Sous Chef

Role: Sous Chef
Location: Hakuba
Contract term: Seasonal/Full Time
Period: December 2026 - March 2027
Work hours: Average of 40 hours per week
ABOUT US
Hakuba Hospitality Group (HHG) is comprised of a young and dynamic international team offering the largest portfolio of boutique hotels, premium chalets and apartments and international food & beverage outlets in prime locations throughout the Hakuba Valley. This season we will be operating 50 chalets and apartments, 5 hotels, 10 Food & Beverage outlets and 1 travel agency. All HHG properties are located in the three villages surrounding the Olympic Happo One Resort: Happo, Echoland, and Wadano.
THE ROLE OVERVIEW
As a Sous-Chef, you will play a key role in our kitchen operations, assisting the Head Chef in menu planning, food preparation, and kitchen management. Your culinary skills and leadership will contribute to the creation of high-quality dishes and ensure consistent taste and presentation. Collaborating with the kitchen team, you'll help maintain a smooth workflow and uphold the highest standards of hygiene and safety. If you're passionate about culinary excellence and ready to make an impact in a dynamic culinary environment, this role is for you.
SOUS-CHEF DUTIES
Menu Assistance: Collaborate with the Head Chef in developing and refining menus, suggesting creative dishes, and ensuring their successful execution.
Food Preparation: Lead by example in preparing and cooking menu items to maintain consistency, taste, and presentation standards.
Kitchen Management: Oversee kitchen operations, including supervising kitchen staff, organizing workstations, and maintaining a smooth workflow.
Quality Control: Conduct regular quality checks on dishes to ensure they meet the restaurant's high standards of taste, appearance, and portion size.
Inventory Oversight: Assist in monitoring inventory levels, optimizing ingredient usage, and minimizing waste while ensuring timely procurement.
Health and Safety Compliance: Ensure strict adherence to food safety regulations, sanitation practices, and hygiene standards throughout the kitchen.
Training and Support: Train and mentor kitchen staff, providing guidance on culinary techniques, proper equipment usage, and maintaining a positive work environment.
WHAT YOU NEED
Legal right to live and work in Japan
Excellent interpersonal and communication skills
Willingness to work flexible hours, evenings, mornings, weekends, and holidays, as per the requirements of the establishment
Ability to handle a fast-paced and dynamic work environment and to stand for long periods, lift heavy objects (such as kegs or cases of beverages), and handle the physical demands of the job
Strong work ethic and a team first mentality
Japanese or international license preferred
WHAT WE WOULD LIKE YOU TO BE LIKE
You speak Japanese or English but ideally both
You are reliable and trustworthy
You care about your appearance
You have a great team spirit and easily connect with others
You have a guest-first approach to hospitality
Ability to commit until March 31, 2027
WHAT WE CAN DO FOR YOU
Competitive hourly rate
Subsidized Accommodation
Discounts at all HHG restaurants and bars
A variety of shift patterns to allow for plenty of time on the mountain
The opportunity to live and work and play in one of the world's snowiest ski resorts
Potential for longer-term or returning opportunities
SOUS-CHEF SHIFTS
Sous-Chefs are expected to work at least 40 hours per week in flexible shifts that can cover breakfast, lunch or dinner. There are a variety of shifts available including 8 hour shifts, split shifts, and 4 hour shifts.
ACCOMMODATION
HHG provides staff accommodation in central Hakuba (mainly in Happo Village, Wadano, and Kamishiro). Options include shared, dormitory, or private rooms depending on your role.

Employment type
Contractor

Work arrangement
No