Sous Chef Junior (h/f) - Staff Restaurant - Saison Eté 26

Four Seasons Hotels Ltd

Megeve, France
Salary communicated during interview; not specifie...
Supervising kitchen staff
Inventory management
Production supervision
The Sous Chef is an essential member of the Food & Beverage leadership team, dedicated to providing exceptional quality and service to guests and employees

Job Summary

  • The Sous Chef is an essential member of the Food & Beverage leadership team, dedicated to providing exceptional quality and service to guests and employees.
  • Key responsibilities include supervising chefs and kitchen staff, managing inventory, overseeing production, and adapting stock orders to meet activity levels and food cost targets.
  • The company offers a 39-hour seasonal contract, a uniform, meals per shift, a loyalty bonus, fully equipped living experience, and exclusive discounts.

Matching Summary

The Sous Chef is an essential member of the Food & Beverage leadership team, dedicated to providing exceptional quality and service to guests and employees.

Salary

Salary communicated during interview; Not specified; Uniform supplied et laundered, One meal per shift, Housing allowance, Discounts

Skills & Requirements

Must-have

  • Supervising kitchen staff
  • Inventory management
  • Production supervision
  • Food cost targets
  • Team spirit

Nice-to-have

  • Attention to detail
  • Strong work ethic
  • Multitasking ability
  • Prioritization skills
  • Genuine heart

Key Requirements

  • 2-5 years culinary leadership experience
  • Computer equipment operation
  • Food & beverage computer systems
  • Legal right to work in France
  • Fluency in French and English

Work Rights

Legal right to work in France

Tailored Resume

Cover Letter