Collective Catering Cook (Cook/Head Cook)

Entity: La Source SARL
Location: Lérab Ling Buddhist Centre, Roqueredonde
Reporting to: Kitchen Manager
Status: Contract for 3 to 5 days per week
Working hours: Mainly 7:30–15:30, 13:00–21:00 depending on activity, regularly on weekends
Salary: French minimum wage (SMIC)
Start date: As soon as possible

CONTEXT

La Source SARL is a collective catering company providing meals for people attending retreats and events at the Lérab Ling Buddhist Centre (www.lerabling.org). Its activity is seasonal, as a large number of students come in summer (between 200 and 600 people), but it also operates during the low season, as many people come for personal retreats throughout the year and Lérab Ling has a resident community of around 70 people.

La Source’s commercial kitchen is evolving towards a balanced and creative vegetarian cuisine, offering attractive menus to bring the community together and meet the expectations of external guests attending stays, events, or retreats of any duration.

RESPONSIBILITIES

The main responsibilities of the collective catering cook are as follows:

• In collaboration with the Kitchen Manager, design and propose menus that support well-being and health, taking allergens and special diets into account.
• Prepare dishes according to the approved menu and monitor taste, quality, and presentation.
• Respect meal service times.
• Follow traceability and hygiene protocols:
  • Sampling,
  • Temperature monitoring,
  • Allergen labelling,
  • Ensuring hygiene and food safety.
• Prepare and anticipate production for the team on following days.
• Take an active role in cleaning and maintenance:
  • Cleaning cooking, cooling, production, and transport equipment,
  • Organizing cold rooms,
  • Participating in cleaning and tidying the premises.
• Contribute to the efficient management of the kitchen:
  • Organizing tasks,
  • Assisting with food stock management,
  • Helping with receiving and storing deliveries,
  • Monitoring proper food storage and use-by dates.
• Maintain appropriate professional conduct:
  • Uniform/appearance,
  • Respecting instructions from the various managers,
  • Curiosity, adaptability, and availability,
  • Efficiency and speed,
  • Autonomy and initiative,
  • Ability to adapt to fluctuations in activity,
  • Teamwork and adaptability to a variety of tasks,
  • Strong sense of organization, tidiness, and cleanliness,
  • Attention to reducing food waste,
  • Punctuality,
  • Representing and safeguarding the establishment’s image.

REQUIRED EXPERIENCE

• We are looking for a cook who is passionate about authentic, balanced, and inventive vegetarian cuisine.
• Thorough and attentive, you have a first successful experience in a similar position, or you are looking to progress after experience as a kitchen assistant/commis.
• You would like to join a company with strong human values.
• Flexibility, open-mindedness, and enthusiasm are appreciated.

CONTACT

To apply, please send a cover letter and a copy of your CV to: lasource.cuisine@rigpa.org