Executive Chef
Summary
Lead a high-end kitchen, crafting Michelin-starred menus, managing staff, and overseeing operations for a Relais & Châteaux property in the French Alps.
Under your leadership, the kitchen will aim for the highest levels of recognition. Concretely, you will:
- Manage breakfast, lunch and dinner at Le Simon
- Develop a gastronomic menu for The Andrew (aiming for a Michelin star)
- Build and define the maison's culinary identity — strong, precise and distinctive
- Manage and train the kitchen brigade, ensuring standards of excellence
- Design the menus and oversee plating consistent with the house's style
- Manage orders, supplies and the correct storage of raw ingredients
- Contribute to our food-and-wine events and the many gastronomic initiatives around the cellar
- At least 5 years' experience in high-end establishments
- Professional stability: we favour candidates who have held the same role for at least 3 consecutive years, as we're looking for a lasting collaboration
- The candidate can, if appropriate, propose to bring their own kitchen brigade or part of their kitchen brigade
- Driving licence required (own car preferred)
- A concrete ambition to work towards a Michelin star
- Legal right to work in France (EU citizenship or a work visa already obtained or in progress
- Permanent contract (CDI)
- Accommodation at the company's expense (independent flat)
- Full time, 6 days per week, with flexibility and autonomy in organising your schedule
- Salary between €3,000 and €3,300 net per month, commensurate with experience and skills
- Revenue-based bonus, meal vouchers and workwear provided
- A small, close-knit team where we work like a family, and an ambitious, growing project with real room to develop
- A Relais & Châteaux member establishment, in an international setting of excellence