Chef(fe) Executif

CDI Caroline Yvon in Chef de Cuisine exécutif , in Cuisine , in Cuisine , in Executive Head Chef
  • Post Date: 5 June 2024
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Job Detail

  • Salaire proposé : 5000
  • Années d'expériences souhaitées : 5 à 10 ans

Job Description

HEA Recruitment, High-End Hospitality and Restaurant Recruitment Agency, is seeking:

Executive Chef (M/F) for International Locations

Group DNA: Over twenty restaurants in seven countries, ranging from fine dining to street food.

This executive chef position will be primarily focused on all the venues in France and outside of France owned, managed, or consulted by the group. He/she will lead and guide the on-site chefs of the Group’s establishments, who will report directly to him/her.

Frequent International Travel

  • During cruise periods: a maximum of 3 consecutive weeks.
  • During opening periods: a maximum of 6 consecutive weeks away from the employee’s place of residence.
  • Mandatory one-week rest at the employee’s place of residence before traveling again.
  • Transport and accommodation at the venues are provided, as well as meals within the company’s framework/rules.


  • Supervise all the chefs of the establishments designated by the group, as well as their management teams.
  • Implement and monitor hygiene processes, kitchen cleanliness rules, and the quality of products before and after preparation by the on-site teams.
  • Manage cost establishment, technical sheets, and their implementation with the management teams.
  • Participate in and organize kitchen recruitment and key HR decisions related to this department.
  • Train chefs and sous-chefs in the establishments, prepare and follow up on their training plans.
  • Collaborate with the accounting department to train chefs to control their budgets and establish necessary operational processes.
  • Read and analyze operational and financial KPIs related to the F&B activity.
  • Participate in the construction and design of new establishments within the kitchen department.
  • Plan and schedule pre-openings, openings, and follow-ups of new establishments within the kitchen department.
  • Ensure the operational implementation of the kitchen department for all new and ongoing projects.
  • Coordinate the department in collaboration with the creative chef, the operations manager, and the group management.
  • Participate in menu creation.
  • Oversee product sourcing and supplier selection.
  • Participate in key F&B decisions for the group and its establishments.
  • Establish the culinary and service vision of the establishment in collaboration with the chefs.
  • Control the preparation and finishing of dishes, their quality, presentation, and dining room service.
  • Set up group purchasing contracts in collaboration with the cost control department and local suppliers.
  • Resolve problems or complaints.
  • Implement and follow up on administrative tasks related to this position.

Main Qualities

  • Discipline and autonomy
  • Versatility
  • Ability to manage stress
  • Good listening and communication skills
  • Neat appearance
  • Organization
  • Team spirit
  • Management skills
  • Teaching aptitude
  • Creativity


  • Proficiency in English, both spoken and written (French is a plus)
  • Minimum of 2 years of experience as a Chef, including 1 year in an Executive Chef position
  • Culinary diploma preferred
  • Excellent skills in Excel, Word, and email management


  • Salary: 60K€ gross/year to start (depending on profile)
  • Status: Cadre au forfait (highest status): Eligible for an additional 9-11 paid holidays on top of regular holidays, not eligible for overtime.
  • Trial period: 4 months, renewable.
  • Start date: 01/07/2024

If you are interested, please send your complete application to rhearecrutement@gmail.com (CV with profile photo, reference letters).

Required skills