Second de cuisine H/F

Coordinate the kitchen as the chef's right hand, managing team coordination, food preparation, and HACCP compliance in a medico-social restaurant serving 50 to 200 residents. Anticipate service needs, maintain seasonal menus, and adapt techniques for modified textures and dissociated diets while ensuring quality and safety standards. Work full-time with varying weekend schedules, reporting to a team of 3 to 10 people. The role offers a 13th-month salary after one year, internal training, and a 50% transport subsidy.