Chalet Hotel Sous Chef
Job Introduction
Guided by our Hotel Head Chef and with the aid of our Hotel Food and Beverage Manager, our Hotel Sous Chef will oversee the delivery of high-quality meals to all our hotel guests. You will be working with a team of chefs including CDPs, Commis and Kitchen Porters. We work with our suppliers and we expect you to help manage our stock levels, opening/closing checks and food quality delivery, so that as a team, we can exceed all guests' culinary expectations and meet our commercial targets. Ski Famille guests look forward to returning from a day on the slopes to a well-presented homemade meal; your skills combined with those of your catering team can make their holiday.
This is a fantastic opportunity for a confident chef with supervisory or management experience to demonstrate and develop their skills. You will be well presented, highly organised and comfortable working under your own initiative to work with a team in a professional kitchen. You will cook in the hotel at least 5 evenings per week and work a flexible rota for the rest of the week. You will need to cover the Head Chef when they are not on shift and complete all of the necessary duties required.
Our hotel sleeps 90 guests; made up of adults and children with various dietary requirements.
KEY RESPONSIBILITIES AND TASKS
Run the services when on shift, delivering all meals to all of our guests, from our youngest to our oldest in line with our brochure and website promises.
Ensure daily Health and Safety checks are undertaken in the kitchen in accordance with our company guidelines and local legislation and that our Hotel is adhering to local food storage and preparation regulations.
Carefully count and manage stock.
Potentially place orders with our suppliers.
Help maintain and meet budgets with the help of your Head Chef, F&B Manager and Hotel Admin.
Develop and grow the weekly set menu, help creating specials and meeting dietary requirements.
Attend weekly management meetings if required and work with the other Hotel management staff to deliver the best possible standards across the board.
Take responsibility in providing an excellent carefree holiday to all guests. Provide a welcoming family friendly environment in the hotel.
Help provide ‘in situ’ training and support to all team members when required.
Be able to cover for team members during the week when required.
Assist with and execute all ‘mise en place’ across the menu
Uphold the good reputation of Ski Famille and Ski Vertigo
REQUIREMENTS OF THE ROLE
2 years previous experience in hospitality and catering. Ideally within a ski catering environment
A working knowledge of HACCP procedures
A good communicative level of French language skills is essential, fluency is preferable and would put you ahead of other applicants!
Availability for the whole season (Mid November 2023 until end of April 2024)
Current Level 2 Food Hygiene Certificate, ideally level 3.
Very good working knowledge of Microsoft Office programmes, especially EXCEL.
Great self-motivation and the ability to work autonomously.
Well-developed organisational skills.
Previous supervisory or management experience is essential.
Friendly, flexible, approachable and enthusiastic.
Able to deliver excellent customer service in all circumstances and to guests of all ages.
An understanding of the differences between adult and child holiday needs
Knowledge of snow sports is advantageous
A strong experienced team player
We will conduct DBS checks as well as taking up at least two references