HOMEPowered by the end of the avian crisis and the signing of a major service contract, Euralis Gastronomie’s operations in Les Herbiers are growing. To support this growth, the duck slaughtering and processing plant for foie gras plans to recruit 40 permanent production operators. In addition to these 40 permanent positions, there are also 45 seasonal jobs to be filled.
After several years marked by successive outbreaks of avian flu, a new chapter is beginning for the Les Herbiers site. Vaccination campaigns and biosecurity measures now in place are helping to secure duck supplies and meet customer demand. Additionally, a significant contract for slaughtering, cutting, and packaging services—generating a 50% increase in volume—was signed this year.
“This new health and industrial situation allows us to plan ahead and commit to long-term contracts. To support the growth of our business, we are going to recruit 40 permanent production operators in various areas ranging from slaughtering to packaging, including cutting and managing packaging,” states Bruno Martineau, Director of the Les Herbiers site.
With foie gras remaining the number one festive product ahead of all other savory and sweet products (smoked salmon, Christmas log, Champagne…), the teams in charge of packaging and logistics will also need temporary reinforcement for the end of the year. 45 seasonal positions are available for the period from late October to Christmas.
“We are primarily looking for rigorous and motivated candidates. A lack of qualifications is not an obstacle because we provide training for newcomers ourselves. By offering 35-hour contracts with a flexible schedule, from Monday to Friday (except for Saturdays in December), between 6 a.m. and 7 p.m., we guarantee our employees a good work-life balance,” explains Lydiane Jolly, Human Resources Manager at the Les Herbiers site.
To learn about the jobs and meet the teams, candidates have several options:
- Euralis Wednesdays: These open house days are organized every two weeks. They include a presentation, a tour of the production workshops, and mini-interviews. Registration is done through partner temp agencies.
- Simulation-Based Recruitment (MRS) sessions for the deveining job: Once or twice a quarter, in partnership with France Travail, these sessions allow candidates to demonstrate their ability to perform a job through role-playing scenarios.
- Professional events such as participating in the agri-food professions week from November 3 to 7.
Interested and motivated individuals can also submit their application now by email to recrutement.lesherbiers@euralis.com, by mail, or at the site’s reception desk.
About Euralis Gastronomie and the Les Herbiers site: A subsidiary of a committed cooperative in the Southwest, Euralis Gastronomie is a major player in duck gastronomy in France and internationally. Its products are sold under the Rougié brands in restaurants and fine food stores, and Maison Montfort in supermarkets. The Les Herbiers site in the Vendée region employs nearly 350 people for animal production monitoring, slaughtering, cutting, packaging, and sales administration. It also has a factory outlet store open to everyone.
Press Contact: Célia Garrocq / 06 74 80 02 23 / celia.garrocq@euralis.com