Saks Global Sous Chef Manager

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Location
ParisÎle-de-FranceFrance
Seniority
Manager
Department
Culinary & Food Production
Industry
Luxury Hospitality & Experiential Travel
Posted
May 13, 2026

About Saks Global

A prestigious luxury hospitality house or haute-cuisine restaurant operating within the luxury sector, often affiliated with a global luxury group. The employer prizes culinary excellence, meticulous service standards and the cultivation of artisanal technique, offering a workplace where creativity and precision converge to deliver outstanding guest experiences.

Confidential luxury employer in Paris seeks a Sous Chef Manager to lead kitchen operations, team development and menu excellence.

Role & Responsibilities

  • Lead daily kitchen operations, ensuring exceptional food quality, consistency and presentation across all outlets and service periods.
  • Supervise, mentor and schedule the kitchen brigade; recruit, develop and evaluate culinary staff to maintain a high-performance team.
  • Collaborate with the Executive Chef on menu development, recipe standardisation and seasonal concept changes suited to a luxury clientele.
  • Manage purchasing, inventory control and stock rotation; negotiate with suppliers to secure premium ingredients while optimising cost and waste.
  • Implement and enforce food safety, hygiene and allergen protocols (HACCP), ensuring full compliance with local regulations.
  • Control food costs and labour budgets through menu costing, portion control and efficient rostering practices.
  • Coordinate service flow with front-of-house leadership to guarantee seamless guest experiences for à la carte, banquets and private dining.
  • Participate in special events, culinary initiatives and quality audits; drive continuous improvement through feedback and performance metrics.

Qualifications

  • Professional culinary qualification (Culinary Arts diploma, NVQ Level 2/3, or equivalent) preferred.
  • Food safety certification (e.g., HACCP) mandatory or must be obtained on hire.
  • Proven supervisory experience in a luxury hotel, Michelin-starred or fine-dining environment.
  • Strong commercial acumen with demonstrable experience in menu costing and cost-control measures.
  • Excellent leadership, communication and team-development capabilities.

Skills

Menu development Kitchen management Food safety / HACCP Inventory management Menu costing and food-cost control Staff training and mentorship Supplier negotiation and purchasing Service coordination with front-of-house Microsoft Excel POS systems

Experience

Typically requires 5+ years of professional culinary experience with at least 2 years in a supervisory or sous chef role within luxury hospitality, a fine-dining restaurant, or a high-volume boutique hotel.

Education

Culinary Arts diploma or equivalent professional culinary qualification; additional management or hospitality training desirable.

Workplace

This position is based in Paris, Île-de-France, France.

Culture

The workplace emphasises exacting standards, teamwork and continuous refinement of craft, attracting chefs who value both creativity and rigorous execution. Leadership fosters professional development through mentorship, cross-service collaboration and exposure to high-profile culinary projects typical of a luxury hospitality environment.

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

A.

The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Saks Global, 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 «Assistant Head Chef», «Deputy Executive Chef», «Chef de Cuisine Assistant», «Kitchen Operations Manager (Culinary)», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.