The Role
As Sous Chef, you're the second-in-command and the backbone of kitchen operations. You'll work directly with the head chef to execute nightly three-course dinners, manage prep work, oversee kitchen organization, and step in whenever needed. This is a position of real responsibility and significant learning.
You're not just assisting—you're developing advanced skills, understanding kitchen management, and gaining experience you'll carry forward in your career. The head chef will push you to improve and expose you to techniques that will elevate your abilities.
Your Responsibilities
Prep Work & Mise en Place
Lead and organize all preparation work. Ensure mise en place is pristine and efficient. Execute knife skills, sauce work, and other technical prep tasks with precision. Maintain quality standards and food safety protocols.
Service Support
Support the head chef during dinner service. Execute plating standards, manage timing, and ensure all dishes meet the chef's vision. Be ready to adapt quickly to special requests or challenges during service.
Kitchen Organization
Maintain kitchen cleanliness, organization, and efficiency. Manage inventory, check equipment, and report any issues to the head chef. Ensure the kitchen is ready for the next service at all times.
Continuous Learning
Absorb knowledge from the head chef. Ask questions, take initiative in learning new techniques, and constantly improve your skills. Contribute ideas to menu development and special events.
Flexibility & Problem-Solving
Handle unexpected challenges with calm and creativity. Step in wherever needed and support the broader team. Maintain a positive attitude even during high-pressure moments.
A Day in the Life
Morning (8:00 AM - 12:00 PM)
Arrive early to start prep work. Review the day's menu with the head chef and understand his vision. Begin knife work, stock preparation, and other technical tasks. Check equipment and organize mise en place stations.
Afternoon (12:00 PM - 5:00 PM)
Continue advanced prep work under the chef's guidance. Learn new techniques or perfect existing ones. Help organize the kitchen for dinner service. Take a break in the afternoon—go skiing, rest, or explore if time allows.
Evening (5:00 PM - 10:00 PM)
Final prep and service setup. Work alongside the head chef during dinner service, plating and supporting each course. Learn how the chef manages timing and handles pressure. Clean and reset the kitchen thoroughly after service.
What We're Looking For
Essential Experience
- • 1-3 years professional kitchen experience in a fine dining or upscale restaurant environment
- • Strong foundation in classic cooking techniques and food safety practices
- • Experience with knife skills, prep work, and station management
- • Ability to work effectively under pressure during service
Key Skills
- • Advanced knife skills and technical cooking ability
- • Strong organizational and time management skills
- • Attention to detail and commitment to consistency
- • Ability to take direction and implement feedback immediately
- • Problem-solving mindset and willingness to learn
Personal Qualities
- • Genuine passion for cooking and continuous improvement
- • Respectful, collaborative team player
- • Resilient and adaptable to mountain living
- • Enthusiasm for skiing and alpine experiences
What You Get
Full Board Accommodation
Comfortable staff quarters with all essentials provided.
All Meals Included
Staff meals and full access to the chalet's kitchen resources.
Mentorship & Training
Work directly with an experienced head chef and develop advanced skills.
Days Off & Skiing
Regular time off to enjoy Évasion Mont-Blanc's world-class slopes.
Career Growth
Experience that accelerates your path to head chef or leadership roles.
International Community
Connect with young culinary professionals from around the world.
Ready to Advance Your Culinary Career?
This season will transform your skills and your perspective on cooking. If you're ambitious and ready to learn from the best, let's talk about your next chapter.