Chef de Cuisine - Maslow Group

About us

Maslow Group is a committed restaurant group that breaks the rules with ultra-creative vegetarian cuisine and places where you feel good!

Today we have four establishments: two Maslow (small, highly crafted plates to share) and two Fellows (unconventional homemade fresh pasta), each with its own personality but all driven by the same values and the desire to prove that we can run successful restaurants that truly help the planet.

We are recruiting for all our restaurants, so if you want to be part of a human and gourmet adventure, you are in the right place.

Job Description

You are the head of the kitchen and the entire kitchen reports to you. Your daily direct supervisor is the restaurant director, and you are also supervised by the executive chef, with whom you implement menus and new products. To assist you in your work, your immediate team includes: two sous-chefs, one pastry chef, and an entire brigade.

Your missions are as follows:

KITCHEN QUALITY

You are the guarantor of the quality of the plates and you commit daily to ensuring that the taste is irreproachable.

• You organize and supervise the mise en place and the service of the menu

• You verify the quality of the products received

• You are the guarantor of the menu's compliance with the recipes implemented by the executive chef

• You work in collaboration with the executive chef to adjust technical sheets and recipes

TEAM MANAGEMENT

You are a team leader who inspires your brigade daily...

• You manage integrations, needs, evolutions, and frictions.

• You motivate the team daily

• You manage on-boarding and continuous training

• You propose evolutions for team members, conduct annual interviews, and manage salary evolutions with the restaurant director

• You carry out recruitments, with support from headquarters

• You train your brigade and ensure their continuous progress

KITCHEN ORGANIZATION AND MANAGEMENT

As the primary contact for headquarters, you are responsible for the organization of the kitchen, its compliance with hygiene standards, and its financial efficiency.

You place orders using the management tools available.

• You supervise stocks, deliveries, and inventories to avoid waste and losses.

• You manage small equipment stocks.

• You are the guarantor of the proper use of equipment and supervise its maintenance.

• You are the guarantor of compliance with HACCP standards and you train your team continuously.

• You are the guarantor of the organization that allows the daily opening and closing of the kitchen.

• You apply ecological working practices.

• You take initiatives in your restaurant to cook unsold stock and minimize losses.

In practice

CDI, executive status - day-based forfait, full-time

Remuneration: starting from €53K gross

Benefits: respect for work/life balance, simplified salary advances, mutual insurance, transport allowance, menu discounts, birth bonus for children, company evenings, access to sports classes....

A tailor-made training program provided internally

Profile sought

You love your profession and you love people - both customers and teams. Aware of environmental issues, you believe that catering must transform in order to have a positive impact. Efficient and organized, you obviously love cooking but also managing and teaching. You know how to manage orders and understand the costs related to the kitchen.

You are the chef of the first restaurant. Very close to the founders, you are interested in participating in the creation of a company.

The qualities necessary for this position are:

• Significant experience in large establishments with table service and raw product cuisine (more than 100 covers)

• Very good execution in the kitchen

• Mastery of modern cuisine (French and exotic influence)

• Natural rigor and organization

• Good manager and trainer, natural authority

• Open-mindedness, tolerance, reflex for inclusion and equity...

• Good stress management, resilience, and the ability to communicate constructively and rationally regardless of the situation

• Curiosity and desire to learn, humility

• Mastery of placing orders and inventories

• Mastery and regular updating of knowledge regarding kitchen tools and equipment.

• Mastery of common IT tools

• Fluent English