Description
The Barrière Ribeauvillé Resort is hiring a Culinary Commis for an apprenticeship under the Head Chef. The role involves preparing dishes, assisting station chefs, maintaining cleanliness, following HACCP and group hygiene procedures, and storing and labeling products. The position follows a 35-hour schedule with rotating and variable hours, requires weekends and public holidays, and offers training, health insurance, meal vouchers, and other benefits. The start date is as of September 2026.
