Sous Chef (H/F) - Pâtisserie - Saison Hiver 25/26

Four Seasons Hotel; Megève; Sur place; EUR 60 000 - 80 000; Temps partiel

Résumé du poste

Le Four Seasons Hotel à Megève recherche un Sous Chef pour rejoindre son équipe culinaire. Le candidat retenu supervisera une équipe engagée, gérera la production, et veillera à offrir une expérience gastronomique exceptionnelle aux clients. Ce poste propose de nombreux avantages, dont un contrat saisonnier, un salaire compétitif et des opportunités de vivre dans un cadre alpin unique.

Prestations

Vêtements fournis et entretenus

Repas fournis lors des shifts

Prime de fin de saison après deux saisons consécutives

Options de logement disponibles

Réductions exclusives sur les activités

Qualifications

• 2 à 5 ans d'expérience dans un rôle culinaire de leadership.
• Droit légal au travail en France.
• Fluent en français et en anglais.

Responsabilités

• Superviser les Chefs de Partie, Demi Chefs de Partie, Commis et Internes.
• Gérer l'inventaire et surveiller la production aux différents postes de travail.
• Mettre en œuvre des stratégies d'organisation et de communication.

Connaissances

Gestion d'équipe

Attention aux détails

Capacité à prioriser

Outils

Systèmes informatiques de gestion alimentaire

Description du poste

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights, and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one, and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A alpine chic resort on the Mont s’Arbois slopes; our modern chalet builds on the legacy of the Rothschild family who set out to create an unrivaled resort experience nearly a century ago. Distinct French character, pure Alpine tradition, and an inviting setting in both summer and winter define this mountain retreat. Play one of the world’s finest Alpine golf courses, relax in the region’s largest spa, and dine at Le 1920, awarded two Michelin stars. Our first Four Seasons mountain destination in Europe features 55 spacious accommodations, including 14 suites, and is scheduled to reopen in December 2019 following renovation. Our seasonal operations run from December 15 to April 15 and from June 14 to September 30.

About Four Seasons Megeve:

Our modern 55-room chalet continues the legacy of the Rothschild family, who nearly a century ago aimed to craft an unparalleled resort experience. It offers a cozy and exclusive mountain retreat, ideal for summer and winter escapes. Enjoy world-class golf, the region’s largest spa, and dine at La Brasserie Benjamin, celebrating French cuisine. For Pan-Asian cuisine, visit our restaurant Kaito, and for breathtaking views, meet at Edmond’s, our fine dining restaurant. Adventure lovers can unwind at L'Idéal 1850, our high-altitude restaurant.

About the role:

The Sous Chef is a key member of the Food & Beverage leadership team, dedicated to providing exceptional quality and service to our guests and staff. We seek individuals with a high attention to detail, a strong work ethic, and the ability to multitask and prioritize effectively.

What you will do:

• Supervise Chefs de Partie, Demi Chefs de Partie, Commis, and Interns.
• Manage inventory and oversee production at various workstations and storage areas.
• Implement organization and communication strategies to ensure optimal production conditions, quality, and team spirit.
• Adjust stock orders based on activity levels and food cost targets.

"The list of tasks above is not exhaustive, as your role will require adaptation to high activity situations and customer relationship management."

What we are looking for:

• Two to five years of experience in a culinary leadership role.
• Proficiency in operating computer systems related to food & beverage management.
• Legal right to work in France and fluency in French and English.

What we offer:

• 39-hour seasonal contract.
• Salary to be discussed during the interview.
• Uniform provided and laundered.
• One meal per shift at our Employees’ Cafeteria.
• End-of-season bonus after two consecutive seasons.

What your experience will be like:

• Live in one of the most sought-after mountain resorts, with amenities like a staff gym, game rooms, and a dedicated shuttle service.
• Accommodation options include shared or single rooms, with a monthly housing allowance available.
• Enjoy exclusive discounts at restaurants, ski passes, and access to local attractions like Mont Blanc Tunnel and Saint-Gervais thermal baths.
• Celebrate the season with our Staff Party and other team events.