We're not just hiring - we're inviting you to meet us first. Click 'Apply' to register for our live session on May 12th, where Relais & Châteaux chefs and talent leads will show you what building a career within our network really looks like. This is your first step.

AS SOUS-CHEF

Under the supervision of the Head Chef, you assist in the organization and oversight of all kitchen operations. You are responsible for ensuring the quality of culinary standards, maintaining the establishment’s excellence, and supporting the smooth running of the kitchen brigade.

Assist the Head Chef in the daily management of the kitchen and act as their deputy in their absence

Supervise, coordinate, and lead the kitchen team (Chef de Parties, Commis, apprentices)

Ensure the proper execution of mise en place, preparation, and plating in line with the establishment’s technical and aesthetic standards

Guarantee the consistent quality of dishes and compliance with technical recipes

Contribute to menu development and culinary creativity

Train, mentor, and support team members in their professional development

Oversee stock management, orders, and supplies

Ensure compliance with HACCP, hygiene, and safety standards

Monitor costs, optimize the use of raw materials, and minimize waste