Job Details

Missions In Brief

Located 40 minutes from Lyon and 1.5 hours from Paris by TGV, Saône-et-Loire is one of the largest French departments. The department employs nearly 2,200 staff. With numerous flagship projects such as the implementation of the first departmental health center in France, or the deployment of very high-speed internet access throughout the territory, Saône-et-Loire has become, through its vitality, the reference department in supporting its residents. Working at the Department of Saône-et-Loire combines a dynamic professional project with a privileged quality of life. To provide the 25,000 students and the educational community in the 51 public colleges with optimal learning and development conditions, the department allocates 19.5 million euros for buildings, equipment, and materials and 13.5 million euros for daily operating expenses. Nearly 500 staff work daily to make educational institutions the cornerstone of departmental policies in the territories: quality catering favoring local products, environmentally friendly materials, equipment, and buildings in line with ecological transition challenges, educational activities involving sports, culture, engagement, and citizenship, access to resources and means, guarantee of successful learning. The position is located in a college of 257 students with currently 300 meals produced and served on average per day, 4 days a week (T/W/Th/F) including 100 for primary school students and a perspective of evolution to 390 daily meals including 190 for primary school students in 2028 following the restructuring of the college. The agent is placed under the functional authority of the general secretary and works in collaboration with the other team members to ensure the catering and maintenance of kitchens and dining halls. The agent participates in the educational mission of the establishment, in the respect of cleanliness and in the application of the internal regulations.

Profile Sought

• Required: CAP cuisine and experience required in collective catering,• Desired: Electrical certification,• Desired: Experience in team management,• Interpersonal skills, method, rigor, versatility, organizational skills, ability to report.

Competencies:

• Apply the rules of hygiene and safety in catering (HACCP method)
• Know the safety rules concerning products, equipment, and premises
• Master the culinary techniques in collective catering
• Know and use the different equipment and equipment made available for catering
• Show a permanent concern for the quality of service and meals of students, staff, and the public
• Supervise and animate a team during the catering time
• Master the computer tool.

Additional Information

Please apply via the link below with a CV and a cover letter and the cooking diploma. For statutory candidates, please add the last administrative situation. It is possible to recruit on this position a person who is not a laureate of a public service competition, because one of the indicated grades is an entry-level grade of category C that allows direct recruitment without competition.

Special Conditions of Exercise

Open position(s) on the following grade(s) of the Territorial Public Service: Technical Assistant, Technical Assistant First Class, Technical Assistant Second Class, Supervisory Agent, Supervisory Agent First Class

Legal Basis

Art. L332-14 of the General Public Service Code - A contractual employee may be recruited for this position in the waiting period for the recruitment of a civil servant. The proposed contract may not exceed one year, renewable for a total duration of 2 years.

Post Status

Vacant as of 01/01/2027

Reference Occupation

Restoration, Catering Manager