RHEA, a recruitment agency specializing in the Hospitality and Catering industries, is hiring for the position of:

Sous-Chef (M/F) in the South-West of France

About the Company: An international luxury group with a portfolio of exceptional hotels, resorts, residences, and private clubs across three continents. Their commitment to sustainability and permaculture has been recognized with two “Ecotables” awards, with the potential challenge of achieving a Michelin star.

The Property: Located in the South-West of France, the estate was once a private vacation property of a wealthy family and has since been transformed into a luxury hotel, managed by this prestigious hotel brand for a few months now. The hotel features a renowned art gallery, a signature restaurant, a wellness area built around the original works of the old mill, a floating tennis court, a thermal pool house, and charming multi-level rooms housed in restored 18th-century barns.

Role: As Sous-Chef, you will work closely with the Executive Chef to oversee the culinary operations of this renowned hotel.

The ideal candidate will be passionate about gastronomy, highly creative in their culinary approach, and possess strong leadership skills. This role demands creativity, attention to detail, and the ability to maintain high standards of quality and consistency in all dishes served.

Key Responsibilities:

• Assist the Executive Chef in planning and organizing culinary activities.
• Supervise the kitchen team, ensuring recipes, portions, and quality standards are adhered to.
• Collaborate with the Chef to create innovative menus and culinary concepts.
• Train and mentor the kitchen staff to enhance their skills and improve performance.
• Ensure strict compliance with hygiene and food safety regulations.
• Manage stock levels and monitor food costs to optimize profitability.
• Oversee the maintenance and proper functioning of kitchen equipment.
• Participate in scheduling and managing kitchen operations, considering customer needs and budget constraints.
• Coordinate effectively with the front-of-house team to ensure smooth and high-quality service.

Required Skills:

• Culinary degree or equivalent experience.
• Proven experience as a Sous-Chef or similar position in a high-end establishment.
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations.
• Creativity and a true passion for culinary excellence.
• Leadership skills and excellent communication.
• Ability to thrive in a demanding environment and handle pressure effectively.
• Expertise in French cuisine and familiarity with current culinary trends.

The Role: This is a high-responsibility position, as the selected candidate must be able to autonomously manage the kitchen when the Executive Chef is required to travel to other group establishments across Europe. The candidate must ensure the quality and consistency of service in the Chef’s absence while leading the team and maintaining seamless operations.

There is potential for career growth within the group, with opportunities for positions in Europe and the USA.

Conditions:

• Gross annual salary: €42,000 (approx. €3,500 gross/month)
• Contract: Permanent (CDI), executive level with fixed working hours.
• Accommodation provided
• Rest: 2 consecutive days off
• Availability: Position starts end of the year

If you are interested, please send a complete application to rhearecrutement@gmail.com (including cover letter, CV with profile photo, reference letters, and professional Instagram photo book).