Über den Job
As second-in-command, the Kitchen Sous Chef has a large amount of responsibility in the kitchen. The Kitchen Sous Chef is responsible for planning and directing food preparation, ensuring the quality of the food, and developing the academic contents for the workshop.
Takes on Head Chef responsibilities in case of absences.
Controls daily production and ensures food quality meets school standards.
Organises production and the meal plan in collaboration with the Head Chef.
Researches and implements improvements to enhance the student experience.
Manages purchase orders, delivery, and inventory as needed.
Guarantees that all kitchen activities, including stewarding, reflect the students’ Moodle course description and meet workshop learning outcomes.
Controls kitchen cleanliness according to the weekly cleaning plan.
About the Institution
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 three campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE). As the 2nd institution in the 2025 QS World University Ranking in Hospitality and Leisure Management, it is accredited by the New England Commission of Higher Education (NECHE) and the Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute. Les Roches Marbella is certified ISO‑14001 and ISO‑9001.
Our values—Development, Distinctiveness, Joint Commitment, Openness, and Sense of Service—form the foundation of our actions, and we offer an innovative, collaborative, and thriving environment.
Qualifications
CFC Cuisinier or equivalent.
Pedagogic certificate (an asset).
Customer focus and a strong pedagogic background with almost 10 years of cooking experience.
Fluent in French and English.
Computer literate.
Constant research of improvement.
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