29 Hospitality English-speaking jobs in Auvergne-Rhône-Alpes

This temporary Logistics & Maintenance Assistant role supports daily resort operations. Duties include basic repairs, logistical support, property checks, and stock management. Requires a practical approach, reliability, and a valid driving license.

Experienced pastry chef, confectioner, or bakery worker needed for seasonal work in Lyon, France. Prepare cakes, pastries, desserts, and other confectionery products according to recipes and production plans. Employment runs until October 31, 2026.

Assistant Housekeeping Manager role involves supervising external teams, quality control inspections, and managing stock/linen. Responsibilities include budget monitoring and interdepartmental coordination. Experience in high-end settings is ideal.

Chef de Partie responsible for the quality and precision of their assigned section in a fine-dining restaurant. Must have at least 2 years of experience in Michelin-starred restaurants, luxury hotels, or high gastronomy.

Head Chef to oversee all aspects of the hotel kitchen, managing a team and ensuring food preparation, delivery, and service meet high standards. Must have experience leading a kitchen team, Food Hygiene Level 2 Certification, and HACCP Level 2 Certification or equivalent.

Chef de Partie responsible for running a section autonomously in a fine-dining kitchen. Must have at least 2 years of experience in Michelin-starred restaurants, luxury hotels, or high gastronomy.

Sous Chef to support the Chef in daily kitchen operations, including ingredient management, equipment upkeep, and service preparation. Must have 2+ years fine-dining experience, legal right to work in France, and a driving license.

Support the Chef in managing the kitchen brigade, ensuring ingredient storage, equipment upkeep, and precise plating. Must have 2+ years fine-dining experience, legal right to work in France, and a driving license.

Experienced Private Chef needed to serve HNW clients across multiple residences. Responsibilities include menu planning, meal preparation, inventory management, and maintaining high standards of food safety. Requires 5+ years of experience and proficiency in multiple cuisines.