Executive Chef - Sole (Season 2025)

Maris Recruitment is seeking a Sole Chef to work in France aboard a hotel barge for the 2025 season.

A hotel barge holiday offers a unique opportunity to explore regions at a relaxed pace through activities such as cruising, tours, and, above all, local cuisine.

The meals we serve should showcase a thoughtfully curated selection of regional dishes, complemented by other national favorites, as well as the Chef’s own culinary creations.

There is plenty of room for individual flair and creativity in menu design.

The ideal candidate should have a solid understanding of food, particularly French cuisine, along with a genuine interest in local culinary traditions. Strong presentation skills and proficiency in various cooking techniques—such as roasting, baking, and cake making—are essential.

The weekly menu will include five lunches, six dinners, and some breakfasts, with one main meal served ashore.

The Chef will also prepare meals for crew members on weekends, which is vital for maintaining a happy and harmonious environment aboard the boat.

Lunches can offer both plated and buffet options, preferably featuring a mix of both. Dinner is more formal and generally consists of four courses: a starter, main course, cheese, and dessert, with the option of an amuse-bouche to enhance the dining experience.

At the start of each week, the Chef will design the menu, taking into account passengers' likes, dislikes, allergies, health conditions, and seasonal produce. All main meals should be introduced and explained to guests by the Chef.

The galley is the Chef’s domain, where safety, cleanliness, and food hygiene must be top priorities.

The Chef is responsible for ensuring that they possess the appropriate training and certifications.

Safety protocols should cover the awareness and management of safety equipment, and food hygiene practices must comply with strict restaurant industry standards.

Additionally, the Chef will be responsible for shopping, managing stock, and bookkeeping.