provide information about facilities, prices, rooms, and stay options. You record reservations, keep the arrivals and departures file up to date. Being versatile, proficiency in English allows you to be comfortable with our international clientele and manage our hotel software.
Morgan, 24 years old
FRONT DESK MANAGER AT RELAIS SAINT-MICHEL
What does your job entail?
« Welcome or reception is a job whose main objective is to take care of the client who arrives at our hotel establishments, to ensure that everything goes well for him/her, from presenting the region to providing suitable solutions for any situation. It's a job of attention and listening. »
What skills are needed to become a receptionist?
« One of our responsibilities is handling payments, which is a big responsibility. Therefore, you need to be very organized and rigorous. Patience is also an important quality, as well as excellent interpersonal skills. Even without experience, it is possible to become a receptionist: we are trained internally: in 3 weeks, we learn everything about how to welcome our clients properly. »
What do you like most about your job?
« The client contact! I like getting feedback from clients, knowing that they are happy, it's very important and motivating. I also like the team atmosphere. We have a very young team, with an average age of 25. There is a very good relationship with my colleagues, we work seriously but we also have fun! »
HEAD WAITER
The head waiter or head of the dining room is responsible for tables or a group of tables. Before the arrival of guests, he ensures that the entire restaurant is ready to welcome them. Once guests are welcomed and seated, his responsibility is to ensure impeccable service and guarantee a perfect customer experience. Knowing the menu and dishes by heart, he is able to answer any questions and advise guests based on their tastes and preferences. He is the customer's point of contact throughout the meal until the payment and presentation of the bill. Assisted by the assistants under his authority, he presents the dishes at the time of service and ensures clearing the table when guests leave.
Andrew, 26 years old
HEAD OF THE DINING ROOM AT LE MOUTON BLANC RESTAURANT
What does your job entail?
« We take orders, assist with scheduling, welcome guests, ensure that guests are served on time. We handle the cash register every day. »
What skills are needed to become a head waiter?
« You need to be very patient and attentive to the customer, be flexible because sometimes you have to help colleagues in the kitchen. Sometimes it's very busy, so you need to be quick, efficient, and able to handle multiple things at once. »
What do you like most about your job?
« The interaction with customers, they are never the same, and speaking other languages. »
HEAD WAITER
Le chef de rang ou chef de salle est responsable des tables ou d’un groupe de tables. Avant l’arrivée des clients, il veille à ce que l’ensemble du restaurant soit prêt à les accueillir. Une fois les clients placés, sa responsabilité est d’assurer un service impeccable et de garantir une expérience client parfaite. Connaissant la carte et les articles servis sur le bout des doigts, il est en mesure de répondre à toutes les questions et de conseiller les invités en fonction de leurs goûts et de leurs souhaits. Il est le référent client tout au long du repas jusqu’à l’encaissement de l’addition. Assisté par les commis sous son autorité, il présente les plats au moment du service et assure le débarassage au départ des clients.
Andrew, 26 years old
HEAD OF THE DINING ROOM AT LE MOUTON BLANC RESTAURANT
What does your job entail?
« We take orders, assist with scheduling, welcome guests, ensure that guests are served on time. We handle the cash register every day. »
What skills are needed to become a head waiter?
« Dans nos métiers, il faut être très patient et à l’écoute du client. Il faut aussi se montrer souple en donnant parfois un coup de main aux collègues en cuisine. Quand il y a beaucoup de monde comme c’est parfois le cas au Mont-Saint-Michel, il faut être rapide, efficace et organisé. Prendre l’habitude de marcher vite vous facilitera la vie ! »
What do you like most about your job?
« The interaction with customers, they are never the same, and speaking other languages. »
TAKEAWAY SALES
Takeaway sales involve customers picking up their orders immediately after purchase. Smiling and always ready to serve, takeaway sales enable quick and efficient customer interaction. Patient and dynamic, you handle preparation, sales, and payment to satisfy customers as quickly as possible.
Cindy, 27 years old
TAKEAWAY SALES UNIT MANAGER
What does your job entail?
« Since I joined the group 7 years ago, I have climbed all the ranks of takeaway sales. I came for the season, then I signed a permanent contract. Today, I manage the team of sellers: I train seasonal workers, I take care of scheduling, placing supplier orders, managing stocks, and conducting monthly inventory. And I continue to prepare the displays, prepare and sell crepes, pancakes, fries, coffee... I love my job! »
What skills are needed to become a seller?
« Having the desire to learn, being dynamic and motivated. Even someone without experience has a place with us. Here, the atmosphere is family-like, and we are trained internally to learn the job. Plus, everyone supports each other, there is always someone to help us grow. »
What do you like most about your job?
