In brief
- The Bertrand Hospitality group is recruiting a chef de rang for its restaurant Les Marionnettes.
- The position is offered on a seasonal fixed-term contract (CDD) for a duration of 1.5 months.
- The start date is set for 7 September 2026 in the 6th arrondissement of Paris.
- The working hours are characterised by daytime-only shifts.
The strategic choice of the 6th arrondissement of Paris for the location of this new restaurant is explained by the timeless prestige of this geographical area. A true historical, literary, and artistic heart of the Rive Gauche, this iconic arrondissement attracts a demanding clientele daily, composed of residents passionate about gastronomy, local professionals, and visitors from all over the world. Working in this exceptional area offers the opportunity to thrive in a preserved urban environment, where every street reflects a typically Parisian art de vivre.
The unique nature of the proposed working hours is a highly rare advantage in the world of luxury dining. The complete absence of split shifts and the organisation of services solely during the day allow professionals to fully commit to their profession while preserving a precious work-life balance. This choice of scheduling promotes consistent performance and sustainable well-being for the front-of-house teams, ensuring optimal availability and warmth during every guest interaction.
The Bertrand Hospitality group is recruiting a chef de rang for its new restaurant Les Marionnettes in the Jardin du Luxembourg. This seasonal fixed-term contract position, lasting one and a half months, will begin on 7 September 2026, offering a privileged opportunity to work in one of the most prestigious settings on the Parisian Rive Gauche.
This recruitment period coincides with a pivotal season that is particularly pleasant for the activity of the capital’s historic parks. The return in September and the beginning of autumn are characterised by a unique light and often mild weather, maintaining steady attendance at the establishment. This one-and-a-half-month contract represents a complete and intense immersion within a rigorous organisation, offering professionals the opportunity to enhance their career path through a significant experience in a major establishment.
A new setting by Bertrand Hospitality
A new gastronomic showcase in the heart of the Rive Gauche
Bertrand Hospitality, the division of excellence of the Groupe Bertrand, continues to promote Parisian gastronomic heritage by establishing itself in the capital’s most iconic public gardens. By taking over the Les Marionnettes space in the heart of the Jardin du Luxembourg, the maison asserts its desire to offer a refined dining experience that respects the venue and its history. This opening is part of a strong trend towards upgrading concessions in historic Parisian parks.
Managing a dining space located on a state-owned estate, managed by the Sénat, requires strict specifications and a very particular aesthetic sensitivity. Bertrand Hospitality’s ambition is to harmoniously combine the high standards of great culinary tradition with respect for a sensitive heritage environment. The layout and atmosphere of the Les Marionnettes restaurant have been designed to blend naturally into the architectural and landscaped setting of the garden, creating an elegant continuity between the surrounding nature and the elegance of the dining room.
The brasserie spirit to the rhythm of the garden
Inspired by the timeless codes of great Parisian brasseries, the Les Marionnettes restaurant has been designed to evolve in harmony with the seasons and the garden’s visitors. The establishment emphasises high-quality, responsible cuisine that is attentive to the sourcing of products, complemented by a premium takeaway kiosk. The gastronomic offering aims to be both high-quality and accessible to a local and international clientele of aesthetes.
Adapting the menu and service to weather variations and natural light is one of the specific features of this park restaurant. The adjoining takeaway kiosk meets the expectations of a mobile and busy clientele, while maintaining the brand’s high culinary standards. Carefully selected fresh products showcase French terroirs and production methods that respect biodiversity, thus offering healthy, gourmet cuisine fully in line with contemporary environmental concerns.
A daily mission of excellence
The art of French-style service and hospitality
The recruited chef de rang will be responsible for bringing the art of French hospitality to life in this setting. Their duties will include the meticulous set-up of the dining room, personalised welcoming, advising on the menu, order-taking, table service, and billing management. This position offers a particularly sought-after advantage in the luxury dining sector: shifts are exclusively during the daytime.
The set-up, the essential first step of the day, requires a trained eye and meticulous care to arrange tableware, linens, and glassware according to the maison’s standards. During service, the chef de rang acts as a true conductor of their section, coordinating the work of the commis and ensuring smooth communication with the kitchen. Their expert advice on dishes, their ability to present the origin of products, and their ease in suggesting perfect pairings transform each meal into a personalised and reassuring culinary journey for the guest.
Rigor is also reflected in the management of billing and payments, steps that must be carried out quickly, discreetly, and with impeccable integrity. By eliminating the fatigue associated with late closings, the daytime shift structure guarantees the employee constant alertness and a warm presence with guests, essential qualities for embodying the brand’s elegance throughout the period of activity.
The qualities of a service
To join this dynamic team, the ideal candidate must demonstrate adaptability, rigour, and a high degree of autonomy. Perfect mastery of HACCP food safety standards and an excellent sense of teamwork are essential to maintain the maison’s standards. True to its social commitments, the group specifies that all applications, including those from people with disabilities, are considered with the greatest care.
The lively environment of a large Parisian public park requires constant responsiveness from employees in the face of fluctuations in visitor numbers. A neat presentation and impeccable spoken expression are essential to meet the criteria of a high-end establishment. Furthermore, fluency in one or more foreign languages, particularly English, is a major asset for communicating smoothly with the many international visitors wishing to discover the Parisian art de vivre.
Cohesion and mutual support within the front-of-house brigade create a constructive and educational working climate. Bertrand Hospitality is committed to promoting a supportive and inclusive corporate culture, valuing the diversity of profiles and everyone’s involvement in the overall success of the project. Each team member thus benefits from a respectful professional framework, conducive to the expression of their technical skills and human qualities.
Le Jardin du Luxembourg : un cadre de travail d’exception au cœur de l’histoire
Working at the Jardin du Luxembourg offers an extraordinary daily environment, almost without equivalent in the heart of the bustle of the French capital. This estate extends over several dozen hectares, bordered by flowerbeds, century-old chestnut avenues, and iconic sculptures. The teams at the Les Marionnettes restaurant work every day in a workspace bathed in natural light, where the serenity of the wooded landscape and the surrounding calm bring a soothing dimension to the service activity.
The public visiting these grounds consists of local regulars, senators, students from surrounding historic universities, families, and curious travellers. This diversity requires front-of-house staff to have great interpersonal flexibility and developed cultural sensitivity. Welcoming a regular coming for their morning reading and an international visitor discovering the charms of the Rive Gauche with the same professionalism constitutes the richness and interest of life in this restaurant.
Le rôle stratégique du chef de rang dans l’expérience client
The role of chef de rang within such a concession goes far beyond the simple execution of technical tasks. As the primary contact for guests throughout their experience, they are the guarantor of Bertrand Hospitality’s promise of warmth and elegance. Their ability to capture guests’ expectations, anticipate their needs with discretion, and manage the flow of service smoothly is decisive in ensuring the positive and lasting reputation of the establishment.
In a venue as famous as the Jardin du Luxembourg, word-of-mouth and the satisfaction of loyal guests represent key success factors. Every smile, every personalised attention, and every plate served with precision contribute to making the Les Marionnettes restaurant an essential meeting point of Parisian life. This rewarding experience allows professionals to perfect their sense of service and acquire solid expertise in high-level hospitality management.
Fact sheet of the opportunity
Key details of the recruitment opportunity:
- Establishment: Les Marionnettes
- Location: Jardin du Luxembourg, Paris 6th
- Recruiter: Bertrand Hospitality
- Contract: Seasonal Fixed-Term Contract (1.5 months)
- Contract start date: 7 September 2026
- Hours: Full-time, daytime shifts only
