Second de cuisine Bistrot H/F - Hostellerie de Levernois
Core
Second de Cuisine (Sous-Chef) responsible for daily kitchen operations, brigade management, and food quality at a bistronomic restaurant.
Role type
Sous-Chef (Second de Cuisine)
Builds
Bistronomic restaurant dishes using seasonal local products
Domain
Hospitality / Fine Dining / French Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
brigade management, menu execution, food safety compliance, staff training, recipe standardization, kitchen organization
Preferred skills
knowledge of Burgundian cuisine, prior experience as Second de Cuisine
Technologies
none
Responsibilities
coordinate and manage the kitchen brigade, ensure food quality and recipe adherence, train and mentor new staff, maintain hygiene and safety standards, adapt to service demands
Seniority
Mid-level, hands-on IC