Second Exécutif (H/F) – CDI - Saint Paul de Vence
Core
Second Executive (Deputy Executive Chef) responsible for global kitchen management, operational coordination across multiple restaurant concepts, and culinary excellence at a 5-star hotel.
Role type
Senior IC Executive Chef (Deputy)
Builds
Culinary operations and dining experiences for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Multi-site kitchen management, cost control and budgeting, HACCP compliance, team leadership and training, menu development, operational continuity planning
Preferred skills
Experience in high-end gastronomy, ability to replace Executive Chef, strong analytical skills for performance optimization
Technologies
None stated
Responsibilities
Supervise all kitchen operations across multiple restaurants, coordinate culinary teams, ensure service continuity and quality standards, manage inventory and cost ratios, lead and develop kitchen staff, optimize processes for profitability
Seniority
Senior, hands-on IC