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Barge Couple


Matt Walton
Salary: Competitive
Location: France
Job type: Any
Contact: Matt Walton
Category: Summer Jobs
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We have a fantastic opportunity for a couple to work on a live-aboard basis for the summer aboard a luxury barge, taking holidaymakers along waterways of France. We’re looking for an experienced chef and host couple who are able to provide 5-star service and fine-dining cuisine.

Your season will be broken down into 2 periods: 11 May – 7 July and 4 Aug – 1 Oct.

Responsibilities of the Host:

Your duties will include:

  • Maintain the highest of standards of cleanliness and presentation of all guest areas. This will include thorough daily cleaning etc of guest cabins, en-suites and salon.
  • Preparing the table and serving/presenting the food, cheeses and wines at mealtimes. A high level of silver service experience is preferred though training can be offered if necessary.
  • Serving pre-meal drinks, preparing basic cocktails and generally “checking” with the guests that they have everything they need.
  • Having an eye for detail, aesthetics and pride in your work. The barge is one of the most beautifully presented anywhere on the canal network and we take great collective pride in ensuring these high standards are observed throughout the season.
  • Keeping the bar area stocked up, and ice available.
  • Learning about our fine wines on board and presenting them when serving at meal times. Maintaining wine stocks in the chill cabinets and inventory in store on the boat.
  • Keeping on top of laundry and ironing and tidy storage of products under the remit of the hostess. Sheets, duvet covers and pillowcases go to external laundries, tablecloths, napkins, towels and robes are laundered on board.
  • Being prepared to learn about the local area where we cruise, a little knowledge helps when guests are enquiring about the route and our progress through the week.

Responsibilities of the Chef:

  • Have a good working knowledge of food in general and have an active interest in the food of the region.
  • You will need to be able to demonstrate good presentation skills and be organised with your provisioning, as you’re not always close to a supermarket.
  • You will provide the breakfast, lunch and dinner for the 6 guests who will be staying aboard with 2 lunches being had off of the boat. Also cooking for your fellow crew members and preparing crew food is essential for a happy boat!
  • Lunches can be plated or buffet, but ideally should include both. The evening meals are more formal and usually consist of four courses, starter, main, cheese and dessert with perhaps an amuse bouche to create a perfect balance of flavours and interest.
  • The hotel barge galley is the Chef’s domain, and safety, cleanliness, and food hygiene are the up-most priorities and the responsibility of the Chef.
  • It is essential that the Chef has suitable training and holds relevant certificates. Safety must include awareness and management of all safety equipment. Food hygiene must correspond to the strict norms of the restaurant industry.
  • The Chef is also responsible for shopping, stock management and bookkeeping.

The ideal candidates

The ideal candidates will have several years’ experience in hospitality at a 4 or 5* level. We are looking for candidates with great initiative who are flexible, as whilst this is an outline description of your principal duties, you may be required to assist with other aspects of managing the barge.

Requirements

Good spoken English and a clean driver’s license, valid in France, is essential.

Benefits

Pay rate: Roughly €300 per week (negotiable for the right candidate) + you will also earn great tips (typically around €300 each per week). Your accommodation is a shared cabin on board & you will have all meals included as well.

We have a fantastic opportunity for a couple to work on a live-aboard basis for the summer aboard a luxury barge, taking holidaymakers along waterways of France. We’re looking for an experienced chef and host couple who are able to provide 5-star service and fine-dining cuisine.

Your season will be broken down into 2 periods: 11 May – 7 July and 4 Aug – 1 Oct.

Responsibilities of the Host:

Your duties will include:

  • Maintain the highest of standards of cleanliness and presentation of all guest areas. This will include thorough daily cleaning etc of guest cabins, en-suites and salon.
  • Preparing the table and serving/presenting the food, cheeses and wines at mealtimes. A high level of silver service experience is preferred though training can be offered if necessary.
  • Serving pre-meal drinks, preparing basic cocktails and generally “checking” with the guests that they have everything they need.
  • Having an eye for detail, aesthetics and pride in your work. The barge is one of the most beautifully presented anywhere on the canal network and we take great collective pride in ensuring these high standards are observed throughout the season.
  • Keeping the bar area stocked up, and ice available.
  • Learning about our fine wines on board and presenting them when serving at meal times. Maintaining wine stocks in the chill cabinets and inventory in store on the boat.
  • Keeping on top of laundry and ironing and tidy storage of products under the remit of the hostess. Sheets, duvet covers and pillowcases go to external laundries, tablecloths, napkins, towels and robes are laundered on board.
  • Being prepared to learn about the local area where we cruise, a little knowledge helps when guests are enquiring about the route and our progress through the week.

Responsibilities of the Chef:

  • Have a good working knowledge of food in general and have an active interest in the food of the region.
  • You will need to be able to demonstrate good presentation skills and be organised with your provisioning, as you’re not always close to a supermarket.
  • You will provide the breakfast, lunch and dinner for the 6 guests who will be staying aboard with 2 lunches being had off of the boat. Also cooking for your fellow crew members and preparing crew food is essential for a happy boat!
  • Lunches can be plated or buffet, but ideally should include both. The evening meals are more formal and usually consist of four courses, starter, main, cheese and dessert with perhaps an amuse bouche to create a perfect balance of flavours and interest.
  • The hotel barge galley is the Chef’s domain, and safety, cleanliness, and food hygiene are the up-most priorities and the responsibility of the Chef.
  • It is essential that the Chef has suitable training and holds relevant certificates. Safety must include awareness and management of all safety equipment. Food hygiene must correspond to the strict norms of the restaurant industry.
  • The Chef is also responsible for shopping, stock management and bookkeeping.

The ideal candidates

The ideal candidates will have several years’ experience in hospitality at a 4 or 5* level. We are looking for candidates with great initiative who are flexible, as whilst this is an outline description of your principal duties, you may be required to assist with other aspects of managing the barge.

Requirements

Good spoken English and a clean driver’s license, valid in France, is essential.

Benefits

Pay rate: Roughly €300 per week (negotiable for the right candidate) + you will also earn great tips (typically around €300 each per week). Your accommodation is a shared cabin on board & you will have all meals included as well.


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