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

About Four Seasons

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

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. It offers an inviting escape in both summer and winter, with world‑class Alpine golf, the region’s largest spa, and a range of dining options ranging from the refined French at La Brasserie Benjamin to Pan‑Asian fare at Kaito. Guests also enjoy L’Idéal 1850, a high‑altitude restaurant for post‑adventure relaxation.

About The Role

The Sous Chef is an essential member of the Food & Beverage leadership team dedicated to providing exceptional quality and service to guests and employees. The role requires a high level of attention to detail, a strong work ethic, and the ability to multitask and prioritize.

What You Will Do

• Supervise Chefs de Partie, Demi Chefs de Partie, Commis, and Interns.
• 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 stock orders according to activity levels and 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.
• Ability to operate computer equipment and other food & beverage computer systems.
• Legal right to work in France at the time of application and fluency in French and English.

What We Offer

• 39‑hour seasonal contract.
• Salary communicated during interview.
• Uniform supplied and laundered for operating staff.
• One meal per shift at our Employees’ Cafeteria.
• A bonus at the end of the second consecutive season as a reward for loyalty (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 colleagues to games, relax to music, or work out in our gym.
• A dedicated shuttle service takes you to the workplace and shows you the region’s legendary sights.
• The provided room is either shared or single (for executive and night positions). Monthly housing allowance available for those who wish to find their own accommodation.
• Enjoy exclusive discounts at our restaurants and on ski passes, as well as 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.

We are an equal opportunity employer committed to diversity and inclusion in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender, sexual orientation, disability, or any other protected status.