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

1. Menu Assistance: Collaborate with the Head Chef in developing and refining menus, suggesting creative dishes, and ensuring their successful execution.
2. Food Preparation: Lead by example in preparing and cooking menu items to maintain consistency, taste, and presentation standards.
3. Kitchen Management: Oversee kitchen operations, including supervising kitchen staff, organizing workstations, and maintaining a smooth workflow.
4. Quality Control: Conduct regular quality checks on dishes to ensure they meet the restaurant's high standards of taste, appearance, and portion size.
5. Inventory Oversight: Assist in monitoring inventory levels, optimizing ingredient usage, and minimizing waste while ensuring timely procurement.
6. Health and Safety Compliance: Ensure strict adherence to food safety regulations, sanitation practices, and hygiene standards throughout the kitchen.
7. 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.