Winter Season - View Hotel Shimataya Chef

Chef duties are:

• Will be in charge of the breakfast buffet service
• Manage food orders, storage, prep, and cooking procedures
• Maintain kitchen hygiene and safety protocols
• Monitor your stock and order ingredients with our providers when needed,
• Create or contribute to daily specials and menu development
• Maintain a high standard of hygiene in the kitchen,
• Be on time for duty, wearing the correct clothes at all time,
• Train and oversee kitchen hands

Knowledge and Skills Requirements:

• Previous experience in commercial or hotel kitchens
• Knowledge of dietary requirements and food safety
• Ability to work under pressure,
• A punctual individual with a high standard of hygiene,
• Ability to work quickly, cleanly, and efficiently
• Team-oriented and flexible with shifts
• Fluent English or Native Japanese with basic in English

Working Hours & Time Off:

• 8 hours per day, 1-hour unpaid break
• 2 days off per week
• Salary & Payment: ¥1,350 per hour
• Paid monthly (calculated at end of month, paid on the 10th of next month)
• Winter season bonus: ¥4,000 per 7 full workdays (※minimum 77 days worked to qualify)

We provide to our staff:

• Accommodation provided (deposit: ¥10,000, refunded if room is clean and items returned)
• Staff meals (lunch & dinner) included from Dec–Mar (vegetarian option available)
• Winter lift passes available (shared pool or option to take a company loan to buy your own ※Ski pass loan requires credit card security and must be repaid in full if leaving early)
• Utilities: ¥5,000/month
• Optional parking: ¥20,000/month (limited availability)

Other Conditions:

• Chef role is required to start around Mid November to get familiar with the work environment and the local rules.

Candidates for all positions must possess a Japanese passport or valid work/working holiday visa at the time of the winter season.