Description
The Mercure Bordeaux Centre is recruiting a Chef de Partie to join the reopening of the 'Sans Pression' restaurant in September 2026.
The establishment has 194 rooms and a 800m² seminar activity. In 2024, the restaurant achieved 25,000 seminar covers and nearly 7,000 brunch covers throughout the year.
As part of this relaunch, you will integrate a fully renovated kitchen. We are looking for a seasoned professional who can evolve in a varied activity combining midday buffets, seminars, cocktails, banquets, brunches, and snacking offers.
Alongside the Head Chef and the Sous Chef, you will contribute to the quality of productions, the organisation of services, and the support of teams.
Whether you are already a Chef de Partie or a Commis de Cuisine looking to take the next step, we will be attentive to your sense of organisation, autonomy, polyvalence, and desire to participate in an ambitious reopening project where volume, teamwork, and service quality are central.
Responsibilities:
- Contribute to the quality of food production
- Organise services
- Support teams
Qualifications:
- Join this project and participate in the reopening of a restaurant specialising in seminar and event hosting
- Develop a strong identity around its brunch and dining offer
Additional Information:
- Contract: CDI (permanent contract)
- Working hours: 39 hours per week
- Salary: €2,225.73 gross per month
- Employee status: level 2, echelon 3
- Food allowance: €8.7 gross per day
- 13th month bonus
- Profit-sharing bonus (potential €2,450 gross for 100% presence throughout the calendar year)
- Group health insurance: Colonna Facility with good coverage
- 50% reimbursement of mutual insurance and TBM subscription
- Free pressing for professional attire
Organisation of schedules:
- The kitchen manages all types of events, with flexible working hours (morning, daytime, or evening)
- 2 days off per week
- 6 guaranteed public holidays per year after 1 year of seniority
- RCR (additional rest days)
- Possibility of taking 2 consecutive weeks off during peak summer season (between May and October)
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