Compensation
€3,500/mo
The Head Chef will manage the kitchen at Ephemera’s immersive Under The Sea restaurant in Paris, overseeing menu design, service quality, food safety and hygiene, inventory, equipment, scheduling, and team development. The role requires culinary expertise, cost and supply management, IT tools for kitchen operations, leadership, and at least five years of experience as a chef or sous-chef, along with a relevant culinary or hospitality qualification.
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restauration
Ephemera réinvente la restauration : décors immersifs, plats maison et univers uniques. Découvrez une expérience culinaire inoubliable.