As Sous Chef you will assist the Head Chef in overseeing all aspects of operating the hotel kitchen, ensuring that the standards and quality of catering are maintained and operate within the set budgets. You will supervise and organise all junior kitchen staff and provide continuous support and training throughout the season.
You need to be self-motivated and confident in your own abilities with excellent organisational, communication and inter-personal skills and the ability to work in a team.
As well as the skills related to your role you will also be required to assist with other physical duties such as deliveries, snow clearing, assisting with luggage and lifting. You will be expected throughout the season to fully support the Hotel and Child Care programmes in your resort.
Qualification or proven ability in the catering industry essential
Management experience in large kitchens
Customer service experience desirable