Jr Sous-Chef / Sous-Chef

Introduction

We want to be the best in Zermatt…

As a member of The Leading Hotels of the World, the Mont Cervin Palace combines the finest Swiss hotel tradition with the comfort of a modern luxury hotel. Our credo — “doing good for our guests” and “hospitality by heart” — is something we truly live as a team. Become a part of it!

To strengthen our team, we are looking for motivated employees for the upcoming winter season 2026/27.

Your main tasks

• Kitchen Operations & Food Production
• Supervise the daily operation of all assigned kitchen sections.
• Ensure food is prepared, cooked, and presented according to established recipes and standards.
• Coordinate food production to meet service requirements efficiently.
• Monitor quality, consistency, portion control, and presentation.
• Assist in menu implementation and daily production planning.
• Supervise and support the kitchen brigade during daily operations.
• Allocate duties and responsibilities to kitchen staff.
• Provide guidance, coaching, and on-the-job training.
• Monitor employee performance and productivity.
• Promote teamwork, communication, and professionalism.
• Coordinate kitchen activities during service.
• Monitor ticket flow, production timing, and communication between sections.
• Ensure efficient and timely preparation of guest orders.
• Respond to operational challenges and service demands.

Benefits

• Central staff accommodations in the heart of Zermatt
• Employee, family & friends room rates and other discounts (for example, in the many restaurants of the MRH-Zermatt SA hotels)
• An exclusive fitness room is available for our employees, as well as a wide range of sports activities in Zermatt
• Access to our pool area during dedicated employee swimming hours
• Through our development program, you have access to various courses, for example with the company Ritzy
• Discounts on seasonal or annual mountain lift passes with the Zermatt resident card
• Employees who are unable or do not wish to work both the winter and summer seasons in Zermatt are supported—together with our partner hotels—in finding a complementary position

Your profile

• Culinary diploma or equivalent professional training.
• Minimum 3–5 years of experience in a professional kitchen.
• Previous experience as Chef de Partie or Senior Chef de Partie required.
• Experience in hotel, resort, restaurant, or banqueting operations preferred.
• Strong understanding of culinary techniques and food production.
• Excellent knowledge of HACCP and food safety regulations.
• Knowledge of FIFO inventory management.

Instead of a grand driveway, there is a small canopy and a modest wooden door—no sea of flags, but a beautiful brass plaque instead—you could almost miss it. The cozy lobby, welcoming entrance area, and various lounges charm visitors with genuine character. The Monte Rosa takes its guests back to the origins of mountain tourism and is infused with the charm of its founding years, without ever feeling like a dusty museum. There is plenty to dream about; the mirrors have reflected much over the years, yet they remain silent…