Cook (M/F) at 50%

Develop and renew the menu in accordance with the restaurant's identity and seasonal products Guarantee homemade, creative, and consistent cuisine Highlight regional products and local suppliers Organize and supervise production in the kitchen Manage orders, stocks, and food costs Ensure compliance with hygiene and food safety standards Ensure the smooth organization of service and the quality of plates Participate in the general management of the establishment as a member of the management team Professional training in cooking, ideally completed by proven experience as a chef or sous-chef Sense of organization, autonomy, and leadership Passion for fresh, local, and seasonal products Creativity, rigor, and attention to quality Ability to work effectively during busy periods Good mastery of HACCP standards Team spirit and positive attitude