Institutional cook in French

Search for "cuisinier de collectivité", "cuisinier en restauration collective" or "cuisinier en cuisine centrale". The usual entry qualification is a CAP Cuisine, sometimes a Bac pro Cuisine or a BP; hygiene training is expected. Employers are private catering companies that operate canteens under contract, and public bodies: town halls, hospitals and care homes. In local government the post usually corresponds to an "adjoint technique territorial", open to contract staff or through an exam. School menus must follow national nutritional guidelines and the EGalim law, which sets targets for sustainable and organic products and requires a weekly vegetarian meal. Central kitchens that deliver to other sites need a health approval.