Sushi Chef

About the hotel:
Grandes Alpes Hotel is a prestigious 5-star boutique hotel located in the heart of Courchevel 1850, in the french Alps. Since its founding in 1948 as the first hotel on the world’s largest ski resort, it has embodied elegance, impeccable service, and ultra-luxury hospitality.
Guests enjoy exclusive private residences, suites and apartments, with personal butlers and chefs, a Bellini bar, a 111-Skin premium spa, and bespoke haute-couture level experience.
grandesalpes.com/the-hotel/

Why this role matters:
As the Sushi Chef, you are responsible for delivering exceptional Japanese cuisine, bringing authenticity and creativity to the Grandes Alpes culinary experience. Your expertise ensures that sushi, rolls, and other traditional dishes are prepared to the highest standards, contributing to the hotel’s prestigious reputation.

Key Responsibilities:
- Prepare sushi, rolls, and Japanese cuisine at a high level
- Create Japanese dishes menus, develop technical sheets and recipes
- Write preparation and serving instructions for the kitchen team
- Calculate food costs and coordinate with fresh product suppliers
- Ensure hygiene and food safety standards are strictly followed
- Collaborate with the culinary team to integrate Japanese cuisine within the overall menu offerings
- Maintain stock and inventory specific to Japanese ingredients and supplies
- Support kitchen workflow and assist with training where necessary

Who You Are:
A dedicated sushi chef with deep knowledge of Japanese cuisine and traditional ingredients. You are detail-oriented, responsible, and able to work effectively in a high-pressure luxury environment. Your passion for authentic culinary art is matched by your commitment to quality and hygiene standards.

Skills & Qualifications:
- At least 2 years’ experience as a sushi chef or cook specializing in Japanese cuisine
- Strong knowledge of Japanese cuisine and traditional ingredients
- High attention to detail and responsibility
- Ability to calculate costs and manage supplier relationships
- Familiarity with hygiene and food safety standards (HACCP)
- Flexibility to work in a seasonal, fast-paced environment
- EU passport or valid work permit for France required

Reporting To:
Head Chef / Culinary Director

Languages Required:
English (Conversational or higher) / French is a plus

Contract & Benefits
- Seasonal contract (Full-time, Mid-November – April)
- Competitive salary based on experience
- Accommodation and meals provided
- Work schedule 6 days on / 1 day off (flexible arrangements possible)
- Vacation pay: due to the intense winter season, taking time off during the contract may be impossible; therefore, vacation pay will be compensated at the end of the contract
- Relocation and logistics support

Details:
Start date: 18th of November 2025
End date: 7th of April 2026

Job Types: Full-time, Temporary

Contract length: 5 months

Work Location: In person