Careers

I started my job with the company in March 2018, working at the fryers for six months. After that, I expressed to the manager my desire to take on new challenges, and I was assigned to the pass and the dishwashing station. Before COVID, I was trained as a server. I was then offered the position of sous-chef in the kitchen, which I held for seven months. Later, I decided to return to being a server, a role I have held since then. I also served as a lead server and manager, where I was responsible for managing each department I worked in. I had the opportunity to move up to lead server, where I handled closures and some office duties when I was a manager.

I needed to take on new challenges and push myself to always offer the best of myself at all times. It was a great opportunity to receive training in these positions without needing prior studies or experience.

To have a successful career within the Althéa Group, it is essential to maintain a positive attitude at work and always demonstrate a desire to improve and offer the best version of oneself during every shift.

I started my career in 2020 as a receptionist at the Quality Inn, which is in the same building as La Cage. I quickly felt the need for more dynamism in my work. After considering becoming a waitress at another restaurant, I was recruited to become a floor manager at La Cage.

Within a few months, I was promoted to human resources manager, where I managed employees, schedules, and standards. Later, I seized the opportunity to take on a new challenge by becoming the general manager. I feel a strong sense of belonging at La Cage, which I consider my second family. Every day, I wake up excited to go to work.

I appreciate the atmosphere, personal development, and mutual support within the team. I firmly believe in the importance of giving 110% every day and believing in oneself and one’s abilities.

I started working at La Cage at the beginning of 2020 as a dishwasher, and then as a cook. When COVID started, I was laid off but was quickly called back to work in the kitchen and handle deliveries during the pandemic. When the business reopened, I continued working as a cook and as support staff. I requested to advance within the company, and I was offered the position of pass manager. I also worked a few shifts in management before becoming a manager. Later, I decided to return to the position of server when Johanie bought La Cage.

As a manager, I learned how to provide excellent customer service, manage employees, create schedules, and much more. I saw this as a great learning opportunity, so I accepted the positions offered, which seemed out of reach due to my lack of studies or experience in the field.

To grow within the Althéa Group, teamwork is essential, and it is important to be respectful and friendly towards your colleagues.

My career began in 2015 when I was hired as a server. Over the years, I took on some responsibilities and showed my interest in acquiring the business. With time, small additional responsibilities kept coming my way, allowing me to gain more experience. My ultimate goal as a server was to ensure that the customer had the best possible experience.

Since 2024, I have fulfilled a childhood dream of becoming a co-owner of my restaurant. Since I was young, I dreamed of owning my own restaurant. I knew how to be patient and seized the opportunity when it came. Having worked here for 9 years as a server allowed me to get to know the business well, and now I can continue its growth.

If you believe in your dreams, anything becomes possible.

I started my job with the Althéa Group at the Quality Inn hotel in 2016 as a receptionist and night auditor. I later held the positions of meeting room setup and breakfast attendant. After a year working part-time, I was looking for a full-time position.

When La Cage Brasserie Sportive opened in our establishment and needed a dishwasher, being very versatile, I decided to lend a hand in the kitchen and was quickly drawn to the work there. I then seized the opportunity to advance as a cook and, since 2021, I’ve been promoted to sous-chef. Passionate about challenges and opportunities, I manage orders, preparation, and the day team.

Working for the Althéa Group has allowed me to develop my culinary skills, better manage my emotions, and benefit from training offered to managers, which has greatly contributed to my personal growth. In my opinion, having an open mind and showing initiative are essential for progressing within the group.

My career began in 2018 when I brought my resume to Moulin Noir, and at that time, I wasn’t aiming for any specific position—I just wanted to find a job. The owner at the time, Loraine, hired me immediately as a bussgirl, and I did my first shift that very evening. With my ability to learn quickly, she then trained me as a hostess. Since there was a staff shortage during the holiday season, I was also trained as an aide at the pass. I worked in these three roles for a year before being offered a position in the kitchen. Without any formal training, I had to learn fast and worked the entrée station for a whole summer and part of the fall. After that, I did a few shifts as a substitute and returned to my bussgirl position.

In 2020, after becoming familiar with the staff, the restaurant, and the menu, I decided to try being a waitress. It was a very stressful step in my journey within the company because I had no experience as a server, and I knew Moulin Noir was looking for experienced employees… I had to convince them, as they had already started my training. They also had me take a bar training course to make me more effective and independent. Since the fall of 2023, I’ve been working as a part-time waitress, as I decided to return to school. With my experience, I’ve been able to train new employees and become a point of reference. I’m curious and enjoy learning new things, which is why I said yes to all the opportunities that were offered to me. I also love taking on challenges. With all the experience I’ve gained over the years, I felt I was ready to become a waitress.

Moulin Noir trusted me many times, which allowed me to gain more confidence and take on increasing responsibilities. The different roles I’ve held have helped me develop a comprehensive view of the restaurant industry. Don’t hesitate to integrate into the team, as each employee has developed a working method that can inspire you to develop your own. Know your limits—the experience is even better.