Kitchen Manager – 100 %

Winter season 2026/2027 – Crans-Montana
Contract: seasonal (fixed term), from 08.12.2026 to 30.03.2027
Activity rate: 100 % – 43.5 h/week on average according to the CCNT
Hours: in principle from Wednesday to Saturday from 10:00 to 14:30 and from 17:00 to 22:30, and on Sunday from 10:00 to 16:00 (one hour meal break per day). Flexibility is required according to the needs of the establishment, particularly during the Christmas and New Year holidays, in February, during events, and during busy periods. The schedule is communicated in advance, in accordance with the CCNT.
Your role
Reporting directly to the Hotel Director, you are the operational leader of our kitchen on a daily basis. You ensure the execution of the menus developed by our Consultant Chef, in compliance with our quality and hygiene standards and our internal procedures. You supervise a Chef de Partie.
Your missions
Kitchen & service

• Execute the recipes and technical sheets of the Consultant Chef with precision and regularity.
• Actively participate in the training organized by the Consultant Chef.
• Organize the mise en place and production for breakfast, lunch, and dinner services.
• Be present on the line during services and ensure good coordination with the front-of-house team.

Stocks & costs

• Control deliveries and stocks, apply FIFO rotation and storage rules.
• Prepare order requests and inventories, to be validated by the Director.
• Respect the quantities of the technical sheets and contribute to controlling food costs and reducing waste.

Hygiene & equipment

• Guarantee compliance with HACCP standards and health regulations.
• Maintain a high level of cleanliness and organization in all kitchen and storage areas.
• Ensure the correct use and maintenance of equipment, and report any breakdown.

Supervision & customers

• Supervise the Chef de Partie and create a respectful, structured, and motivating work environment.
• Rigorously manage special dietary requests (allergies, intolerances, diets) and prevent cross-contamination.

Your profile

• CFC as a cook or equivalent training.
• Ideally at least 1 year of experience as a sous-chef.
• Excellent time management and organizational skills, including during the busiest services.
• Ability to supervise, motivate, and support a team.
• Very good knowledge of HACCP standards and allergen management.
• Rigor and respect for procedures and technical sheets.
• Flexibility in working hours, particularly during the Christmas and New Year holidays and in February.
• Fluent French.

We offer

• A seasonal contract subject to the CCNT, with salary according to the CCNT and a 13th month salary.
• Vacations and public holidays according to the CCNT, pro rata to the duration of the contract.
• Overtime compensated by time off or paid according to the CCNT.
• A kitchen supervised by a Consultant Chef, in an exceptional alpine setting.

Interested? Send your CV and work certificates to jobs@hotelpanorama.ch indicating in the subject line: "Candidature Responsable de Cuisine – Saison d’hiver 2026/27".
We look forward to meeting you!