– Planter, cultiver et récolter des légumes bio dans le respect de la terre
– Gérer un plan de culture et maîtriser des itinéraires techniques
– Gérer les chantiers de récoltes et le flux post récolte
– Contribuer au développement ambitieux de notre exploitation
– Superviser et animer une équipe motivée
– Expérience et compétence technique : connaissance des principes de base de la culture de légumes, expérience professionnelle dans le domaine du maraichage
– Gestion d’équipe : bonne capacité à encadrer et à motiver une équipe, à planifier et à organiser le travail de manière optimale
– Esprit d’analyse et de rigueur : vous savez interpréter un plan de culture et faire preuve de rigueur dans la gestion des implantations, des récoltes et du flux post-récolte.
– Intérêt pour l’agroécologie : vous adhérez aux valeurs de respect de la terre, des hommes et des animaux
– Autonomie et sens de l’organisation : vous êtes capable de travailler de manière autonome, de gérer des priorités et de vous adapter aux conditions changeantes du maraîchage.
As Head Chef, you will you will take ownership of the restaurant’s culinary identity and bring Domaine de Graux’s food vision to life, creating a restaurant where the farm’s harvest shapes what reaches the plate.
Ahead of opening, you will develop the concept and menus, help set up the kitchen, recruit and prepare your team.
You will work closely with the Director of Operations, the farming team to turn that vision into a distinctive food experience. Once the doors open, you will lead the kitchen day to day, guiding your team as the menus evolve with the seasons.
Ahead of opening, you will have:
We are looking for someone chosen first for their motivation and genuine openness to our model —more than for a long CV.
We are looking for a Director of Operations who brings the standards of today’s hospitality. This is an opportunity to help shape an operating model from the ground up, build its own team and a culture, and
turn an ambitious vision into reality.
Working closely with the General Manager and the wider Domaine team, you will lead the full hospitality operation across accommodation, food & drinks, guest experience, event operations.
Your role matters. Your mission is to make Domaine de Graux work as one ecosystem:
operationally excellent, financially healthy and unmistakably true to what makes this place different.
You may have built your career in a conceptual or MICE hotel, or a complex F&B events environment. If you lead people with care and manage demanding operations – and that you now want to use that experience to build something with broader meaning, The Domaine de Graux makes sense for your next move.
If you have genuine curiosity about food as medicine, nature, agroecology and regenerative
practices, with a desire to help shape the future of green hospitality to connect people, then join us.
The website uses cookies to ensure you get the best user experience.
By clicking on the button “Accept”, you accept the use of all the cookies.
