Cheval Blanc Junior Sous-Chef

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.

Role & Responsibilities

• Organize and prepare menus, dishes, and culinary cards under the direction of the Point of Sale Chef and Sous-Chef
• Ensure team excellence in plate presentation and taste quality, verifying that all cooking and preparation conform to technical specifications
• Contribute creative ideas for menu development and propose new dishes, plats, and menu offerings to enrich the culinary experience
• Maintain strict HACCP protocols and hygiene standards, controlling the upkeep of kitchen facilities and equipment
• Oversee stock management and coordinate with the procurement department to ensure adequate availability of ingredients in both quantity and quality
• Exemplify the house's standards of quality, safety, and professional excellence to the broader kitchen team
• Support cross-functional kitchen operations and contribute to the overall success of the establishment

Qualifications

• BEP/CAP Cuisine or BAC PRO Cuisine
• Minimum 3 years of significant experience as a 1st Sous-Chef or Chef de Point de Vente in an equivalent luxury establishment
• Mastery of HACCP hygiene standards and food safety protocols
• In-depth knowledge of luxury hospitality and fine-dining restaurant operations
• Demonstrated ability to design dishes, menus, and culinary cards aligned with budget constraints and brand positioning
• Proven competency in basic culinary techniques
• Recognized management capabilities, including recruitment, training, team organization, staff development, motivation, performance evaluation

Skills

Experience

Minimum 3 years of demonstrated experience in luxury hospitality kitchens, with at least 2 years in a sous-chef or kitchen leadership position in a fine-dining establishment of equivalent standing.

Education

BEP/CAP Cuisine or BAC PRO Cuisine required; continuous professional development in contemporary gastronomy and Michelin-standard cuisine strongly valued.

Workplace

Benefits

13th-month bonus after 1 year of service; LVMH private sale access after 6 months of service; staff restaurant meal coverage; uniform provided and laundered; 90% reimbursement of public transportation (Pass Navigo, Vélib, Transilien); corporate Uber account (subject to eligibility); 100% subsidized bike parking (subject to conditions).

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.