A member of the Relais & Châteaux family, Château de Berne is a 5-star hotel and wine estate covering 515 hectares, located in the commune of Lorgues, 40 minutes from St-Tropez.
Chateau de Berne, a unique destination in France, offers top-of-the-range accommodation, dining and wellness services in a verdant setting and an atmosphere of peace and serenity.
Our wine estate includes a 5* hotel with 34 rooms & villas, two meeting rooms, a Cinq Mondes Spa with an indoor swimming pool, three restaurants, a tennis court, two outdoor swimming pools, 3 vegetable gardens and an animal farm. Le Château de Berne and its Michelin-starred restaurant, Le Jardin de Berne, offer an exceptional experience.
Our corporate culture is based on customer satisfaction, teamwork, innovation and learning. The success and well-being of all our employees is the key to our success.
If you share our passion for our professions and our sense of hospitality, don't wait any longer, join us and, together, we'll make sure that our guests have the best possible experience.
At the "Jardin de Berne*", chefs Louis Rameau and Eric Raynal search for the hidden truth in each ingredient to create new combinations, original pairings and surprising textures, while respecting nature's original intentions.
Apply to Berne Castle!
You'll play an essential role in the kitchen, assisting the Chef to ensure that your job is carried out hand in hand with the rest of the team, from setting up the service to cleaning it up.
You will be responsible for the following tasks:
- Assists the Head in his duties and replaces him in his absence
- Participates in the application of standards, production procedures and HACCP hygiene standards in force at Château de Berne.
- Helping to draw up the menu in collaboration with the chef.
- Takes part in the day-to-day coordination of the department and in developing and supporting the team.
- Know how to take charge of each kitchen station, operate it, dress and clean the station
- Stock control and management, preparation of orders for suppliers
- Drawing up timetables and managing overtime,
- Organising culinary workshops (brunches, trade fairs, cookery classes, etc.)
- Respect and ensure respect for the equipment and facilities provided...
- Manage the kitchen team (chefs de partie, commis, apprentices, trainees)
You are flexible, rigorous and versatile.
You like supervising and managing A team that respects our corporate culture.
You have a CAP/BEP cookery training and a minimum of two years' experience in the same position in a Michelin-starred establishment.
You are familiar with HACCP rules.
You like teamwork and links with the brigade and you're someone from dynamic, motivated, autonomous and organised.
If you're keen to join us, take the plunge and send us your application.
We are committed to contributing to a society that respects ethics and diversity. On a daily basis, we support inclusion and equal opportunities.
- Two consecutive days off
- 1 meal per working day in the staff restaurant
- A Social and Economic Committee offering benefits throughout the year\\\\\\\'s
- A unique working environment
- Participation in an induction day
- Uniforms maintained by the \\\\\\\ hotel
- Fully-equipped accommodation only during the fixed-term contract
- Preferential rates on the group's hotels, restaurants, boutiques and spas.
All our positions are open to people with disabilities.
