Description
Le Thoumieux is hiring a Sous-Chef to oversee the entire kitchen and support the head chef in maintaining dish quality, kitchen organization, menu development, purchasing, financial monitoring, HACCP compliance, staff administration, and equipment maintenance. The role requires at least three years of kitchen experience, including two years in a similar Sous-Chef position, along with culinary, inventory, financial, HACCP, and team-management skills. A degree in culinary arts, cooking, or an equivalent qualification is required, while additional management or hotel-management training is an asset.
