Culinary & Food Production Luxury Jobs – Page 3
There are 46 culinary & food production luxury positions currently open.
Neiman Marcus
Cook
Neiman Marcus seeks a Cook for its St. Louis retail restaurant to produce daily menu items, manage inventory and uphold health and sanitation standards. The role requires at least 3 years' experience, flexible availability and attention to cost control.
Neiman Marcus in St. Louis seeks a Cook. Hourly pay $19.16–$23.95. Responsible for food production, inventory control and sanitation.
Neiman Marcus
Line Cook
Neiman Marcus seeks a Restaurant Cook for the Rotunda in San Francisco to produce daily menu items, control inventory, and maintain health and sanitation standards. This full‑time role requires a minimum of three years' relevant experience, physical stamina, and flexibility to work evenings, weekends and holidays.
Neiman Marcus — San Francisco: Restaurant Cook (Rotunda). Hourly $22.03–$27.54; prepare menu items, manage inventory and maintain sanitation in a luxury retail dining setting.
Neiman Marcus
Dishwasher
Neiman Marcus seeks an onsite Dishwasher for its San Francisco restaurant to maintain cleanliness, operate dish machines, and support kitchen operations. This hourly role requires physical stamina, adherence to sanitation standards, and availability for nights, weekends and holidays.
Neiman Marcus — Dishwasher in San Francisco, CA. Onsite, hourly $19.61–$24.51; join the in-store restaurant team delivering exceptional service.
Hennessy
Apprentice Pastry Chef
Hennessy is recruiting an Apprentice Pastry Chef to join the Château de Bagnolet brigade in Cognac. This on‑site apprenticeship (CAP Pâtisserie required) involves producing desserts and viennoiseries, supporting menu development, managing supplier orders, and ensuring hygiene standards. The role follows a 4.5‑day working week with Friday afternoons off.
Hennessy in Cognac seeks an Apprentice Pastry Chef (apprenticeship) for Château de Bagnolet — on‑site role, 4.5 day week.
Cheval Blanc
Chef de Partie — Bakery
Cheval Blanc St‑Tropez seeks a Chef de Partie for the bakery section to produce breads and viennoiseries, develop seasonal creations and supervise commis. This contract role demands culinary rigour, HACCP compliance and prior experience in high‑end kitchens.
Chef de Partie — Bakery at Cheval Blanc St‑Tropez (Saint‑Tropez, France). Contract role leading the bakery section in a luxury hotel kitchen.
Cheval Blanc
Commis Chef
Cheval Blanc St‑Tropez is hiring a Commis Chef on a fixed‑term contract to assist Chefs de Partie in daily preparations, mise en place and plating for its Michelin‑standard restaurants. The role requires strong technical discipline, HACCP compliance and prior experience in high‑end kitchens.
Cheval Blanc St‑Tropez seeks a Commis Chef in Saint‑Tropez, France — join the brigade supporting Michelin‑level cuisine.
Cheval Blanc
Chef de Partie
On-site Chef de Partie (CDD, full-time) for Cheval Blanc St‑Barth: manage a dedicated kitchen section, execute high‑end production and plating, enforce HACCP, and mentor junior cooks. The role requires at least 3 years' experience in luxury or high‑end culinary environments.
Cheval Blanc St‑Barth — Chef de Partie in Saint Barthélemy. On-site CDD role managing a kitchen section at the luxury palace.
Cheval Blanc
Chef Pâtissier
Cheval Blanc St-Barth is recruiting a Chef Pâtissier to lead the pastry brigade, oversee production, ensure HACCP compliance and develop refined dessert offerings. Permanent full‑time, on‑site role requiring at least five years’ pastry experience in luxury hospitality.
Cheval Blanc St-Barth seeks a Chef Pâtissier in Saint Barthélemy. Lead the pastry brigade and craft refined desserts for this Caribbean palace.
Cheval Blanc
Pastry Chef de Partie
Cheval Blanc Porto Cervo is recruiting a Pastry Chef de Partie to lead and supervise the pastry section. This temporary, on-site role reports to the Sous Chef and Pastry Chef and requires 3–5 years’ experience in luxury or Michelin-level kitchens, strong leadership, HACCP compliance and fluency in Italian.
Cheval Blanc seeks a Pastry Chef de Partie in Porto Cervo, Italy — temporary, on-site role leading the pastry section.
Cheval Blanc
Demi Chef de Partie, Pastry
Hotel Pitrizza, Cheval Blanc, is recruiting a Demi Chef de Partie — Pastry to join the pastry brigade reporting to the Chef de Partie Pastry and Sous Chef. This on‑site, temporary position in Porto Cervo requires producing high‑quality desserts, supporting section management, ensuring HACCP compliance and contributing to menu development.
Cheval Blanc (Hotel Pitrizza) seeks a Demi Chef de Partie, Pastry in Porto Cervo, Italy — temporary on‑site role focused on high‑end pastry production.
Cheval Blanc
Sous Chef, Pastry
Cheval Blanc St-Barth seeks a Sous Chef, Pastry on a fixed‑term contract to support the Head Pastry Chef in leading production, developing recipes and ensuring HACCP compliance across outlets. The role requires supervisory experience in luxury hotel or haute‑cuisine pastry settings.
Cheval Blanc St-Barth in Saint Barthélemy seeks a Sous Chef Pâtissier (contract) to lead the pastry brigade and elevate dessert offerings.
Veuve Clicquot Ponsardin
Culinary Apprentice (Hôtel du Marc)
Apprenticeship position in the Hôtel du Marc kitchen (Reims): 12 or 24 months with a 3 weeks/1 week rhythm, starting September 2026. The apprentice will prepare meals for guests and staff, assist in recipe creation, maintain hygiene standards and work to gastronomic restaurant protocols.
Veuve Clicquot Ponsardin — Culinary Apprentice (Hôtel du Marc) in Reims. 12–24 month alternance beginning Sept 2026.