Job Summary

• The Sous Chef is an essential member of Food & Beverage leadership team dedicated to providing exceptional quality and service to our guests and employees.
• Manage inventory and supervise production at various workstations and product storage, implementing organization and communication to ensure production under the best possible conditions.
• 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

Salary

Salary communicated during interview; Bonus at the end of second consecutive season; Uniform supplied et laundered, one meal per shift, housing allowance or living experience

Skills & Requirements

Key Requirements

• Two to five years culinary leadership experience
• operate computer equipment and systems
• legal right to work in France
• fluency in French and English

Work Rights