Sous-Chef (M/F)
Fixed-term contract – Full time
Welcome to the Moulin Rouge! A legendary venue for live entertainment in Paris since 1889, the ‘Féerie’ revue enchants more than 600,000 spectators from all over the world every year.
Now an internationally renowned family-run group, the Moulin Rouge brings together 450 artists and craftspeople who combine their talents to uphold the excellence of French craftsmanship. From ballet and technical roles to catering, hospitality, the Art Workshops and support staff… we offer a wide range of roles, all essential to the show’s reputation.
As part of a maternity leave cover role, we are seeking a Sous-Chef (M/F) for a 9-month fixed-term contract, to start on 1 July 2026.
Are you passionate about gastronomy and keen to contribute your expertise and preserve exceptional culinary skills by working with fine ingredients?
Join us and discover our expertise!
Banquet Menus : https://www.moulinrouge.fr/offres/diner-spectacle/soiree-diner-spectacle-19h/#menus
Prestige Menu : https://www.moulinrouge.fr/offres/diner-spectacle/soiree-diner-specatcle-19h-vip/#menus
Your missions
Join the Moulin Rouge kitchen team and help create an unforgettable experience for 350 guests every evening, working alongside Executive Chef Arnaud Demerville, a member of the Maîtres Cuisiniers de France.
As Sous-Chef, working within a team of around thirty chefs and under the supervision of the First Sous-Chef, your responsibilities will include (non-exhaustive list):
- Assisting, organising and managing the kitchen team on the floor, in accordance with instructions from management and the demands of service. You are able to coordinate the work of the kitchen team in accordance with the wishes of the Executive Chef and the Executive Sous-Chef.
- Supervise the pace and quality of work on the floor and ensure that dishes are prepared within the allotted time, in compliance with hygiene and quality standards, and in accordance with the technical specifications.
- Train teams across all departments (Pantry/Hot Kitchen/VIP). To do this, you must be familiar with all the dishes served at the Moulin Rouge (Cooking and Pastry) and have a perfect command of the various techniques and specialities of French cuisine, whether in production and/or service.
- Have a good understanding of the department’s needs, so as to manage orders for each section where necessary, and play an active role in the kitchen’s monthly stock-takes.
- Take charge of managing and developing the skills of the entire kitchen team. As a unifying and inspiring figure, you will contribute your vision and experience whilst maintaining a positive and supportive atmosphere.
- Demonstrate a high degree of flexibility and adaptability. Thanks to your skills and your overall understanding of the business, you are able to take on any technical role within the kitchen team as required by management and service needs (Hot Station, Cold Station, VIP Station, Morning shift, Mid shift, Evening shift)
- Take part in the creative process of developing menus, notably by participating in culinary trials, and manage costs with a view to optimisation. You will be a source of initiative for the Executive Chef and the Sous-Chef.
Your profile
As a graduate of a hospitality college (minimum BAC PRO qualification), you have successfully gained initial experience in a similar role within high-quality establishments, such as fine dining and/or Michelin-starred restaurants.
You have a thorough understanding of hygiene, safety and HACCP regulations. Furthermore, you have a perfect grasp of the culinary fundamentals of French gastronomy and all kitchen trades and specialisms.
You know how to manage a team and support them in developing their skills through effective coaching.
To thrive in this role, you demonstrate:
- Rigour, responsiveness and an eye for detail;
- Teaching skills; you know how to unite and inspire the kitchen team;
- Good team spirit and strong communication skills.
What we offer
Experience a unique professional adventure at the heart of a dynamic and exciting world!
By joining us, you’ll be part of an environment committed to gender equality and a healthy work-life balance.
We’re dedicated to helping you develop your skills throughout your career, and we’ll support and train you from the moment you join.
The Moulin Rouge is also committed to offering all its staff competitive benefits (health insurance, pension scheme, meal vouchers, holiday entitlement, etc.), as well as attractive pay and preferential rates. What’s more, you’ll be able to enjoy discounts and exceptional offers through our Works Council.
The role:
Clocked working hours: overtime paid.
Working hours: continuous shift (no break), either morning or evening – 2 consecutive days off – 39-hour-per-week contract.
Gross annual salary: €47,450
Location: in the cabaret kitchens, 82 Boulevard de Clichy – 75018 Paris.
And plenty of other benefits to discover when you join us!
Our recruitment process
- You apply online and will receive an email confirming receipt of your application.
- Your application will be processed within three weeks.
- If your profile is shortlisted, the HR team will contact you for a telephone screening.
- The Catering Department Coordinator will contact you to arrange an interview at the Moulin Rouge to meet the Executive Chef.
Would you like to find out more about our working environment or explore our other opportunities? Visit our careers page : https://www.hellowork.com/fr-fr/entreprises/moulin-rouge-149996.html OR https://www.moulinrouge.fr/en/recruitment/ !
Are you interested in this opportunity and keen to join our team?
Apply using the application form below!