Sous Chef

Le Mont Fort Boutique Hotel will open its doors in Haute-Nendaz in December 2026. To bring this new address to life, we are looking for committed and dynamic collaborators.
Ideally located in the heart of the 4 Vallées domain, our establishment offers 44 rooms, a restaurant with 120 covers, a bar, a terrace, a seminar room, as well as a wellness area.
What makes us different?
The opportunity to participate in the opening of a new 4* hotel
A human-sized establishment with a dynamic and cohesive environment
Evolution perspectives as we develop
An authentic atmosphere, a motivated team: Welcome to Mont Fort Boutique Hôtel

To strengthen our team, we are looking for:
1 Sous-Chef de Cuisine

Your profile:
A positive and benevolent team spirit.
Versatility, autonomy, and flexibility.
Passion for cooking, attention to detail, and concern for quality.
Experience as a Chef de Partie or in a similar function.
Dynamism, organization, and the ability to work effectively during periods of high activity.
Good mastery of culinary techniques, hygiene rules, and HACCP standards.
Ability to work autonomously while ensuring good coordination with the rest of the team.
Mastery of French.

Your missions:
Ensure the preparation, mise en place, realization, and sending of dishes for their section, in compliance with quality standards and the requirements of the establishment.
Organize and supervise their section, ensuring the proper preparation of products, compliance with recipes, and consistency of presentations.
Ensure the smooth running of service, coordinate preparations, and guarantee the sending of dishes within the allocated time.
Monitor the quality, freshness, and proper storage of products, as well as stock management and the limitation of waste.
Participate in stock and order management, as well as the monitoring of supplies.
Collaborate closely with the Chef de Cuisine and other team members to ensure good coordination between the different parts of the kitchen.
Participate in the supervision of kitchen staff and ensure the smooth daily operation of the kitchen.
Perform hygiene checks and ensure compliance with HACCP standards.
Participate in menu development, new proposals, and the continuous improvement of dishes.
Ensure the maintenance and cleaning of their workstation, equipment, and kitchen areas, in compliance with hygiene and safety standards and HACCP procedures.
Carry out missions under the directives of the Chef de Cuisine.

Start date: December 2026

Ready to live the adventure with us? Send us your complete application file: CV, cover letter, work certificates. We would be delighted to meet you.