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Four Seasons Logo Four Seasons · Hospitality and Tourism

Sous Chef Junior

France, Megeve · Job Posted May 05, 2026
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Job Description

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.

Job Responsibility

  • 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

Requirements

  • Two to five years previous experience in 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)
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