Second de cuisine H/F

Assist the head chef in organizing kitchen operations and manage the team during service shifts. Guarantee the quality of plated dishes, oversee inventory management and ordering, and ensure strict adherence to hygiene standards. This role requires significant culinary experience, strong organizational skills, and the ability to work autonomously within a cohesive team. The position offers 42 hours per week with two and a half days off, plus flexible scheduling. Join an artisanal federation dedicated to authentic, accessible French dining, with opportunities for career progression and ongoing training.