Sous-Chef – 2 Michelin-Star Restaurant Georges Blanc H/F at Relais & Châteaux Park-Hotel Egerner Höfe

Vonnas, Auvergne-Rhône-Alpes, France -

Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Brigade Leadership, Menu Development, HACCP Compliance, Stock Management, Culinary Precision, Staff Training, Service Coordination, Gastronomy, Food Safety

Industry

Hospitality

Description

Company Description Over 150 years of tradition: step into a world of flavours and exceptional products. Recognised as one of the finest ambassadors of French gastronomy, Georges Blanc offers cuisine that combines reimagined tradition and creativity, built around outstanding seasonal ingredients. Full of character, his cuisine reflects both his personality and his sensitivity. His dishes bear witness to his enduring passion for his native region. He delights in showcasing the emblematic Bresse poultry and revisiting his grandmother’s “Crêpes Vonnassiennes”... Awarded Michelin stars since 1929, the Georges Blanc Gastronomic Restaurant, located in Vonnas at the heart of the Vallée de la Gastronomie, invites you to enjoy a gastronomic meal in the heart of Bresse. The chef draws inspiration from his family history, which he revisits with elegance and simplicity. Flavours, colours, textures and aromas come together brilliantly in this restaurant crowned with two Michelin stars. As you will have understood, our values are sharing, heritage, passing on expertise, and tradition. We invite you to work within our Michelin-starred gastronomic restaurant, signed by Georges Blanc and awarded by the Michelin Guide since 1929, to offer our guests a truly timeless experience. “Every day, learn a little more.” Job Description A true icon of French gastronomy, Maison Georges Blanc has embodied excellence, precision, and the art of hospitality for generations. Its two Michelin-starred restaurant offers refined cuisine rooted in tradition, while embracing creativity and modern culinary techniques. As a key member of the kitchen leadership team, the Sous-Chef supports the Executive Chef in overseeing the brigade and ensuring the highest standards of quality, consistency, and organization. This role involves supervising all sections, coordinating service, and contributing to the continuous pursuit of excellence expected in Michelin-starred gastronomy. Qualifications Assisting the Executive Chef in the overall management and organization of the kitchen. Supervising all sections to ensure consistency, precision, and excellence in every dish. Leading, training, and motivating the brigade, including Chef de Partie, Demi-Chef de Partie, and Commis. Coordinating service to ensure smooth communication between kitchen and front of house. Ensuring strict compliance with hygiene and food safety standards (HACCP). Managing stock levels, ordering, and optimizing the use of high-quality ingredients. Contributing to menu development and continuous improvement of culinary standards. Upholding the values, discipline, and excellence of Maison Georges Blanc. Additional Information Benefits Enjoy a unique and peaceful working environment in the heart of the village of Vonnas. Join the Georges Blanc Group and benefit from career development opportunities across its various establishments. As one of our ambassadors, you will help place our heritage at the heart of every guest experience. Free accommodation is available during your probationary period, along with access to housing assistance schemes. As the gastronomic restaurant is closed on Monday, Tuesday, Wednesday and Thursday lunchtimes, you will benefit from three days off per week during quieter periods. During the summer season, the restaurant is also open on Wednesday evenings. Georges Blanc and his teams are committed to both environmental sustainability and the well-being of their employees. Department: Kitchen

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Responsibilities

The Sous-Chef supports the Executive Chef in managing the kitchen brigade and ensuring the highest standards of quality and consistency. Responsibilities include supervising all sections, coordinating service, and managing stock and hygiene standards.