Kitchen Sous Chef

Mission The Kitchen Sous-Chef serves as the Executive Sous-Chef's direct representative on the floor. He or she coordinates the activities of the various kitchen teams, ensures that culinary standards are followed, and maintains the continuity of operations. He or she also contributes to talent development and fosters a culture of excellence, collaboration, and hospitality. Kitchen Sous Chef Kitchen Sous Chef Permanent contract / Crans-Montana, Switzerland Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE). 2nd in the 2026 QS World University Ranking in Hospitality and Leisure Management and 2nd in employer reputation category. Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute. Les Roches Marbella, certified ISO-14001 and ISO-9001. Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment. Main Responsibilities 1. Oversee daily culinary operations Ensure that food production runs smoothly across the various outlets. Ensure the quality, presentation, and consistency of dishes. Ensure compliance with recipes, technical specifications, and the institution's standards. Ensure the continuity of operations in the absence of the Executive Sous-Chef. 2. Mentor and develop teams Guide, coach, and support Culinary Instructors and students in training. Promote a culture of responsibility, collaboration, and continuous improvement. Participate in the onboarding and development of new employees. 3. Ensure quality, hygiene, and safety standards Ensure compliance with HACCP standards and applicable regulations. Monitor the cleanliness,