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

• Actively participate in the organization and meticulous preparation of menus, dishes, and culinary offerings for Langosteria
• Ensure the kitchen team excels in presentation techniques and food quality, with all preparations conforming strictly to technical specifications
• Contribute creative proposals for new menus, dishes, and culinary concepts to enrich the restaurant's offerings
• Oversee the maintenance and cleanliness of kitchen facilities and equipment, ensuring the highest hygiene standards
• Monitor strict compliance with HACCP protocols and all food safety regulations
• Actively manage inventory and coordinate with the supply department to ensure product availability in appropriate quantities and quality
• Serve as a role model for adherence to hygiene, safety, and quality standards within the establishment
• Support kitchen team management and operational tasks as directed by senior culinary leadership

Qualifications

• BEP/CAP in Culinary Arts or BAC PRO in Cuisine
• Comprehensive mastery of HACCP hygiene protocols
• In-depth knowledge of luxury hospitality and fine dining operations
• Minimum 3 years of professional experience in a similar capacity or as a Chef de Partie in a luxury establishment
• Demonstrated aptitude in team management and leadership
• Proficiency in cross-functional culinary techniques and menu design
• Sound understanding of financial management (revenue, ratios, inventory control)
• Proficiency in Microsoft Office Suite

Skills

Experience

Minimum 3 years of professional culinary experience at the level of 1st Sous-Chef or Chef de Point de Vente in an equivalent luxury establishment. Proven ability to conceive dishes, menus, and culinary cards aligned with budget constraints and multi-unit operational standards. Recognized aptitude in kitchen management including recruitment, training, team organization, and performance evaluation.

Education

BEP/CAP in Culinary Arts or BAC PRO in Cuisine required.

Workplace

Benefits

13th month salary after one year of tenure; LVMH private sale access after six months of tenure; subsidized staff restaurant meals; complimentary uniform provision and laundering; 95% reimbursement of public transport passes (Pass Navigo, Vélib, Transilien); corporate Uber account (subject to eligibility criteria); fully subsidized bicycle parking subscription (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.