Job description
Join a prestigious kitchen in Lyon dedicated to traditional cuisine with modern technique. We are seeking an experienced Executive Chef to lead menu development, mentor a culinary team, and elevate authentic dishes while maintaining exceptional quality and efficiency.
As the culinary leader, you will shape the guest experience through thoughtful menu design, rigorous quality standards, and a commitment to sustainable sourcing.
Responsibility
- Oversee daily kitchen operations and ensure flawless execution of traditional dishes across services.
- Lead menu development with seasonal, regionally inspired dishes that honor tradition while showcasing technique.
- Manage budgeting, food costs, portion control, and vendor negotiations to maximize profitability.
- Recruit, train, and mentor kitchen staff; build a cohesive, high-performing team.
- Uphold HACCP, sanitation, and safety standards; ensure compliance with local health regulations.
- Collaborate with front-of-house to ensure guest satisfaction and timely service.
- Establish strong supplier relationships with local farms and fisheries for sustainable ingredients.
Qualification
- Minimum 8 years of experience in traditional or regional cuisine, preferably with French or European roots.
- Proven leadership in a high-volume, fine dining kitchen.
- Culinary degree or equivalent professional certification.
- Strong knowledge of classical techniques, sauces, and seasoning balance.
- Expertise in menu costing, inventory management, and cost control.
- Excellent communication, training, and team-building skills.
- Fluency in French and English; willingness to collaborate with international staff.