Position Summary: We are seeking a Sous Chef to lead high-volume kitchen operations at premium resorts, managing multicultural teams and ensuring quality and hygiene standards. Key Responsibilities: 1. Lead large teams in high-volume kitchens within a multicultural environment 2. Manage kitchen operations by combining technical expertise, organization, and leadership 3. Support team professional development and analyze performance results **Your Environment:** Premium all-inclusive resorts with multiple dining venues: buffets, plated service, live cooking stations, and festive events. High-volume kitchens (600–1,000 covers per service), where you will lead operations by integrating technical skill, organization, and leadership in a multicultural setting. **Your Responsibilities:** * Assist the Executive Chef in daily management and act as their deputy during their absence. * Supervise, lead, and motivate a large brigade of 20 to 60 chefs in buffet preparation and replenishment. * Participate in order management, stock control, and budget monitoring alongside the Executive Chef and Stock & Supply Manager. * Ensure strict compliance with hygiene standards, food safety (HACCP), and Club Med quality standards. * Support team professional development aligned with defined objectives. * Analyze performance results and propose improvements related to both budget and service quality. **You Are:** * A professional with solid prior experience as a Sous Chef or Head Chef (ideally in hotels, resorts, or high-turnover environments). * A leader capable of managing large teams (20–60 people) and high volumes without compromising quality or control. * Highly rigorous regarding hygiene, safety, and operational management. * Internationally mobile and willing to reside at the resort. * **Mandatory:** Strong command of ENGLISH and FRENCH for effective communication and management of international teams. **What We Offer:** * Seasonal contract with an attractive salary: ~€1,607 net/month (€2,500 gross/month). * Accommodation and meals included at the resort (no living expenses). * Travel expenses covered. * Uniforms and laundry service provided. * Live in exceptional locations (mountain, seaside). * Work with international and multicultural teams. * Access to resort facilities and activities during your free time. * Ongoing training and rapid opportunities for international career development. **Location:** Various resorts in France (mountain, seaside, holiday destinations). **Start Date:** Based on your availability and seasonal requirements. Job Type: Temporary Contract Contract Duration: 5 months Salary: €2,200.00–€2,600.00 per month Benefits: * Meals provided at work * Relocation expenses * Housing expenses * Uniform provided Application Questions: * What is your level of English? * Do you hold Spanish nationality or citizenship of another European Union country? * Are you willing to relocate to France under the conditions outlined in this job offer? * How many years of experience do you have as a Sous Chef or Head Chef (managing large teams)? * What is your level of French? Work Location: On-site employment