Chief Executive


  • 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 direct report
  • 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 international mobility from 5 to 8 months minimum
  • Culinary certification compulsory
  • Experience in  international cooking and management mandatory
  • Skills for both hot and cold buffets (catering)
  • Fluent French compulsory other languages a plus


  • Professional
  • Available
  • Conscientious
  • Passionate
  • Good inter-personal skills

Seasonal contract. Salary adapted to skills and experience (fixed salary + bonus on objective). Accommodation and meals provided by Club Med and other advantages connected with Club Mediterranée.