Senior Sous Chef: Luxury Mountain Kitchen Leader

AG GRAND HOTELS ENGADINERKULM; Sankt Moritz; On-site; CHF 90,000 - 120,000; Full time

Benefits offered by this job

Staff accommodation

Subsidized meals

Group perks

Job summary

AG GRAND HOTELS ENGADINERKULM is seeking a Sous Chef Main Kitchen with a 16 GaultMillau Points profile to lead culinary operations at our luxury resort in St. Moritz, Switzerland.

The role focuses on daily organization, menu creation, and brigade leadership to deliver impeccable dining experiences at a 5-star level. The candidate will be the executive deputy, ensuring excellence across all services, from breakfast to gala dinners, while maintaining HACCP compliance and cost awareness in a

Qualifications

• Completed professional culinary training (EFZ or international equivalent).
• Several years in senior roles (Experienced Chef de Partie or Junior Sous Chef) within high-end gastronomy or 5-star hotels, ideally at 15+ GaultMillau / Michelin level.
• Fluent in Italian with good knowledge of English or German.

Responsibilities

• Executive Right Hand: Support the Executive Chef in daily organization, planning, and brigade leadership.
• Deputising Leadership: Act as the Executive Chef’s primary deputy in their absence—owning operations with confidence.
• Operational Excellence: Ensure smooth kitchen operations across services from breakfast to gala dinners.
• Quality Assurance: Guarantee high presentation and flavor standards, maintaining a 16-point guest experience.
• Hygiene & Efficiency: Enforce HACCP and safety standards, manage food costs and equipment.
• Mentorship & Culture: Inspire and develop Commis de Cuisine and Chefs de Partie in a high-performing environment.

Skills

Leadership

Cost awareness

Staff development

Education

EFZ or international equivalent

Job description

AG GRAND HOTELS ENGADINERKULM is seeking a Sous Chef Main Kitchen with a 16 GaultMillau Points profile to lead culinary operations at our luxury resort in St. Moritz, Switzerland.

The role focuses on daily organization, menu creation, and brigade leadership to deliver impeccable dining experiences at a 5-star level. The candidate will be the executive deputy, ensuring excellence across all services, from breakfast to gala dinners, while maintaining HACCP compliance and cost awareness in a