Sous Chef Junior (H/F) - Pop Up - Hiver 26/27

Four Seasons Hotels and Resorts; Megève; Sur place; EUR 32 000 - 45 000; Plein temps

Avantages offerts par ce poste

Staff housing

Staff meals

Shuttle service

Loyalty bonus after second season

Résumé du poste

Four Seasons Hotels and Resorts in Megève seeks a Sous Chef to join the Food & Beverage leadership team, delivering exceptional guest experiences through quality and teamwork.

You will supervise kitchen staff, manage inventory, and optimize production across stations, while maintaining high standards of service and cost control in a seasonal environment.

Qualifications

• Two to five years of experience in a culinary leadership role.
• Ability to operate kitchen computer systems.
• Eligible to work in France with fluency in French and English.

Responsabilités

• Supervise Chefs de Partie, Demi Chefs de Partie, Commis and Intern.
• Manage inventory and production at various workstations and storage.
• Organize communication to ensure production under optimal conditions.
• Adjust stock orders based on activity and food cost targets.

Connaissances

Culinary leadership

Food cost management

Inventory management

English & French fluency

Outils

F&B computer systems

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:

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 for Pan-Asian food? discover the world of our restaurant Kaito and for a breathtaking view, let’s meet at Edmond’s, our fine dining restaurant. For those who love to hit the slopes or the trails, L’Idéal 1850, our high-altitude restaurant, is the perfect spot to unwind during an adventure-packed day.

About the role

The Sous Chef is an essential member of Food & Beverage leadership team which is 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

• Supervising Chefs de Partie, Demi Chefs de Partie, Commis and Intern

• Manage inventory and supervise production at various workstations and product storage.

• Implement organization and communication to ensure production under the best possible conditions (quality, team spirit, etc.).

• Adapt the level of stock orders according to the level of activity and the food cost targets to be met.

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

What we are looking for

• Two to five years of previous experience in a culinary leadership position.

• The ability to operate computer equipment and other food & beverage computer systems.

• You must possess the legal right to work in France at the time of application and have fluency in French and English.

What we offer

• 39-hour seasonal contract

• Salary communicated during interview

• Uniform supplied et laundered for operating staff

• One meal per shift at our Employees’ Cafeteria

• As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)

What your experience will be like

• Enjoy a fully equipped living experience in one of the most sought-after resorts for mountain and outdoor lovers. In our Staff House, you can challenge your colleagues to a game of PlayStation, Switch or Baby foot, relax to the sound of the piano or acoustic guitar … or work out in our gym!

• A dedicated shuttle service will not only take you to your workplace but can also show you the region’s legendary sights!

• The room provided is either shared or single (for executive and night positions). For those wishing to find their own accommodation, a monthly housing allowance will be provided.

• Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné-Mont Blanc, and other local attractions.

• Bring the season to a close with our Staff Party, sure to be the envy of many!