Job Detail
-
Salaire proposé : 2500
-
Années d'expériences souhaitées : 4 ans
Job Description
RHEA Recruitment – A specialized agency in recruitment for high-end hospitality and gastronomy, is currently seeking a Sous-Chef (M/F) for one of its clients in the Bordeaux region (South-West of France).
The establishment, of an intimate size, includes 8 rooms and 4 suites, as well as a Michelin-starred gastronomic restaurant. It offers 35 covers, with the restaurant closed on Saturday, Sunday, and Monday lunchtime.
The owners of this hotel-restaurant are passionate epicureans who are committed to local products and short supply chains. The property has its own market gardener, an in-house mushroom farm, and a vineyard.
The head chef has trained with Pierre Gagnaire in Paris and Thomas Keller in New York.
The restaurant’s opening hours:
- Monday evening to Friday evening
- Lunch from 12:00 to 14:00
- Dinner from 19:30 to 21:30
Team:
- 7 kitchen staff
- 4 pastry chefs
- 2 dishwashers
- 10 front-of-house staff
Max 40 covers per service.
Main Responsibilities:
- Ensure customer satisfaction through high-quality dishes and fast service.
- Actively contribute to the restaurant’s reputation alongside the Chef, maintaining a strong presence in the restaurant.
- Manage the team with leadership and professionalism.
- Be a creative force and contribute new ideas for the menu.
- Participate in the daily management of the kitchen brigade and ensure efficient organization.
- Fully align with the Chef and owner’s gastronomic vision and values.
Desired Profile:
- Significant experience as a Sous-Chef or in a similar role, ideally in fine dining.
- Excellent management and communication skills.
- Strong creativity and initiative.
- Rigor, organizational skills, and team spirit.
- Adaptability and proactivity.
- A strong affinity for high-quality, locally sourced products.
Conditions:
- Salary: Between €2200 and €2500 net, depending on experience.
- Time Off:
- Winter: Weekly rest from Saturday morning until 16:00 / Sunday and Monday off.
- Summer: Saturday and Sunday off.
- Accommodation: A spacious property building is available for housing.
- Contract: Permanent contract (CDI), with a starting date in December or end of January (preferably December for a smoother handover before the holidays and departure of the current Sous-Chef).
- Paid Vacation: 7 weeks per year, including two weeks off from December 15th to January 15th, one week at Easter, and two weeks at the end of August.
If you are interested in this position, please send your complete application (cover letter, CV with a profile photo, and reference letters) to: rhearecrutement@gmail.com
We look forward to receiving your application!
