RHEA Recruitment, a specialized agency in hospitality and catering, is looking for a Executive Chef or, if the profile is less experienced, a Head Chef (M/F) in the South of France.

A gastronomic institution facing the Mediterranean, where the three Michelin-starred chef highlights the treasures of the sea. In a minimalist setting filled with light, each dish tells a story of marine flavors, with forgotten fish and local products skillfully crafted. Between tradition and creativity, the experience is unique, offering an immersion into the culinary soul of the region, driven by a quest for excellence and emotion. An unforgettable gastronomic journey for lovers of haute cuisine and culinary escapes.

Establishment Details:
The kitchen brigade consists of 15 to 20 staff members maximum, distributed between the two establishments.

Both establishments share the same kitchen, which is closed but features bay windows that provide a view of the workspace.

The Executive Chef is dedicated to one of the establishments. The two establishments offer distinct but complementary concepts.

In terms of capacity, the three-Michelin-star restaurant accommodates between 45 and 50 covers on average, with the capacity to serve up to 50 covers for banquets. The other establishment can host up to 25 covers maximum.

Regarding service, the gastronomic restaurant serves an average of around 30 covers per service, while the other establishment serves around a dozen to fifteen covers.

• Gastronomic restaurant: €450 average ticket price (TM)
• Bistronomic restaurant: €110 average ticket price (TM)

Both establishments are open 5 days a week, with reduced hours during the winter season. Typically, they are closed on Sundays and Mondays, except for holidays and special events. On Wednesdays, there is only one dinner service. Depending on the demand and offerings, one establishment may be open during the week while the other operates 3 to 4 days, mainly on weekends. The owner-chef adjusts the opening and closing hours based on demand and activity.

Main Responsibilities:

The Executive Chef is responsible for overseeing all culinary operations of the gastronomic restaurant. They ensure the quality and creativity of the dishes, manage the teams, and ensure the smooth running of the kitchens while adhering to the excellence standards and culinary identity of the restaurant’s owner-chef.

Culinary Creation and Excellence

• Develop and update menus that align with the gastronomic identity of the restaurant, focusing on Mediterranean cuisine and seafood.
• Work with exceptional products, highlighting the flavors and textures of Mediterranean fish, in accordance with the culinary philosophy of the owner-chef.
• Guarantee consistent execution of dishes, elevating seafood and exploring both traditional and contemporary culinary techniques.
• Conduct gastronomic research and innovate to maintain and enhance the establishment’s standing, in collaboration with the owner-chef.

Team and Organization Management

• Supervise, train, and motivate the kitchen brigade, sharing knowledge and passion for Mediterranean cuisine.
• Recruit and develop culinary talent, encouraging the emergence of new talents and ensuring the transmission of the restaurant’s values.
• Manage schedules and ensure effective task distribution, optimizing kitchen organization for a smooth and efficient service.
• Maintain a positive and stimulating work environment, in line with the restaurant’s family spirit and excellence.

Cost and Supply Management

• Select the best suppliers, prioritizing local artisanal fishermen and environmentally conscious producers.
• Negotiate prices and ensure budget compliance, optimizing costs without compromising product quality.
• Manage stock and minimize losses, implementing rigorous stock management practices and reducing food waste.
• Ensure cost alignment with the establishment’s financial objectives, ensuring profitability and expense control.

Food Safety and Hygiene Standards

• Guarantee compliance with hygiene and safety standards (HACCP), ensuring the kitchens are impeccably clean and implementing strict quality control procedures.
• Supervise quality control for raw materials and dishes, ensuring the freshness of seafood and the quality of every dish.
• Ensure product traceability and adherence to current regulations.

Customer Experience and Restaurant Image

• Collaborate with the front-of-house staff to ensure an exceptional customer experience, offering personalized and warm service.
• Educate the front-of-house team about the dishes so they can explain them to customers, sharing the passion for Mediterranean cuisine and the restaurant’s story.
• Represent the establishment at gastronomic and media events, enhancing the restaurant’s image and showcasing its culinary expertise.

Personal Qualities:

• Passion for cooking and seafood
• Sense of excellence and attention to detail
• Team spirit and leadership skills
• Ability to work under pressure and in a dynamic environment

Salary and Benefits:

• Salary: €65,492.16 gross per year (excluding performance bonuses)
• Annual bonus: €5,500 paid in December
• Status: Executive
• Start date: Mid-April / May
• Work environment: Collaborative work with the owner-chef, in a passionate team.
• Accommodation not provided.

If you are an experienced chef looking for new challenges and an exciting opportunity in the South of France, please send your CV, reference letters, and portfolio (or Instagram account) to rhearecrutement@gmail.com.