Hospitality and catering

Chief Executive (M/F)


  • Leading a kitchen team (40 people minimum) while applying the Club Med strategy
  • Ensuring the production of meals based on pre-planned menus for various buffets (between 300 and 1000 persons per service)
  • Organising the planning of your activity within the kitchen
  • Participate to the budget construction for your department and administration of the orders and the stock in collaboration with the F&B Manager
  • Take into account comments or suggestions from the clients and/or your team and transmitting them to your manager
  • Deciding weekly the need for supplies according to the stocks and guest reservations
  • Respecting Club Med standards and applying hygiene and safety procedures
  • Integrating your team members within the Village’s team: identifying their needs and organising training sessions for them to gain in competence


  • Availability and mobility 
  • City and Guilds examination or similar certification compulsory
  • Experience in international cooking and management mandatory
  • Skills for both hot and cold buffets (catering)
  • Fluent French compulsory, other foreign languages a plus (especially English)


  • Professional
  • Available
  • Conscientious
  • Passionate
  • Good interpersonal skills

Seasonal contract. Salary adapted to skills and experience. Accommodation and meals provided by Club Med and other advantages connected with our Club Méditerranée group.

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