Sous Chef (Ski)

Job Details

As Sous Chef you will assist in the running every aspect of the Hotel Kitchen. Supporting the Head Chef in the management of a team of chefs (size of team is dependent on property size), you would take responsibility for ensuring the preparation, delivery and service of food within your property. You will also ensure that the kitchen environment is a clean, tidy, efficient and safe working environment meeting our high company standards and in compliance with UK and Local law. You will train, monitor and ensure all staff adhere to HCCAP best practice to ensure food and hygiene standards are exceptional. As an Alpine Elements Sous Chef you will motivate, train and develop your team of chefs through performance management and set objectives to ensure a succession plan is implemented. You will also liaise with the Head Chef and Hotel Manager to ensure appropriate placements are offered to your team in line with their development plans. As a Sous Chef you will assist the Head Chef in leading and inspiring your kitchen team to achieve and exceed our customer expectations throughout the season. At Alpine Elements we look for Sous Chefs who are talented, friendly and passionate about their role.


Key Accountabilities & Responsibilities:

Customer Focus

  • To ensure that guests expectations in terms of Food are exceeded at all times
  • To ensure you achieve the set target for customer feedback in terms of “Food Scores”
  • Ensure that all customer complaints are resolved and responded to in a timely and efficient manner


  • Assist the Head Chef and in their absence prepare and deliver to the highest standard the Hotel set menu, ensuring that our guests expectations are met at all times
  • Anticipate and cater for a variety of dietary requirements on an adhoc basis to budget
  • Ensure the kitchen environment is a clean, safe work environment meeting local and UK HCCAP regulations
  • Assist the head chef in training, management and development of the kitchen team including;  rotas, discipline, setting objectives and regular reviews of performance and staff motivation
  • Assist the Head Chef and in their absence ensure strict stock control procedures for wastage, portion control, spillage, leakage
  • Assist where required in the completion of the weekly accounts and administrative tasks for all areas of the Kitchen including;  Ordering, Stock Control, Sales and HCCAP to set deadlines and using this information to ensure that all budgets/sales targets are being meet
  • To develop and maintain relationships with all suppliers ensuring all deliveries meet our requirements for On Time, HCCAP and following up on any Back Orders and reimbursement for out of stock items
  • To identify, initiate, market and monitor incremental sales for packed lunches and liaise with the restaurant supervisor to ensure the set menu promotes the sales of wine
  • Liaise with the Restaurant Supervisor to assist in the Hotel Assistant teams knowledge and description of the set menu, to guests
  • Implementing, monitoring and recording all HCCAP and COSHH requirements 


  • Taking a proactive approach to stock control and ordering  ensuring that expenditure remains within set budgets
  • To ensure that all sales targets are being achieved throughout the season


Key Relationships:

  • Internal: Head Chef, Catering Manager, Hotel Manager, Restaurant / Bar Supervisors
  • External: Suppliers, Property Owners.



Person Specification (assessed via application, assessment centre or interview as appropriate):

Each of the criteria below is rated as Essential (E), Highly Desirable (HD) or Desirable (D). We place considerable emphasis on your Personal Qualities as the training and support we provide can often strengthen any weaknesses that exist in other areas.


Personal Qualities

  • Strong social/People skills/Cheerful/Outgoing (E)
  • Highly Motivated (E)
  • Passionate / Enthusiastic (E)
  • Ability to work alone and as part of a team (E)
  • Ability to cope under pressure (E)
  • Willingness to work hard / long hours (E)
  • Adaptable / Flexible Attitude (E)
  • Honest and Trustworthy (E)

Skills & Ability

  • Customer Service (E)
  • Communication Skills (E)
  • Problem Solving and Complaint Handling (E)
  • Planning Organisational Skills (E)
  • Literate and Numerate (E)
  • IT / Admin / Social Media (E)
  • Training Mentoring (E)


  • Food Hygiene Certification
  • NVQ Level 2 or 3, BTEC or City and Guilds 701 &702 or Equivalent or relevant experience (E)


  • Relevant Transferable work Experience (E)
  • People/ Team management / Supervisory Experience (E)
  • Catering for between 35 to 170 covers (E)

Catering to 4* (4 course set menu) Standard (E)

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