Kitchen jobs in France

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Join a global workplace where employees thrive. One that embraces diversity of thought, expertise and passion. A place where you can personalize your employee journey to be — and deliver — your best.

We are a leading global real estate investor, developer and manager. We combine our capital with our capabilities to create real estate that strengthenseconomies and communities. By prioritizing people, partnerships and places, we generate meaningful returnsfor OMERS members, enhance value for our capital partners and create a brighter world for our customers.

Join us to accelerate your growth & development, prioritize wellness, build connections, and support the communities where we live and work.

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The Chef is responsible for the day-to-day leadership of kitchen operations, ensuring the delivery of high-quality, seasonal, and sustainable cuisine for staff and visitors. This role is accountable for menu planning, food preparation, stock control, team training, and full compliance with food hygiene, health & safety, and allergen regulations. Through innovation, attention to detail, and operational excellence, the Chef plays a key role in enhancing the workplace experience and upholding the company’s standards of hospitality.

• Lead daily kitchen operations, ensuring timely and consistent preparation of high-quality, seasonal meals and snacks for staff and guests

• Ensure all food is presented to high standards, with attention to dietary needs and allergens

• Maintain a strong food offering that supports employee experience and reflects workplace hospitality expectations

• Design and update menus that reflect seasonal availability, sustainability, and dietary variety

• Ensure all allergen information is documented and shared as required

• Manage ordering, supplier relationships, and inventory control, ensuring optimal stock levels and minimal waste

• Ensure all food is costed and priced accurately

• Ensure full compliance with food hygiene legislation, HACCP, COSHH, and health and safety regulations

• Maintain accurate records on food temperatures, cleaning routines, and kitchen equipment maintenance

• Prepare for and cooperate with internal and external audits, implementing improvements where required

• Provide training and daily oversight to any kitchen assistants or porters, ensuring a clean, safe, and professional kitchen environment

• Maintain high performance and appearance standards

• Keep training logs and promote ongoing learning around new dishes, safety procedures, and kitchen protocols

• Minimize food waste and support sustainable sourcing

• Promote eco-friendly practices in kitchen operations

• Support health and wellness initiatives through nutritious food offerings

• Oversee the upkeep and maintenance of kitchen equipment

• Report malfunctions and coordinate with Facilities for timely repairs

• Ensure cleanliness protocols are followed, and the kitchen always remains inspection ready

• City & Guilds 706/1 & 706/2 or equivalent professional chef qualification

• Level 3 Food Safety Certificate (minimum requirement)

• Good standard of general education (e.g., GCSEs including English and Maths at grade C/4 or above, or equivalent)

• Health & Safety and HACCP training certificates are preferred

• Allergen awareness and COSHH (Control of Substances Hazardous to Health) training are highly desirable

• Minimum of 3–5 years’ experience in a professional kitchen environment, ideally within corporate, hospitality, or high‑end catering settings

• Proven ability to plan menus, manage food preparation, and deliver consistent quality at scale

• Strong working knowledge of food hygiene standards, allergen compliance, stock management, and kitchen safety protocols

• Experience managing kitchen operations independently and supervising junior staff or kitchen porters

• Intermediate proficiency with basic kitchen systems (e.g., digital temperature logs, stock ordering tools)

• Experience in a corporate or in‑house catering environment

• Familiarity with sustainable sourcing practices and environmentally conscious kitchen operations

• Demonstrated ability to design healthy, seasonal menus aligned with wellness initiatives

Oxford's purpose is to strengthen economies and communities through real estate.

Our people‑first culture is at its best when our workforce reflects the communities where we live and work — and the customers we proudly serve.

From hire to retire, we are an equal opportunity employer committed to an inclusive, barrier‑free recruitment and selection process that extends all the way through your employee experience. This sense of belonging and connection is cultivated up, down and across our global organization thanks to our vast network of Employee Resource Groups with executive leader sponsorship, our Purpose@Work committee and employee recognition programs.