Job Description

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.

Key Competencies

Solid culinary expertise and kitchen management experience.

• Positive leadership and the ability to develop talent.
• Excellent organizational and operational skills.
• Proficiency in food safety and hygiene standards.
• Team spirit and the ability to collaborate in a matrix environment.
• Focus on results, quality, and continuous improvement.
• Proficiency in Outlook, Excel, and Word

Key Indicators

Compliance with food quality and safety standards.

Operational performance of kitchens and outlets.

Satisfaction of students, customers, and stakeholders.

Level of team development and engagement.

Cost control and waste reduction.

Smooth collaboration between operations and the academic department.

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.

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.

1. 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.

1. Ensure quality, hygiene, and safety standards

• Ensure compliance with HACCP standards and applicable regulations.
• Monitor the cleanliness, organization, and safety of workspaces.
• Implement necessary corrective actions in the event of non-compliance.
• Adhere to the school’s strict dress code and always maintain impeccable appearance (shaving, cleanliness, chef’s hats, and beard covers).

1. Optimize Resources and Operational Performance

• Participate in production and human resources planning.
• Control ingredient costs and minimize food waste.
• Ensure effective management of stock, orders, and inventory.

1. Contribute to the learning and hospitality experience

• Bridge the gap between academic objectives and operational needs.
• Ensure that the kitchens provide a challenging and inspiring learning environment.
• Embody the Hospitality Mindset and promote a culture centered on service excellence and customer experience.