RHEA, a recruitment firm specialized in Hospitality and Restaurant professions, is hiring:

Executive Chef (M/F) – Province

An international luxury group with a portfolio of exceptional hotels, resorts, residences, and private clubs across three continents. While each property is unique, all share a crafted approach to luxury, bringing the spirit of the location to life through captivating design, exceptional cuisine, spas, and gracious yet unobtrusive service.

The Property:

This hidden gem is a benchmark in high-end hospitality. With its suites and private houses, Michelin-starred restaurant, and spaces for private events, it embodies the French art of living in a natural and preserved setting.

As Executive Chef, you will be responsible for maintaining and enhancing this unique positioning, while developing an ambitious strategy to make it one of the most exclusive destinations in France.

Key Responsibilities

Role Summary
The Executive Chef will lead the epicurean positioning and culinary operations of the property to become the most sought-after gastronomic experience in this region of France. Responsible for developing a kitchen culture that attracts top talent. The ideal candidate will delight guests with regional French cuisine focused on quality, highlighting local ingredients, and delivering thoughtful epicurean experiences. A year-round destination, utilizing local ingredients, wines, and heritage to honor its roots and create one of the most coveted culinary destinations in France.

The ideal candidate is a seasoned and passionate chef, fluent in French and English, with previous experience in a luxury hotel or restaurant.

Main Responsibilities (not exhaustive)

• Operational Expertise: Oversee culinary operations to deliver on the mission of being the most appreciated operator of unique luxury hospitality experiences.

• Service Excellence: Ensure fundamentals are in place to deliver consistent and reliable service aligned with our standards.

• Recruitment & Culture Building: Actively participate in recruitment to make the property the employer of choice in the region. Build a rich culture of trust, pride, and joy, resulting in high employee engagement. Mentor and coach team members.

• Operational Excellence & Quality: Drive the hotel’s epicurean positioning. Develop food and beverage experiences in line with quality, variety, seasonality, and profitability expectations for hotel guests and local clients.

• Guest Experience: Ensure guest advocacy and engagement by being present and leading the culinary team to continually address and improve any shortcomings.

• Experiences, Programming & Partnerships: Support unique culinary experiences through daily rituals, activities, amenities, product selection, partner alignment, and space activation.

• Communications & Press: Ability to tell an inspiring culinary story to reinforce media and communication strategy.

• Financials: Manage the food and beverage operating budget. Develop effective labor models and controls to meet budget margins.

• Owner Relations: Effectively support owner relations to maintain trust and satisfaction in property management.

Skills

• Understand business operations related to revenue, costs, profits, guest expectations, and service standards. Focused on performance and results.

• Collaborate on budgets and P&L to grow the business and improve year-over-year margins.

• Monitor financial performance and profitability while coaching department heads on improving results.

Executive Leadership

• Ability to lead large teams (10–15 kitchen staff) with influence.

• Strong stakeholder management skills.

• Relentless pursuit of excellence.

• Pragmatic, problem-solving mindset with adaptability.

• Comfortable with digital tools and data – able to translate analysis into actionable steps.

• Highly organized, detail-oriented, and capable of timely decision-making.

Cultural Leadership

• Motivate and inspire team culture.

• Passionate about developing and mentoring chefs in a fast-paced environment.

• Excellent recruitment skills, including active participation in college and culinary school recruitment.

• Deep curiosity about food, wine, farm-to-table ingredients, slow food trends, wellness, nutrition, and culinary innovators to continually strengthen epicurean positioning.

Qualifications

• Experience: 5+ years in senior leadership roles (Executive Chef, Executive Sous Chef, or Head Chef) in luxury hospitality.

• Education: Bachelor’s degree or equivalent, ideally in hospitality management, culinary management, business, or a combination.

• Languages: Fluent in French and English required.

Conditions

• Schedule: Executive status

• Salary: €70,000 gross annual including housing (3-bedroom house)

• Days off: 2 consecutive days

• Start date: ASAP, no later than February

• Property closes annually in January and February

If interested, please send your complete application to rhearecrutement@gmail.com including cover letter, CV with profile photo, references, and photo portfolio or professional Instagram.