Job description
Join an esteemed Lyon kitchen dedicated to preserving regional techniques and timeless recipes. As Traditional Cuisine Chef, you will lead a passionate brigade to craft dishes that celebrate Lyonnais heritage while embracing seasonal produce.
We seek a results-driven culinary leader who mentors, inspires, and elevates every plate—from rustic classics to refined tasting menus. You will collaborate with front-of-house, manage inventory and costs, and uphold the highest standards of food safety and quality.
What you’ll do: lead kitchen operations, shape menus, train staff, and ensure an exceptional guest experience in a premium dining setting.
Responsibility
- Lead daily kitchen operations with a focus on traditional techniques and seasonal ingredients.
- Design and curate menus and daily specials inspired by Lyonnais classics and regional French traditions.
- Plan, schedule, and mentor a high-performing kitchen brigade; conduct ongoing training and performance feedback.
- Ensure strict adherence to food safety, HACCP, sanitation, and quality control across all stations.
- Oversee inventory, supplier relationships, and waste reduction to optimize cost and yield.
- Collaborate with front-of-house to deliver seamless guest experiences and timely service.
- Maintain consistent plating, presentation standards, and portion control; monitor culinary costs.
Qualification
- 5+ years of experience as a chef in traditional or regional cuisine; preferably in Lyon or France.
- Strong mastery of classic French sauces, meat, fish, and pastry basics; exceptional knife skills.
- Formal culinary training (CAP/BEP, BTS, or equivalent) with ongoing professional development.
- Demonstrated leadership and people-management abilities to guide a diverse kitchen team.
- Deep knowledge of HACCP, safety, sanitation, and quality control protocols.
- Fluent French; English proficiency is a plus.
- Passion for heritage cuisine, seasonal sourcing, and sustainable practices.