he Residence of the United States Ambassador to France and Monaco is seeking a talented and committed Sous-Chef to join its culinary team in one of Paris’s most prestigious diplomatic settings.

Located in the heart of the 8ᵗʰ arrondissement, the Ambassador’s Residence is an emblematic private residence and official venue for high-level diplomatic receptions, formal dinners, and private events. The Residence operates with a close-knit team of approximately eight employees, representing a range of residential, service, and culinary functions.

This unique position offers the opportunity to combine culinary excellence, leadership, discretion, and creativity in an international and refined environment.

Key Responsibilities

Under the general direction of the Chef, the Sous-Chef plays a key role in ensuring the smooth operation of the kitchen and the successful execution of all culinary services for official and private events at the Residence.

Kitchen Operations & Coordination

• Manage day-to-day kitchen operations and culinary production
• Coordinate meals and events with the Chef and the Residence Manager
• Present daily menu proposals for approval by the Ambassador
• Supervise kitchen staff in the Chef’s absence
• Collaborate with members of the Residence’s multidisciplinary team to ensure seamless service

Event Planning & Execution

• Plan and execute all official and private events, from preparation through service
• Receive instructions from the Ambassador, Chef, and/or Residence Manager
• Make informed decisions regarding food preparation and cost efficiency (in-house vs. external vendors)
• Control product quality, including tasting all dishes prior to service
• Request additional kitchen staff for large-scale events, in coordination with the Chef and Residence Manager
• Work closely with butlers and service staff to ensure flawless execution aligned with the Ambassador’s expectations

Purchasing & Supplier Relations

• Manage all kitchen purchases and food sourcing
• Maintain relationships with high-quality vendors (bakeries, butchers, pastry shops, cheese makers, etc.)
• Coordinate equipment purchases with the Chef and Residence Manager

Hygiene & Food Safety

• Maintain impeccable cleanliness of all kitchen areas in accordance with French OSI-IA (HACCP) regulations
• Clean and organize refrigerators and storage areas, including private quarters, using FIFO procedures
• Ensure all food handling, storage, and sanitation standards are strictly followed

Budget & Administrative Duties

• Collaborate with the Chef and Residence Manager on budget review and cost control
• Perform weekly accounting, separating expenses for official and private events
• Prepare weekly staff schedules based on upcoming events
• Carry out additional administrative or operational duties as assigned