Chef de Cuisine
CDI Caroline Yvon posted 5 days ago in Chef de Cuisine , in Cuisine , in Cuisine , in Head Chef Shortlist Email JobJob Detail
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Salaire proposé : 4833
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Années d'expériences souhaitées : 4 ans
Job Description
RHEA Recrutement, a recruitment agency specializing in high-end hospitality and gastronomy, is seeking on behalf of a historic and iconic restaurant, ideally located by the ocean in a lively seaside town on the Atlantic coast, its future:
👨🍳 HEAD CHEF (M/F)
🌊 The place & the spirit
A landmark venue steeped in history, recognized since 1900 for its premium seafood (shellfish, crustaceans, oysters, lobsters, etc.). The business combines a retail boutique and a restaurant serving ultra-fresh seafood directly from on-site tanks.
Recently renovated, the restaurant offers a warm, minimalist cuisine focused on freshness, authenticity, generosity, and simplicity.
With a seating capacity of 80 to 100, an unparalleled sea view, and a Michelin-starred chef as project partner (non-operational day-to-day, but guiding the culinary vision), the restaurant will launch a new identity in July 2025, while staying true to its heritage and soul.
🧑🍳 Your mission
As Head Chef, you will lead the kitchen with full autonomy, focusing on consistency, high product standards, and strong team spirit.
🎯 Key responsibilities:
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Design and execution of the menu in collaboration with management
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Team management: work organization, scheduling, training
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Orders, inventory, and supplier management
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Quality control: plating, cooking, recipe execution
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Ensure compliance with hygiene regulations (HACCP)
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Adapt production based on service volume
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Maintain fluid communication with the dining team and management
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Oversee equipment maintenance and proper usage
🍽️ The culinary universe
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Short supply chain seafood directly from the in-house viviers
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Evolving, seasonal menu including:
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Bar-style bites: oysters, buckwheat crisps, tuna charcuterie
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Shellfish platters (individual or shared)
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Simple local starters: shrimp salads, grilled razor clams, stuffed mussels
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Grilled mains: fish, shellfish, meat & poultry
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Sides served family-style: roasted potatoes, salad, seasonal veggies
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Homemade desserts in the spirit of “Marius-style” bistro sweets
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👥 Team & kitchen organization
Year-round core team (5/7, closed Monday-Tuesday):
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1 Head Chef
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1 Sous-Chef
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2 Chefs de Partie
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1 Commis
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2 Dishwashers
Seasonal team (April to September, 7/7 service):
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2 additional CDPs
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1 additional dishwasher
⏰ Organization:
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Split shifts during launch, evolving into a mix of split & straight shifts
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More flexible schedule in the winter season
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High-end kitchen equipment: Rational oven, Josper grill, open-flame braise station, XXL walk-in cooler, etc.
💸 Conditions & Benefits
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Salary: €48,000 to €58,000 gross/year, depending on profile
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Housing assistance possible
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Stable, supportive environment with a passionate team
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Modern, high-performance kitchen
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Culinary concept overseen and guided by a Michelin-starred chef
📅 Start date: July 2025
📄 Permanent contract (CDI)
📩 Interested?
Send your CV along with photos of your creations and letters of reference to:
📧 rhearecrutement@gmail.com
