We’re hiring amazing tour guides

Note: we’ve stopped taking applications for this season. Merci!

Are you a French food fanatic? Would you like to be handsomely paid for sharing your passion with hungry visitors?

Paris by Mouth food tours

Get ready to eat A LOT of cheese

We’re looking for guides to join us in leading small-group food tours in English.

Who are we looking for? We’ll let USA Today tell you about our team: “Extensively trained, the guides are chefs and journalists and provide deep knowledge of both French food and a given neighborhood where they have long-standing relationships with the boutiques.”

You don’t need to be a chef or a journalist, but you do need to really know your stuff. Among the many companies offering food tours in the French capital, ours have been celebrated by the New York Times, CNN, Travel + Leisure, Fodor’s, the Sydney Morning Herald and TimeOut because we only work with the very best guides. Our roster is small, carefully selected, extensively trained, and very well-paid.

We’re happy to share resources and support, but you should already have a strong base knowledge of French bread, cheese, charcuterie, wine, chocolate and pâtisserie. Our tours are all conducted in English, so fluency in both French and English are important. Bonus points for previous experience working as a guide or in the hospitality industry.

As an independent contractor, you’ll have the flexibility to set your own schedule and to work for other companies, but you need to be legal to work in France.

To apply, please send an email and CV by Saturday March 17 to tasteparisbymouth@gmail.com detailing your experience and let us know how long you’ve been living in Paris, your availability to work during the high season, your level of fluency in French, your ability to work legally in France, and any attributes that will set you apart from the other candidates.

The deadline for applications is Saturday March 17 and interviews will be conducted in Paris next week March 19-23. Our selected candidate will available to start in early April. Note: we’ve now stopped taking applications for this season. Merci!

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