Cheval Blanc Chef de Partie Principal
- Employment
- Contract
- Seniority
- Lead
- Department
- Culinary & Food Production
- Posted
- Jun 18, 2026
About Cheval Blanc
Cheval Blanc, the exceptional hospitality Maison created by LVMH, embodies a contemporary art of welcoming guests in some of the world’s most coveted destinations. From Courchevel to the Maldives, Saint-Tropez, Paris and beyond, the brand combines architectural distinction, haute gastronomy, refined service and deeply personal experiences. As an employer, Cheval Blanc offers an environment where excellence is nurtured through craftsmanship, attention to detail and genuine warmth. Its teams are invited to grow within a culture that values discretion, creativity, emotional intelligence and the pursuit of perfection, contributing to a singular vision of luxury hospitality shaped by elegance, generosity and savoir-faire.
Sous Chef position at Cheval Blanc Courchevel, Michelin-starred luxury hotel restaurant in the French Alps. Full-time fixed-term contract with accommodation and meals.
Role & Responsibilities
- Support the Executive Chef in maintaining culinary excellence and implementing the restaurant's technical specifications and recipes
- Oversee kitchen mise en place, food preparation, plating, and service execution with precision and attention to detail
- Supervise and mentor kitchen staff, including chefs de partie, demi-chefs de partie, and commis, ensuring adherence to service protocols and quality standards
- Manage kitchen station operations with autonomy, directing production workflow and staff coordination
- Maintain rigorous HACCP protocols and food safety compliance across all kitchen operations
- Monitor inventory, control raw materials, and anticipate ingredient requirements in coordination with procurement
- Lead by example, demonstrating exceptional discipline, technical mastery, and commitment to continuous improvement
Qualifications
- Culinary training equivalent to CAP or higher (Bac+2 level or equivalent)
- Minimum 3 years of professional kitchen experience
- Minimum 2 years in a Sous Chef or equivalent leadership position
- Proven experience in Michelin-starred or equivalent haute cuisine restaurants
- Mastery of advanced cooking techniques, food preparation, and plating methods
- Demonstrated ability to manage kitchen stations and supervise culinary teams
- Thorough knowledge and application of HACCP standards and food safety protocols
Skills
Experience
Minimum 3 years of confirmed professional experience in Michelin-starred restaurants or equivalent fine dining establishments, with at least 2 years in a Sous Chef or similar supervisory culinary role.
Education
Culinary training equivalent to CAP (Certificat d'Aptitude Professionnelle) or higher qualification (Bac+2 level or above).
Workplace
The successful candidate will be located in Courchevel, Auvergne-Rhône-Alpes, France.
Benefits
Accommodation provided; meals included during working hours; chef's uniforms provided and laundered; transportation costs covered (EUR 100 each direction); passionate and collaborative team environment.
Culture
Cheval Blanc fosters a refined, intimate workplace culture where exceptional service is shaped by creativity, discretion, and a deeply personalized sense of hospitality. As an employer, it encourages teams to cultivate craftsmanship, emotional intelligence, and attention to detail within an environment that values elegance, collaboration, and continuous excellence.
About Cerulean
Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Cheval Blanc, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Sous Chef», «Second Chef de Cuisine», «Chef Adjoint», «Premier Commis Chef», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.