We are starting to put our winter season staff together, and are looking for applications for kitchen crew.
So... if you have some kitchen experience, and want to work in the South of France for the Winter, drop me a line.
Situated in a 900 year old ex monastary, Our main clientele are elite olympic level and future olympic level Track and field athletes. We deal with national teams from all over the world. Currently booked in for next year are the Australian national team, Finnish, Swiss, etc etc . We average approx 150 athletes per day, for whom we supply three buffets a day, 7 days a week., plus a recovery stacking bar open 24 hours a day.
We are also a vineyard producing some 20k bottles of Organic Corbieres wine each year, and so are on the tourist wine trail. This is our first year so not too sure but estimating some 100 a day.
There is also a thriving ex pat community here, and they give us an additional 50 to 100 covers a day..
All in all then we feed 350 to 600 a day over three main outlets, plus a pizza shack, Bar, and a smoothie bar.
Outdoor Steak Bar
Fine dining A la carte restaurant.
Bar with small tapas menu
We are not yet all organic, but heading that way very quickly, and aim to be fully organic by the end of 2015.
We have a 100 tree orchard, plus are planning a 8 hectare ( 25 acre) veg garden.
Our brigade is approx 20 persons.
The positions are not live in, but we do have temp rooms for staff while they get themselves organized. Rents in the local area are very cheap, and abundant. We will NOT sort visas for non EU citizens.
what we are looking for;
Commis chefs ; to work buffet, prep, pizza, and restaurant.
Chef de Parties, to work the same, plus pastry and larder.
I look forward to hearing from those who are interested.