Season 26/27 - Sous Chef

Job Title: Sous Chef

JOB DESCRIPTION

We are seeking a skilled and motivated Sous Chef to support the Head Chef in daily kitchen operations and team leadership.

This role is essential in maintaining high food quality, ensuring kitchen efficiency, and developing culinary staff.

JOB OVERVIEW/RESPONSIBILITIES

• Support the Head Chef in daily kitchen operations
• Supervise and guide kitchen staff
• Help plan and prepare menus and dishes
• Ensure food quality and presentation standards are met
• Monitor food safety, hygiene, and cleanliness
• Manage stock, ordering, and inventory control
• Step in to lead the kitchen when the Head Chef is absent
• Train and support junior kitchen staff
  

Training and support will be provided to help you succeed in the role.

REQUIREMENTS

【Must】

• Experience
  • Practical experience in kitchen operations within restaurants, hotels, or resort environments
    
• Education and Qualification
  • Valid working visa in Japan
    
  • Possess adequate knowledge and experience to perform professional cooking duties
    
• Skills
  • Fundamental cooking techniques and ingredient management skills
  • Solid understanding of general kitchen duties such as preparation, cooking, cleaning, and hygiene control
  • Ability to work effectively as part of a team
• Language Skills
  • Business level or above in English
• Competencies
  • Strong sense of responsibility and professionalism
  • Ability to cooperate with others to maintain a positive work environment
  • Flexible and adaptable to changing situations
  • Friendly, polite, and professional attitude toward guests and colleagues

【Preferred】

• Experience
  • Experience working as a Sous Chef or in a supervisory kitchen role
  • Experience working in a fast-paced or multicultural team environment
• Education and Qualification
  
  • Culinary license or relevant professional certification
  • Formal education or training at a culinary school or similar institution
• Skills
  • Experience with inventory control and ordering
  • Interest or experience in menu development and operational improvement
• Language Skills
  • Conversational level or above in Japanese
• Competencies
  • Willingness to support and develop junior staff
  • Motivation to grow into a leadership role in the future

Employment Terms and Condition

Contract Period & Renewal

• Contract Period: 11/16/2026 - 3/31/2027
• Contract renewal: Applicable
• Reason of Renewal:
  • Employee’s work performance and attitude.
  • Company’s business demands.

Duty, Work Location & Scope of Changes

• Duty: may be changed as determined by the company
• Initial Work Location: one of the company’s properties in Niseko Area, Hokkaido
• Scope of changes: company properties in Niseko Area, Rusutsu or Furano.
  • Training may be conducted at other location.
  • Employees may be required to work at different properties based on operational needs.
    
  • The initial assignment will be determined by the company.

Commuting & Workplace policy

• Private Vehicle Commuting: Not permitted
• Measures to prevent passive smoking: indoor smoking prohibited

Working hours, Days off & Overtime

• Working hours / Shift schedule: Up to 8 hours between 05:30 to 22:00
• Days off: two days off per week (based on shift schedule)
• Overtime: Yes
• Monthly Average Overtime Hours: 10 hours per month
• 36-Article Agreement (overtime): Applicable (Due to seasonal factors and a high concentration of orders from general customers, periods of increased workload are expected)

Salary Package / Benefit

• Salary: 1,900 yen / per hour ~
• Subsidized Ski Pass on your location or Recreational Allowance
  
• Social Insurance Available (Health insurance, Employee pension, Employment Insurance, Workers’ accident compensation insurance), if eligible.
• Staff Accommodation Available
• Company Events