CDI Caroline Yvon in Cuisine , in Cuisine , in J.R Sous Chef , in Sous Chef , in Sous Chef de Cuisine Junior
  • Post Date: 9 February 2024
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Job Detail

  • Salaire proposé : 3875
  • Années d'expériences souhaitées : 4 ans

Job Description

RHEA, a recruitment firm specializing in Hospitality and Catering professions, is hiring:

Sous Chef (M/F) – Southwest France

An international luxury group comprising a portfolio of exceptional hotels, resorts, residences, and private clubs worldwide across three continents.

The Establishment: Estate located in southwest France. Formerly the private vacation property of an affluent family, the property has been transformed into a luxury hotel managed by a prestigious hotel brand for a few months now. The hotel features a renowned art gallery, a signature restaurant, a wellness area built around original mill works, a floating tennis court, a spa pool house, and charming rooms spread over several floors in restored 18th-century barns.

Ambition to achieve the Green Star; possibly the Michelin star.

As a Sous Chef, you will work closely with the Executive Chef to oversee the culinary operations of our renowned hotel. The ideal candidate will be passionate about gastronomy, innovative in culinary creations, and possess strong leadership skills. This role requires 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 directing food preparation activities. • Supervise kitchen staff and ensure adherence to recipes, portions, and quality standards. • Collaborate with the Executive Chef to develop innovative menus and culinary concepts. • Train and mentor kitchen team members to enhance their culinary skills and performance. • Ensure compliance with food safety and sanitation regulations. • Maintain stock levels and oversee food cost control measures. • Monitor kitchen equipment and coordinate maintenance as needed. • Assist in scheduling and managing kitchen operations to meet customer demand and budgetary requirements. • Act as a liaison between kitchen staff and dining room teams to ensure seamless service.

Qualifications: • Degree in culinary arts or equivalent experience in a similar position. • Proven experience as a Sous Chef or senior culinary position in a high-end hotel or restaurant. • Strong knowledge of culinary techniques, food safety standards, and kitchen operations. • Creativity and passion for culinary excellence. • Excellent leadership and communication skills. • Ability to work in a dynamic environment and manage pressure effectively. • Proficiency in French cuisine and familiarity with local and seasonal ingredients preferred.

Conditions: Annual gross remuneration: €46,500, or €3,875 gross/month Contract: Permanent, Executive level on a day-off basis. Option for inclusive accommodation Rest: 2 consecutive days off Availability: starting from April 15, 2024 If you are interested, please submit a complete application to (including cover letter, CV with profile photo, copy of references, and professional Instagram photo book).

Required skills