Cheval Blanc Junior Sous-Chef

About Cheval Blanc

Cheval Blanc is the luxury hospitality maison of LVMH that presents a contemporary vision of French Art de Vivre and high craftsmanship across a curated portfolio of urban and resort properties. The collection — which includes flagship addresses such as Cheval Blanc Paris and resorts in Courchevel, the Maldives and the Caribbean — is renowned for culinary excellence, bespoke guest experiences and partnerships with leading chefs and wellness brands.

Role & Responsibilities

• Assist the Head Chef and Sous-Chef in the organisation, creation and delivery of menus, à la carte dishes and seasonal offerings for the Langosteria restaurant.
• Guarantee the quality, taste and presentation of all dishes by ensuring compliance with recipes, technical sheets and established cooking standards.
• Contribute creatively to menu development and new dish proposals that respect budgetary constraints and the Maison’s culinary identity.
• Lead, coach and develop junior kitchen staff: recruit, train, supervise and evaluate performance to maintain high service levels.
• Ensure strict observance of hygiene and safety protocols (HACCP) and maintain the cleanliness and proper upkeep of kitchen premises and equipment.
• Manage stock control and collaborate with the Economat for timely procurement, cost monitoring and inventory optimisation.
• Control food costs and production ratios, support rota planning and help implement operational procedures to maximise efficiency.

Qualifications

• BEP/CAP Cuisine or Bac Pro Cuisine (professional culinary qualification).
• Full mastery of HACCP rules and hygiene standards.
• Proven experience in luxury hotel or high-end restaurant operations.
• Demonstrated leadership and people-management capabilities (recruiting, training, mentoring, evaluating).
• Strong organisational skills, attention to detail and ability to work under pressure.
• Proficiency with Pack Office for reporting and basic cost/control tasks.

Skills

Experience

Minimum 3 years in luxury hospitality or high-end restaurant environments, including at least 2 years in a senior kitchen role (first sous-chef, deputy chef or head chef of a point of sale) with responsibility for menu execution, team supervision and cost control.

Education

BEP/CAP Cuisine or Bac Pro Cuisine

Workplace

Benefits

13th month pay after one year of service; access to LVMH private sales after six months; staff restaurant meal contribution; provided and laundered uniform; 90% reimbursement of public transport passes (Pass Navigo, Vélib, Transilien); company Uber account (subject to eligibility rules); 100% covered bike parking subscription (conditions apply).

Culture

Cheval Blanc fosters a culture of craftsmanship, culinary creativity and rigorous service standards rooted in the Maison’s luxury hospitality ethos. As part of the LVMH group, the workplace emphasizes team development, cross-disciplinary collaboration and delivering memorable, highly personalised guest experiences.

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.