Sous Chef Sushi (H/F) - Kaito - 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 intégrer son équipe de leadership en restauration. Le candidat idéal aura une expérience solide en cuisine, la capacité de superviser des équipes, ainsi qu'une attention particulière aux détails et à la qualité du service. Le poste propose un contrat saisonnier ainsi que divers avantages pour le personnel, incluant des repas et des événements sociaux.

Prestations

Contrat saisonnier de 39 heures

Uniforme fourni et entretenu

Repas inclut à la Cafétéria des Employés

Prime de fin de saison après deux saisons consécutives

Options de logement

Remises exclusives sur les restaurants et les attractions locales

Fête de fin de saison et autres événements sociaux

Qualifications

• 2 à 5 ans d'expérience en position de leadership culinaire.
• Capacité à utiliser des systèmes informatiques en lien avec la restauration.
• Droit de travailler en France et maîtrise du français et de l'anglais.

Responsabilités

• Superviser Chefs de Partie, Demi Chefs de Partie, Commis et Stagiaires.
• Gérer l'inventaire et superviser la production à divers postes de travail.
• Mettre en œuvre organisation et communication pour assurer qualité et esprit d'équipe.

Connaissances

Attention aux détails

Éthique de travail

Multitâche

Priorisation

Outils

Systèmes informatiques liés à la restauration

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:

Apline 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 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, honored 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, with seasonal operations from December 15 to April 15 and 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 French cuisine is celebrated through refined dishes. Craving Pan-Asian food? Discover our restaurant Kaito, and for a breathtaking view, meet at Edmond’s, our fine dining restaurant. For slopes or trails, L'Idéal 1850, our high-altitude restaurant, is perfect 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 seek individuals with a high level of attention to detail and a strong work ethic. The ability to multitask and prioritize is also essential.

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
• Implement organization and communication to ensure 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 specific customer relationship management."

What we are looking for:

• Two to five years of experience in a culinary leadership position
• Ability to operate computer systems related to food & beverage
• Legal right to work in France, fluent in French and English

What we offer:

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

What your experience will be like:

• Enjoy a fully equipped living experience at a sought-after resort, with amenities like a game room, gym, and relaxation areas
• Shuttle service to work and regional sights
• Accommodation options include shared or single rooms, with a housing allowance available
• Exclusive discounts on restaurants, ski passes, and local attractions
• Season-end Staff Party and other social events