Kitchen Sous Chef

Glion Institute; Randogne; Vor Ort; CHF 60.000 - 80.000; Vollzeit

Zusammenfassung

Les Roches Crans-Montana, a leading Swiss hospitality institute, seeks a Kitchen Sous Chef on a temporary contract to oversee all food production in the kitchen, ensuring consistency, quality and efficiency.

You will supervise daily production, ensure recipes and portions are followed, manage large-scale batch cooking for buffets and events, and monitor equipment while upholding HACCP and hygiene standards.

Qualifikationen

• Culinary degree or equivalent certification from a recognized institution.
• Fluency in English is mandatory; French is a plus.
• Strong communication and leadership skills.
• Deep knowledge of food safety standards and kitchen operations.
• Ability to work under pressure and manage multiple priorities.
• Proficient with kitchen equipment and tools.

Aufgaben

• Supervise daily kitchen operations in the production area, ensuring timely and efficient food preparation.
• Ensure all items are prepared according to standardized recipes, portions, and presentation guidelines.
• Manage large-scale batch cooking for buffets, banquets, or central production as needed.
• Monitor equipment functionality and report maintenance; ensure HACCP compliance and hygiene standards.

Kenntnisse

English fluent

French a plus

Culinary degree

Communication

Food safety

Kitchen operations

Pressure management

Kitchen equipment

Ausbildung

Culinary degree or cert

Tools

Kitchen equipment usage

Jobbeschreibung

Kitchen Sous Chef

Temporary contract / Crans-Montana, Switzerland

Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).

2nd in the 2025 QS World University Ranking in Hospitality and Leisure Management.

Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.

Les Roches Marbella, certified ISO-14001 and ISO-9001.

Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment.

KNOWLEDGE AND SKILLS

• Languages: Fluency in English (mandatory), French (a plus).
• Culinary degree or equivalent certification from a recognized institution.
• Strong communication skills.
• In-depth knowledge of food safety standards and kitchen operations.
• Ability to work under pressure and manage multiple priorities.
• Proficient in using kitchen equipment and tools.

Purpose

The Sous Chef is responsible for overseeing all aspects of food production within the kitchen, ensuring consistency, quality, and efficiency. This role involves supervising the preparation and bulk production of food items according to standardized recipes, maintaining hygiene and safety standards.

Key responsibilities

• Supervise daily kitchen operations in the production area, ensuring timely and efficient food preparation.
• Ensure that all food items are prepared according to standardized recipes, portion sizes, and presentation guidelines.
• Manage large-scale batch cooking for buffets, banquets, or central production as per demand.
• Monitor kitchen equipment for proper functionality and report maintenance needs. Ensure compliance with food safety, sanitation, and hygiene regulations (e.g., HACCP standards).