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

Four Seasons Hotels & Resorts

Megeve, France
Salary communicated during interview; bonus: bonus...
Supervising culinary staff
Inventory management
Production supervision
The Sous Chef is an essential member of Food & Beverage leadership team dedicated to providing exceptional quality and service

Job Summary

  • The Sous Chef is an essential member of Food & Beverage leadership team dedicated to providing exceptional quality and service.
  • Manage inventory and supervise production at various workstations and product storage, implementing organization and communication.
  • Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné-Mont Blanc, and other local attractions.

Matching Summary

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

Salary

Salary communicated during interview; Bonus: Bonus at end of second consecutive season; Benefits: One meal per shift, Uniform supplied et laundered, Housing allowance if applicable

Skills & Requirements

Must-have

  • Supervising culinary staff
  • Inventory management
  • Production supervision
  • Adapt stock orders
  • Food cost targets

Nice-to-have

  • Genuine heart
  • Team spirit
  • Customer relationship management
  • Luxury with genuine heart

Key Requirements

  • 2-5 years culinary leadership experience
  • Ability to operate computer systems
  • Legal right to work in France
  • Fluency in French and English

Work Rights

Must have legal right to work in France

Tailored Resume

Cover Letter