NB – CDI at The Walt Disney Company

Coupvray, Ile-de-France, France

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Not SpecifiedCompensation

Mid-level (3 to 4 years), Senior (5 to 8 years)Experience Level

Full TimeJob Type

UnknownVisa

Hospitality, Tourism, EntertainmentIndustries

Requirements

Ideally hold a diploma in Hôtellerie-Restauration
Justify at least 3 years of experience in team management within a kitchen
Knowledge and application of service standards and mastery of HACCP norms
Ability to support and develop a team, with a liking for supervision
Strong interpersonal skills and excellent communication
Proactive with a solution-oriented mindset
Real adaptability capacities and flexibility regarding working days and hours
Minimum C1 level in French; elementary level in English is a plus

Responsibilities

Organize, distribute, follow, and control the work of a brigade (30 to 60 people) through on-site presence and constant dialogue
Instill daily motivation in collaborators in close collaboration with the manager
Ensure the training and development of collaborators, transmitting technical and behavioral know-how
Respect and enforce procedures, quality standards, hygiene, and safety rules
Handle daily operations (administrative and operational) and adapt them to meet client expectations
Alert in real-time to performance deviations regarding productivity objectives
Take necessary corrective actions to guarantee service/product quality and daily customer satisfaction
Participate in projects within your activity sector
Actively participate in the organization and smooth running of services, particularly for breakfasts and dinner buffets
Ensure the quality of services provided while supporting and developing team members

Skills

Key technologies and capabilities for this role

Sous-ChefSecond de CuisineLeadership en cuisineOrganisation de servicesGestion d'équipeQualité des prestationsBuffetPetit-déjeunerRestauration traditionnelleBrasserie

Questions & Answers

Common questions about this position

What is the employment type for this Sous-Chef position?

This is a full-time permanent position (CDI).

Is this Sous-Chef role remote or on-site?

This is an on-site position at Hôtel Sequoia Lodge in Disneyland Paris, requiring daily presence on the kitchen floor.

What experience is required for this Sous-Chef role?

Experience as Second de cuisine / Sous-Chef in brasserie, traditional restauration, or table service chain is required, along with recognized leadership in kitchen operations.

What is the company culture like at Disneyland Paris for this role?

The culture is unique and multicultural, with a focus on sharing passion, developing leadership, team motivation, and a warm, family-like ambiance in a diverse restaurant environment.

What makes a strong candidate for this Sous-Chef position?

Strong candidates are passionate about their profession, have proven leadership in kitchen settings, and are eager to manage a brigade of 30-60, train teams, and ensure quality standards in a dynamic environment.