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.
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