Cheval Blanc Sous Chef
- Employment
- Contract
- Seniority
- Senior
- 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.
Cheval Blanc Courchevel seeks experienced Sous Chef for luxury five-star alpine resort in France. Lead kitchen excellence at Michelin-starred establishment.
Role & Responsibilities
- Lead mise en place, preparation, and plating of all dishes with precision and artistry, ensuring consistent excellence across all services
- Act as essential liaison between the Chef de Cuisine and kitchen brigade, translating culinary vision into flawless execution
- Oversee and mentor chefs de partie, demi-chefs de partie, and commis, ensuring adherence to standards and fostering cohesion within the team
- Manage station operations autonomously, including production supervision, inventory control, and anticipation of resource requirements
- Ensure strict compliance with HACCP protocols and food safety standards across all preparation areas
- Contribute creatively to menu development and refinement while maintaining rigorous technical execution
Qualifications
- Culinary qualification (CAP to Bac+2 level or international equivalent)
- Minimum 3 years of confirmed experience in Michelin-starred restaurants
- Minimum 2 years in a Sous Chef position
- Expertise in fresh product handling and diverse advanced culinary techniques
- Proven ability to manage and supervise kitchen stations independently
Skills
Experience
Minimum 3 years of documented experience in Michelin-starred establishments, with at least 2 years serving as Sous Chef or equivalent senior kitchen position. Demonstrated proficiency in fresh product handling and a broad range of advanced culinary techniques required.
Education
Culinary arts qualification from CAP to Bac+2 level, or internationally recognized equivalent certification in classical or contemporary cuisine.
Workplace
This position is based in Courchevel, Auvergne-Rhône-Alpes, France.
Benefits
Accommodation provided; meals furnished during working hours; chef's whites provided and professionally laundered; transport costs fully covered (€100 per arrival journey, €100 per return journey); passionate and collaborative culinary team.
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 «Chef de Partie Principal», «Sous-Chef de Cuisine», «Deputy Chef», «Senior Cuisine Coordinator», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.