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

Four Seasons; Megève; Sur place; EUR 30 000 - 40 000; Plein temps

Résumé du poste

Une station de montagne prestigieuse recherchе un Sous Chef pour intégrer son équipe. Le candidat supervisera une brigade culinaire tout en garantissant la qualité et la présentation des plats. Le poste nécessite une solide expérience culinaire, ainsi qu'une maîtrise des systèmes de gestion. Des avantages incluent un contrat saisonnier, des repas, et des réductions sur les activités locales.

Prestations

Contrat saisonnier de 39 heures

Uniforme fourni et entretenu

Repas fourni à la Cafétéria des employés

Bonus de fin de saison

Allée de logements avec services

Réductions exclusives dans les restaurants

Qualifications

• Expérience préalable de 2 à 5 ans dans une fonction culinaire de leadership.
• Capacité à utiliser des équipements informatiques.
• Fluente en français et en anglais.

Responsabilités

• Superviser les Chefs de Partie et autres membres de l'équipe.
• Gérer l'inventaire et la production à différents postes de travail.
• Assurer des conditions de production optimales.

Connaissances

Gestion du temps

Travail d'équipe

Attention au détail

Outils

Systèmes informatiques de gestion alimentaire et des boissons

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:

Alpine chic 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 intimate and 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, honoured with two Michelin stars. Our first Four Seasons mountain destination in Europe with 55 spacious accommodations including 14 suites, is due to re-open in December 2019 following renovation, and our 2 seasonal operations are 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 set out nearly a century ago to craft an unparalleled resort experience. A cozy and exclusive mountain retreat, it offers an inviting escape in both summer and winter. Play one of the world’s finest Alpine golf courses, relax in the region’s largest spa, and dine at La Brasserie Benjamin where the richness of French cuisine is celebrated through refined dishes. Craving Pan-Asian food? Discover the world of our restaurant Kaito, and for a breathtaking view, meet at Edmond’s, our fine dining restaurant. For those who love to hit the slopes or trails, L'Idéal 1850, our high-altitude restaurant, is the perfect spot to unwind after an adventure-packed day.

About the role:

The Sous Chef is an essential member of the Food & Beverage leadership team, dedicated to providing exceptional quality and service to our guests and employees. We are looking for individuals who possess a high level of attention to detail and a strong work ethic. The ability to multitask and prioritize is also essential for this position.

What you will do:

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

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

What we are looking for:

• Two to five years of previous experience in a culinary leadership position.
• Ability to operate computer equipment and food & beverage computer systems.
• You must possess the legal right to work in France at the time of application and be fluent in French and English.

What we offer:

• 39-hour seasonal contract.
• Salary communicated during the interview.
• Uniform supplied and laundered for operating staff.
• One meal per shift at our Employees’ Cafeteria.
• End-of-season bonus for employees after two consecutive seasons.

What your experience will be like:

• Enjoy a fully equipped living experience in one of the most sought-after mountain resorts. Our Staff House offers games, music, and a gym.
• A dedicated shuttle service will take you to your workplace and show you the region's sights.
• Accommodation options include shared or single rooms, with a monthly housing allowance available if you prefer your own accommodation.
• Enjoy exclusive discounts at our restaurants, on ski passes, and access to local attractions.
• Participate in our Staff Party to celebrate the season.