Sous Chef Sushi (H/F) – Winter 26/27

About the role

Four Seasons Megeve is recruiting a Sous Chef Sushi for its restaurant Kaito for the winter 2026/27 season. The Sous Chef is part of the Food & Beverage leadership team and supervises kitchen staff while managing production, inventory and food costs.

Key responsibilities

• Supervise chefs de partie, demi chefs de partie, commis and interns
• Manage inventory and supervise production at workstations and product storage
• Organise and communicate so that production runs under the best conditions (quality, team spirit)
• Adjust stock orders to activity levels and food cost targets

Required profile

• 2 to 5 years of experience in a culinary leadership position
• Legal right to work in France at the time of application
• Fluency in French and English

Required skills

• Ability to operate computer equipment and food & beverage computer systems
• Attention to detail, strong work ethic, multitasking and prioritisation

What we offer

• 39-hour seasonal contract, salary discussed during the interview
• Uniform supplied and laundered for operating staff
• One meal per shift at the employees' cafeteria
• Loyalty bonus after two consecutive seasons
• Staff house with shared or single rooms, plus a monthly housing allowance for those finding their own accommodation
• Dedicated shuttle to the workplace and discounts on restaurants, ski pass and local attractions