About us

Maslow Group is a restaurant group that breaks the mould with ultra-creative vegetarian cuisine and places where you feel good!

We are currently recruiting two Head Chefs for our Fellows restaurants, our concept of homemade fresh pasta off the beaten track. The positions are open for our first Fellows, located at Strasbourg-Saint-Denis (Paris 10ᵉ), and for the second Fellows, located at Marché Saint-Germain (Paris 6ᵉ), whose opening is planned for early 2026.
So if you want to be part of a human and gourmet adventure, you are in the right place!

Job description

You are the Head Chef of Fellows and the entire kitchen reports to you. Your direct line manager on a daily basis is the restaurant director, and you are also supervised by the Executive Chef, with whom you set up the menus and product innovations. To support you in your work, you have in your close team: two sous-chefs and a whole brigade.

Your missions are as follows:

KITCHEN QUALITY

• You are the guarantor of the quality of the dishes and you commit every day to ensuring that the taste is faultless.
• You organise and supervise the mise en place and the sending of the menu
• You check the quality of the products received
• You are the guarantor of the menu's compliance with the recipes set up by the Executive Chef
• You work in collaboration with the Executive Chef to adjust the technical sheets and recipes

TEAM MANAGEMENT

• You are a team leader who inspires your brigade every day…
• You manage integrations, needs, developments and frictions.
• You motivate the team every day
• You manage onboarding and continuous training
• You propose development opportunities for team members, you conduct annual reviews and drive salary changes with the restaurant director
• You carry out recruitment, with support from head office
• You train your brigade and continuously develop it

KITCHEN ORGANISATION AND MANAGEMENT

• As the preferred contact of head office, you are the guarantor of the organisation of the kitchen, its compliance with hygiene standards and its financial efficiency.
• You place orders using the management tools available.
• You supervise stock, deliveries and inventories in order to avoid waste and losses.
• You manage stocks of small equipment.
• You are the guarantor of the proper use of equipment and you supervise its maintenance.
• You are the guarantor of compliance with HACCP standards and you continuously train your team.
• You are the guarantor of the organisation that enables the daily opening and closing of the kitchen.
• You apply eco-friendly working practices.
• You take initiatives in your restaurant to cook unsold stock and minimise losses.

In practical terms

• Permanent contract (CDI), management status - fixed days, full-time
• Salary: from €47K gross
• Benefits: work-life balance, simplified salary advances, supplementary health insurance, public transport contribution, discount on the menu, birth allowance for children, company evenings, access to sports classes….
• A tailored internal training programme

Desired profile

You love your job and you like people - customers as well as teams. Aware of environmental issues, you believe that the restaurant industry must change in order to have a positive impact. Efficient and organised, you of course like to cook but also to manage and pass on knowledge.. You know how to manage orders and understand the costs linked to the kitchen side.
You are the chef of the first restaurant. Very close to the founders, you are interested in taking part in the creation of a company.

The qualities required for this position are:

• Significant experience in large table-service establishments with a kitchen based on raw products (more than 100 covers)
• Very strong culinary execution
• Mastery of modern cuisine (French with exotic influences)
• Rigour and natural organisation
• Good manager and trainer, with natural authority
• Open-mindedness, tolerance, reflex for inclusion and equity…
• Good stress management, resilience and ability to communicate constructively and rationally whatever the situation
• Curiosity and desire to learn, humility
• Mastery of placing orders and inventories
• Mastery and regular updating of knowledge of kitchen equipment and tools.
• Proficiency with common IT tools
• Fluent English