Les Roches Global Hospitality Education, in the top 3 for Employer Reputation of Hospitality & Leisure Management graduates by the QS World University Ranking, is a brand of the Sommet Education Group. Founded in 1954, Les Roches is a private institution based on the Swiss model of experiential learning, offering undergraduate and graduate degrees in the fields of hospitality, tourism and event management. Les Roches prepares entrepreneurial and innovative graduates across a global network of campuses in Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).

You share our values: Development, Distinctiveness, Joint commitment, Openness and Sense of service.

We are looking for a passionate and customer-focused

Kitchen Sous-Chef

to join our dynamic Kitchen team at Les Roches Crans-Montana. As part of the team, you will play a key role in delivering exceptional culinary experiences for our students, employees and guests. Reporting directly to our Executive Chef, the Kitchen Sous-Chef will contribute to the high standards of food preparation and service while fostering an environment of learning and growth for our students.

Key Responsibilities:

• Master recipes and techniques to prepare and serve the proposed menus, ensuring high quality and consistency.
• Utilize kitchen equipment correctly and safely, maintaining a clean and organized workstation.
• Organize storage areas and oversee regular inventories to ensure efficient stock management.
• Ensure compliance with food quality standards and strict adherence to HACCP guidelines.
• Assist the Kitchen Instructors in guiding and supporting students and trainees throughout meal preparation and service.
• Contribute to a positive, collaborative kitchen environment, helping to maintain high morale and teamwork.

Requirements & Skills/Qualities:

• CFC culinary arts diploma (CFC Cuisinier-ère) or equivalent.
• Preferably 5 years of professional experience in a similar role, demonstrating expertise in kitchen operations and food preparation.
• Strong knowledge of HACCP standards and food safety protocols.
• Ability to work flexible hours, including evenings and weekends as needed.
• Excellent communication and organizational skills, with the ability to manage multiple priorities effectively.
• Fluency in English is mandatory, and knowledge of French is a plus.
• Eligible to work in Switzerland.
• Customer-focused with a passion for delivering high-quality culinary experiences.
• Strong team player who fosters collaboration and contributes positively to the work environment.
• Excellent organizational skills with attention to detail.
• Able to work under pressure and adapt to changing situations in a fast-paced environment.
• Proactive, flexible, and able to work autonomously when required.

Start date:

March 2025