Season 26/27 - Sous Chef

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    "raw": "Abuta-gun, Hokkaido, 044-0080, Japan",
    "city": "Abuta-gun",
    "region": "Hokkaido",
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    "location": {
      "city": "Abuta-gun",
      "state": "Hokkaido"
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    "location": {
      "city": "Abuta-gun",
      "state": "Hokkaido",
      "postalCode": "044-0080",
      "addressCountry": "Japan"
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    "datePosted": "2026-05-11",
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    "description": "<p><span style=\"color: rgb(0, 0, 0); font-size: 12pt\"><span style=\"color: rgb(230, 126, 35); font-weight: bold\">Job Title</span>: <span style=\"font-weight: bold\">Sous Chef</span></span></p>\n<p><br></p>\n<p><span style=\"color: rgb(230, 126, 35); font-size: 12pt; font-weight: bold\">JOB DESCRIPTION</span></p>\n<p>We are seeking a skilled and motivated Sous Chef to support the Head Chef in daily kitchen operations and team leadership.</p>\n<p><br>This role is essential in maintaining high food quality, ensuring kitchen efficiency, and developing culinary staff.</p>\n<p><br></p>\n<p><span style=\"color: rgb(230, 126, 35); font-size: 12pt; font-weight: bold\">JOB OVERVIEW/RESPONSIBILITIES</span><br></p>\n<ul>\n<li>Support the Head Chef in daily kitchen operations</li>\n<li>Supervise and guide kitchen staff</li>\n<li>Help plan and prepare menus and dishes</li>\n<li>Ensure food quality and presentation standards are met</li>\n<li>Monitor food safety, hygiene, and cleanliness</li>\n<li>Manage stock, ordering, and inventory control</li>\n<li>Step in to lead the kitchen when the Head Chef is absent</li>\n<li>Train and support junior kitchen staff<br></li>\n</ul>\n<p><br></p>\n<p>Training and support will be provided to help you succeed in the role.</p>\n<p><br></p>\n<p><span style=\"color: rgb(230, 126, 35); font-size: 12pt; font-weight: bold\">REQUIREMENTS</span></p>\n<p><span style=\"font-size: 12pt; font-weight: bold\">【Must】</span></p>\n<ul>\n<li><span style=\"font-weight: bold\">Experience</span>\n<ul>\n<li>Practical experience in kitchen operations within restaurants, hotels, or resort environments<br></li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Education and Qualification</span>\n<ul>\n<li>Valid working visa in Japan<br></li>\n<li>Possess adequate knowledge and experience to perform professional cooking duties<br></li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Skills</span>\n<ul>\n<li>Fundamental cooking techniques and ingredient management skills</li>\n<li>Solid understanding of general kitchen duties such as preparation, cooking, cleaning, and hygiene control</li>\n<li>Ability to work effectively as part of a team</li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Language Skills</span>\n<ul>\n<li>Business level or above in English</li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Competencies</span>\n<ul>\n<li>Strong sense of responsibility and professionalism</li>\n<li>Ability to cooperate with others to maintain a positive work environment</li>\n<li>Flexible and adaptable to changing situations</li>\n<li>Friendly, polite, and professional attitude toward guests and colleagues</li>\n</ul>\n</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-weight: bold\">【Preferred】</span><br></p>\n<ul>\n<li><span style=\"font-weight: bold\">Experience</span>\n<ul>\n<li>Experience working as a Sous Chef or in a supervisory kitchen role</li>\n<li>Experience working in a fast-paced or multicultural team environment</li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Education and Qualification</span><br>\n<ul>\n<li>Culinary license or relevant professional certification</li>\n<li>Formal education or training at a culinary school or similar institution</li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Skills</span>\n<ul>\n<li>Experience with inventory control and ordering</li>\n<li>Interest or experience in menu development and operational improvement</li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Language Skills</span>\n<ul>\n<li>Conversational level or above in Japanese</li>\n</ul>\n</li>\n<li><span style=\"font-weight: bold\">Competencies</span>\n<ul>\n<li>Willingness to support and develop junior staff</li>\n<li>Motivation to grow into a leadership role in the future</li>\n</ul>\n</li>\n</ul>\n<p><br></p>\n<p><span style=\"color: rgb(230, 126, 35); font-weight: bold\">Employment Terms and Condition</span></p>\n<p><span style=\"font-weight: bold\">Contract Period &amp; Renewal</span></p>\n<ul>\n<li>Contract Period: 11/16/2026 - 3/31/2027</li>\n<li>Contract renewal: Applicable</li>\n<li>Reason of Renewal: \n<ul>\n<li>Employee’s work performance and attitude.</li>\n<li>Company’s business demands.</li>\n</ul>\n</li>\n</ul>\n<p><span style=\"font-size: 12pt\"><span style=\"font-weight: bold\">Duty, Work Location &amp; Scope of Changes</span></span></p>\n<ul>\n<li>Duty: may be changed as determined by the company</li>\n<li>Initial Work Location: one of the company’s properties in Niseko Area, Hokkaido</li>\n<li>Scope of changes: company properties in Niseko Area, Rusutsu or Furano.\n<ul>\n<li>Training may be conducted at other location.</li>\n<li>Employees may be required to work at different properties based on operational needs.<br></li>\n<li>The initial assignment will be determined by the company.</li>\n</ul>\n</li>\n</ul>\n<p><span style=\"font-weight: bold\">Commuting &amp; Workplace policy</span></p>\n<ul>\n<li>Private Vehicle Commuting: Not permitted</li>\n<li>Measures to prevent passive smoking: indoor smoking prohibited</li>\n</ul>\n<p><span style=\"font-weight: bold\">Working hours, Days off &amp; Overtime</span></p>\n<ul>\n<li>Working hours / Shift schedule: Up to 8 hours between 05:30 to 22:00</li>\n<li>Days off: two days off per week (based on shift schedule)</li>\n<li>Overtime: Yes</li>\n<li>Monthly Average Overtime Hours: 10 hours per month</li>\n<li>36-Article Agreement (overtime): Applicable (Due to seasonal factors and a high concentration of orders from general customers, periods of increased workload are expected)</li>\n</ul>\n<p><br></p>\n<p><span style=\"color: rgb(230, 126, 35); font-weight: bold\">Salary Package / Benefit</span></p>\n<ul>\n<li><span style=\"color: rgb(0, 0, 0)\">Salary: 1,900 yen / per hour ~</span></li>\n<li>Subsidized Ski Pass on your location or Recreational Allowance<br></li>\n<li>Social Insurance Available (Health insurance, Employee pension, Employment Insurance, Workers’ accident compensation insurance), if eligible.</li>\n<li>Staff Accommodation Available</li>\n<li>Company Events</li>\n</ul>",
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