« What I like most is that we meet lots of people from completely different backgrounds, we learn every day. For example, I spoke little English when I started. La Mère Poulard Group offered me English training, and I was able to take the TOEIC exam to better welcome international clients. »
TAKEAWAY SALES
La vente à emporter est un type de vente dans lequel le client retire sa commande immédiatement après l’avoir acheté. Parmi nos métiers, la vente à emporter permet un contact rapide et efficace avec le client. Patient et dynamique, vous gérer la préparation, la vente et l’encaissement pour satisfaire le chaland au plus vite.
Cindy, 27 years old
TAKEAWAY SALES UNIT MANAGER
What does your job entail?
« Since I joined the group 7 years ago, I have climbed all the ranks of takeaway sales. I came for the season, then I signed a permanent contract. Today, I manage the team of sellers: I train seasonal workers, I take care of scheduling, placing supplier orders, managing stocks, and conducting monthly inventory. And I continue to prepare the displays, prepare and sell crepes, pancakes, fries, coffee... I love my job! »
What skills are needed to become a seller?
« Avoir l’envie d’apprendre et être dynamique. Même un jeune sans expérience a toute sa place chez nous s’il est motivé ! Ici, l’ambiance est familiale et on est formé en interne pour apprendre le métier. Tout le monde se serre les coudes, il y a toujours quelqu’un pour nous aider à évoluer. »
What do you like most about your job?
« Ce qui me plaît le plus, c’est qu’on rencontre plein de gens d’univers complètement différents, on apprend tous les jours. Par exemple, je parlais peu l’anglais à mes débuts. Le Groupe La Mère Poulard m’a proposé de suivre des formations en anglais et j’ai pu passer le TOEIC pour mieux accueillir les clients internationaux. »
OMELETTE MAKER
The omelette is a seemingly simple dish made with beaten eggs cooked in a pan. The omelette maker is the master creator of the omelette. At La Mère Poulard, the omelette is a significant part of our history, and we train our specialists to make the most beautiful soufflé omelettes. Rigour and repetition will make you the best omelette creator!
Damien, 32 years old
OMELETTE MAKER
What does your job entail?
« Being an omelette maker is a profession created by Annette Poulard over 130 years ago. Currently, there are four of us who work full-time as omelette makers at Auberge La Mère Poulard. We are responsible for making the famous soufflé omelettes from start to finish, cooked over a wood fire according to the traditional recipe: beating the eggs until they are consistently fluffy, preparing and cooking the omelettes over the wood fire with our 12 copper pans simultaneously, and ensuring that the omelette is well puffed and at the right temperature. »
What skills are needed to become an omelette maker?
« Having a sense of harmony! We whisk the eggs often as a team, with the same tempo and rhythm. But also, great endurance: it takes a month of training for an omelette maker to properly make the Mère Poulard omelette, and a month and a half to no longer have wrist pain! »
What do you like most about your job?
« The pride of doing a job rich in history and full of meaning: pleasing our customers with our omelettes. »
OMELETTE MAKER
L’omelette est un plat en apparence simple réalisé avec des oeufs battus cuits à la poêle. Chez La Mère Poulard, l’omelette représente une grande partie de l’histoire et nous formons des omelettiers à réaliser de parfaites omelettes soufflées, dans la tradition des recettes d’Annette Poulard. Parmi nos métiers, celui-ci demandera rigueur et répétition pour faire de vous le meilleur créateur d’omelettes !
Damien, 32 years old
OMELETTE MAKER
What does your job entail?
« Omelettier, c’est un métier créé par Annette Poulard il y a plus de 130 ans. Actuellement, nous sommes 4 à exercer le métier à plein temps au sein de l’Auberge La Mère Poulard. Nous nous occupons de réaliser de A à Z les célèbres omelettes soufflées cuites au feu de bois selon la recette traditionnelle, du battage au dressage. Nous cuisons ces omelettes dans la cheminée du restaurant avec nos 12 poêles en cuivre en simultané afin de s’assurer que l’omelette arrive à table bien gonflée et à bonne température. »
What skills are needed to become an omelette maker?
« Having a sense of harmony! We whisk the eggs often as a team, with the same tempo and rhythm. But also, great endurance: it takes a month of training for an omelette maker to properly make the Mère Poulard omelette, and a month and a half to no longer have wrist pain! »
What do you like most about your job?
« La fierté d’exercer l’un de nos métiers riche en histoire et plein de sens : faire plaisir à nos clients avec de bonnes omelettes. Nos métiers sont avant tout une passion »
Join La Mère Poulard adventure and write history with us!
