Chateau Rigaud is an exclusive, private venue in South West France with an excellent reputation for it’s quality and style of food. Our chefs work with fresh and strictly seasonal ingredients from local suppliers or even grown on the estate. The focus of the business is firmly on the food and ensuring the very best customer experience. Our reviews bear testament to the strength of our team in delivering this.
Over the past ten years we’ve developed menus to suit our brides, their guests and the different stages of a wedding weekend, from an impressive canapé reception for 140 guests to fine dining on both an intimate and a large scale, an upscale BBQ lunch, a glamourous riverside picnic and let’s not forget the stunning naked wedding cakes – the chefs here are not bored by working the same station service after service.
We’re looking for a super talented Head Chef who wants to lead our team, take on an established format and over time, introduce their own personality to the food we offer.
Join a brilliant team where the food definitely comes first. Work in a beautiful place, create amazing food and enjoy a fabulous lifestyle.
The successful candidate is likely to have at least ten years commercial kitchen experience including a number of years with a respected establishment. They will be experienced with managing a budget, maintaining GP and all that this entails and yet still passionate about food. They should also have an enthusiasm for country life and French culture although no French language skills are required.
We can offer:
Exceptional Quality of Life : Living amid the vines where a standard week requires only two straight shifts, with five nights off to enjoy the sunshine, surf the Atlantic coastline, climb the Pyrenees, canoe the Dordogne river, explore Bordeaux city or just hang out in the vegetable garden at Rigaud with it’s pizza oven and free herbs!
Excellent onsite accommodation which is beautiful with views across a meadow and suitable for two (sorry no children on site).
Work for a partner in a wide range of roles depending on their skill set.
Pay in line with industry standards for the role.
This is initially offered as a temporary job starting in late March 2017 and running through until the end of November however we are definitely looking for a chef who will give us longer and further develop our offer. The past two occupants of this role were at Rigaud for six and five years respectively and now continue in partnership businesses with the management team/owners.
