Kitchen Sous Chef

• 03 août 2026 • 10 - 100% • Revenu complémentaire • Crans-Montana Objective The sous-chef is responsible for supervising all aspects of food production within the kitchen, ensuring consistency, quality, and efficiency. This role involves supervising the preparation and large-scale production of food according to standardized recipes, while maintaining hygiene and safety standards. Sous-chef de cuisine Sous-chef de cuisine Temporary contract / Crans-Montana, Suisse Les Roches, part of the Sommet Education group, is a globally recognized institution shaping the future of hospitality and the experience economy through transformative and experiential education across 3 campuses: Crans-Montana (Suisse), Marbella (Espagne) and Abu Dhabi (ÉAU). 2nd in the QS World University 2025 ranking in hospitality and leisure management. Accredited by the New England Commission of Higher Education (NECHE) and the Swiss Accreditation Council (SAC) as a university institute of applied sciences. Les Roches Marbella, certified ISO-14001 and ISO-9001. Our values, *Développement, Distinction, Engagement commun, Ouverture et Sens du service*, are the foundation of our actions. We offer an innovative, collaborative, and dynamic environment. Key responsibilities • Supervise daily kitchen operations in the production area, ensuring fast and efficient food preparation. • Ensure that all food is prepared according to standardized recipes, portion sizes, and presentation guidelines. • Manage large-scale cooking for buffets, banquets, or central production according to demand. • Monitor the proper functioning of kitchen equipment and report maintenance needs. Ensure compliance with food safety, sanitation, and hygiene standards (e.g., HACCP standards). KNOWLEDGE AND SKILLS Languages: Proficiency in English (mandatory), French (a plus). Culinary degree or equivalent certification from a recognized institution. Excellent communication skills. In-depth knowledge of food safety standards and kitchen operations. Ability to work under pressure and manage multiple priorities. Proficiency in the use of kitchen equipment and tools.