With the launch of our exciting project ‘Black Diamond’ in Tignes-les-Brevieres, we are looking for an experienced chef to help deliver our signature menus which are inspired by venues like The Ivy and Soho House. Black Diamond is a fusion of chalet, hotel and members club made up of a collection of 6 unique residences with access to facilities and services that would leave many five star hotels envious.
Working from a central professional kitchen you will work under a Senior Chef and alongside Assistant Chefs to deliver our unique ‘rolling’ catering package. Over the course of the season there is the potential to be influential in the evolution and delivery of our product, and to work alongside the management team to create and support additional pop up events, as well as supporting the wider Chalet Cheffing team.
The role is hard work but highly rewarding. Whilst we have extremely high expectations of our team, we also strive to create a positive environment for our staff. We structure our roles into realistic shifts so you can be sure you will enjoy a positive work-life balance with plenty of time to explore everything the resort has to offer. This position offers exciting development opportunities beyond the winter season.
Assisting the Senior Chef and Operations Manager in leading the Black Diamond kitchen team to deliver our exciting signature menus for breakfast and dinner services 5 days a week
Assisting with the organisation and delivery of a daily snack menu.
Leading the kitchen team in the absence of the Senior Chef
Assisting with the ordering and receiving of all produce
Working within the allocated budget to maximize efficient ordering and stock rotation with effective planning and financial reporting.
Helping to manage and mentor a trainee cheffing team.
Supporting the wider team when required, at times filling in for Chalet Chefs to deliver fine dining experiences.
Maintaining high levels of food hygiene during all preparation and service tasks, completing HACCP records as required.
Skills & Experience
Minimum 3 years professional cheffing experience, ideally at chef de partie level, with a strong understanding of fine dining
Prior experience of kitchen management and ordering
A real passion for modern dining experiences and the luxury ski industry
Flexibility – able to cope well with varied and changing tasks and environments
Excellent verbal communication - proficient in English
Organised and well-presented with an excellent eye for detail
EU Passport and/or the right to live and work in France
Ideal candidates would also have relevant experience in a seasonal environment
Experience of working in private homes, villas or yachts is advantageous but not essential
We offer a highly competitive salary and our flexible benefits scheme is market leading giving you the chance to define your own package to suit your needs - our packages include:
Highly competitive salary & performance-linked bonus scheme
Excellent pre-arranged seasonal accommodation (private room)
Lift pass (local or full area)
Ski/board and boot hire
Meals whilst on duty
Comprehensive training programme and ongoing professional development opportunities