Cheval Blanc Restaurant Supervisor

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

• Assist the Chef de Rang in creating a welcoming atmosphere, delivering excellent service and ensuring guest satisfaction.
• Prepare and organise the outlet, ensuring service and mise en place comply with the Maison’s procedures and HACCP hygiene standards.
• Participate in service for the assigned section, applying expertise and ensuring Cheval Blanc standards are met.
• Coordinate and communicate with the kitchen, stores, cellar and stewarding team to ensure seamless service.
• Create a memorable guest experience from welcome and seating through cloakroom, service and departure.
• Promote the hotel’s restaurants and dining events organised by the hotel and Cheval Blanc Maisons.

Qualifications

• BEP, CAP or vocational baccalaureate in cuisine.
• Knowledge of luxury hospitality or Michelin-starred dining.
• Proficiency in HACCP hygiene standards.
• At least 2 years’ experience as a Chef de Partie in food service at a luxury hotel or Michelin-starred restaurant; 3 years’ minimum experience is also stated.
• Sensitivity to ratios and margins.
• Operational organisation and management skills, including training, motivating and supervising teams.
• Organisation, rigour and attention to detail.
• Team spirit.
• Creativity and a proactive approach.
• Interpersonal ease.
• Customer-service orientation.
• Availability, flexibility and responsiveness.

Skills

Experience

At least 2 years as a Chef de Partie in food service at a luxury hotel or Michelin-starred restaurant; 3 years’ minimum experience is also stated.

Education

BEP, CAP or vocational baccalaureate in cuisine.

Benefits

13th-month payment after one year of service; access to LVMH private sales after six months; meals covered at the staff restaurant; uniform provided and laundered; 95% reimbursement of transport passes (Pass Navigo, Vélib, Transilien); company Uber account subject to eligibility rules; 100% coverage of 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.