Travelbound 2025 - Chateau Sous Chef - France

Travelbound 2025 – Chateau Sous Chef

Join us for the 2025 season at Travelbound’s amazing Chateau Du Molay in Northern France! Travelbound specialise in offering residential school trips to groups from all over the world!

This role will be based at our truly idyllic, 18th Century Chateau, situated in Normandy, France. Renowned for its history, beautiful towns, and sandy beaches, in your down time you will have the chance to explore everything Normandy has to offer! Or, if you fancy something different on your day off you can jump on the train and be in central Paris within a couple of hours!

A season at Chateau Du Molay will give you the opportunity to build on your hospitality skills and make memories which will last a lifetime. With an international customer base and team of around 20 staff members from across Europe and the world, there is a unique opportunity to practice your French and English language skills!

What will I be doing?

At Chateau du Molay, our kitchen provides meals for hungry school guests and teachers from France, UK and around the world. With a maximum capacity of 200 guests and 30 members of staff, our menus provide for high covers, high quality food appealing to a child’s palette. You will need to be comfortable with preparing simple, yet wholesome meals on a large scale whilst managing up to 5 other staff, including Potwash, KP’s and your other chefs.

With a well-planned menu in place, you will have a good understanding of numbers and allergens well in advance – so plenty of time to get on top of prep work! A platter service is provided for the children, whilst a plated service is provided for the adults. Dishes are simple, nutritious and adapted for a multi-national audience. For example : Freshly made soup to start, chicken chasseur with green beans, carrots and boiled potatoes for main and tarte au citron for dessert.

As a Sous chef you will be responsible to help the general day to day operation of our kitchen. The Chateau has a tried and tested menu of dishes which have evolved over the past 15 years; however, you will help the Head chef to plan which dishes are served on which days to allow for special food evenings including : Frogs & Snails nights, Crepe and Cidre nights as well as summer BBQ’s.

Another key focus of your role will be to help the head chef lead your kitchen team of around 3 chefs and the support of Kitchen Porters and Pot Washers. The Sous chef will help keep the team motivated. Many of our chefs are very eager to learn so training and sharing your experience of the catering industry will be invaluable!

Our motto at Travelbound is ‘teamwork makes the dream work!’ We are looking for positive, can-do individuals who share our teamwork ethos – Our job adverts will give you a good flavour for each job role but other duties within the scope of each role may be required.

What skills and experience do I need?

• Previous Sous Chef or Chef De Partie experience
• Confident leading a kitchen team
• Previous experience in ordering and stock control is a bonus
• Previous experience of volume catering is a bonus!
• Previous experience in a hotel setting or previous winter / summer season is a bonus!
• An excellent understanding of the Health and Safety regulations (Food & Hygiene, HACCP, COSHH)
• Experience and detailed understanding of preparing meals to cater for all dietary requirements
• Not afraid to roll your sleeves up and get stuck - from basic food prep to an end of service clean down
• A desire and the necessary knowledge to develop more junior members of your team quickly
• Conversational English is essential
• French speaking is a bonus!

What can Travelbound offer me?

The extra bits…

We look forward to receiving your application!