Production Chef (M/F)

Reporting to the Operations Management or the Executive Chef, you take responsibility for production during the afternoon/evening shift. A true leader and guarantor of production rates, you organize the brigade's work to ensure next-day deliveries while respecting recipes and food safety standards.

Continuous afternoon/evening shift hours

Your main responsibilities

Production management: Plan, distribute, and control the manufacturing of preparations (starters, cooked dishes, packaging) according to ordered volumes and technical sheets.

Operational management: Supervise, lead, and develop the skills of the production team (cooks, commis, packers).

Quality control & HACCP: Ensure scrupulous compliance with hygiene, traceability, cold chain, and production line cleanliness rules.

Stock management & Closing: Perform daily inventories of raw materials, check evening order departures, and ensure the secure closing of the laboratory at 10:00 PM.

As the establishment is located in an area not served by public transport, autonomy in your daily travel (personal vehicle) is essential.

Culinary professional with at least 3 years of experience in an equivalent position. Holder of a hospitality diploma (CAP to Bac+2 in Food/Catering trades), technically autonomous, rigorous regarding hygiene, and possessing good team leadership skills.