Sous Chef Sushi (H/F) - Kaito - Saison Eté 25

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.

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 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 the role:

The Sous Chef is an essential member of the 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:

1. Supervising Chefs de Partie, Demi Chefs de Partie, Commis, and Intern.
2. Manage inventory and supervise production at various workstations and product storage.
3. Implement organization and communication to ensure production under the best possible conditions (quality, team spirit, etc.).
4. 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:

1. Two to five years previous experience in a culinary leadership position.
2. The ability to operate computer equipment and other food & beverage computer systems.
3. 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:

1. 39-hour seasonal contract.
2. Salary communicated during interview.
3. Uniform supplied and laundered for operating staff.
4. One meal per shift at our Employees’ Cafeteria.
5. 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:

1. 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!
2. A dedicated shuttle service will not only take you to your workplace but can also show you the region's legendary sights!
3. 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.
4. 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!