Kitchen Sous Chef

About the role

Les Roches, a globally renowned hospitality and experience-economy education institution with campuses in Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE), is hiring a permanent Kitchen Sous Chef in Crans-Montana. The Sous Chef acts as the Executive Sous Chef's direct representative on the floor, coordinating the kitchen teams, ensuring culinary standards and operational continuity, and contributing to talent development.

Key responsibilities

• Oversee daily culinary operations across the outlets, ensuring smooth food production, consistent dish quality and presentation, compliance with recipes and standards, and continuity when the Executive Sous Chef is absent.
• Mentor Culinary Instructors and students, guide and coach them, and help onboard and develop new employees.
• Ensure compliance with HACCP standards and regulations, monitor cleanliness and safety of workspaces, and take corrective action when needed.
• Adhere to the school's strict dress code (shaving, cleanliness, chef's hats, beard covers).
• Take part in production and human resources planning, control ingredient costs, minimise food waste and manage stock, orders and inventory.
• Bridge academic objectives and operational needs so that kitchens remain a challenging and inspiring learning environment.

Required profile

• Solid culinary expertise and kitchen management experience.
• Positive leadership and the ability to develop talent.
• Excellent organisational and operational skills.
• Proficiency in food safety and hygiene standards.
• Team spirit and ability to collaborate in a matrix environment.
• Focus on results, quality and continuous improvement.

Required skills

• Proficiency in Outlook, Excel and Word.