Exécutif Sous Chef (H/F)

The Head Chef is responsible for leading all culinary operations at Bistro Cocotte, ensuring an exceptional dining experience through high-quality food, creativity, and operational excellence. This role oversees menu development, kitchen leadership, food quality, cost control, inventory management, and compliance with health and safety standards. The Head Chef inspires and mentors the kitchen team while fostering a positive, collaborative, and high-performance work environment.
Key Responsibilities:

Lead and manage all daily kitchen operations.
Develop seasonal menus and innovative culinary offerings aligned with Bistro Cocotte's concept.
Maintain the highest standards of food quality, presentation, and consistency.
Recruit, train, mentor, and develop kitchen team members.
Oversee food and labor costs to meet financial objectives.
Manage purchasing, inventory, and supplier relationships.
Ensure compliance with food safety, sanitation, and workplace health regulations.
Collaborate closely with front-of-house leadership to deliver outstanding guest experiences.
Drive continuous improvement, efficiency, and culinary innovation.
Qualifications:

Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a high-volume restaurant.
Strong leadership and team development skills.
Solid understanding of food costing, budgeting, and inventory management.
Passion for hospitality, culinary excellence, and guest satisfaction.
Ability to thrive in a fast-paced environment while maintaining attention to detail.
Excellent organizational and communication skills.
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