Second de cuisine H/F

Coordinate the kitchen operations as the chef's right hand, managing team coordination, preparation workflows, and HACCP compliance in a 350-cover gerontological hospital setting. Execute modified textures and dissociated diets for residents while ensuring seasonal, high-quality meals are served daily. Maintain precision and leadership across a seven-person team to guarantee meal satisfaction. Requires a hospitality diploma, significant collective catering experience, and driving license due to difficult site access. Full-time permanent position with a 13th month after one year.