Line Cook

Chef de Partie KitchenLocal cuisine & to strengthen our team, we are looking for a passionate and motivated Chef de Partie, driven by vibrant, seasonal cuisine that is deeply rooted in its ADN. We work hand in hand with carefully selected local producers, and the menu evolves every 3 weeks, highlighting seasonality and respect for the products. We are also fortunate to work with a large vegetable garden, a true source for our missions. As a Chef de Partie, you will be responsible for your station and actively participate in the dynamics of the kitchen: - Complete management of your section (preparation, service, working with fresh and raw products) - Contribution to the development and testing of new menus - Adherence to quality and hygiene standards - Close collaboration with the rest of the team Requirements:- Proven experience as a Chef de Partie - Passion for local and seasonal cuisine - Sense of responsibility and autonomy in your role - Team spirit, positivity, and desire to progress - Sensitivity to local products and artisanal work - Understanding of French We offer: - A stimulating working environment - A kitchen in constant evolution - Direct links with producers and the vegetable garden - A passionate and caring team - Parking on site Working conditions: - Seasonal, 42 hours per week, from April to mid-X with breaks - Fixed days off: Sunday evening, Monday, and another half-day according to the schedule - Possibility of: If you are passionate about cuisine and want to join a dynamic team in an exceptional setting, we would be delighted to receive your application. Apply now and be part of the adventure at Hôtel Bon Rivage and its restaurant Racine. jidecc3d23aen jit0310aen jpiy26aen