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

Four Seasons

Megeve, France
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.
  • Responsibilities include supervising chefs and kitchen staff, managing inventory, and adapting stock orders to meet activity levels and food cost targets.
  • The company offers a rewarding employee experience with accommodation, discounts, and a bonus for loyalty.

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.

Skills & Requirements

Must-have

  • Supervising kitchen staff
  • Inventory management
  • Production supervision
  • Stock order adaptation
  • 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
  • Computer equipment operation
  • Food & beverage 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