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about 1 month ago

Chalet Chef

We are recruiting for an owner-run luxury catered ski chalet offering five star accommodation, service, and cuisine. Based in the Grand Massif ski resort (France’s 4th largest) our guests have the chance to experience French culture and fabulous skiing as well as beautiful accommodation, professional and friendly service, and of course delicious and creative cuisine - that’s where you come in! Our chalet has the highest staff-to-guest ratio in the Grand Massif providing our guests with a truly personal and memorable holiday experience.

We offer an excellent package and in return expect a very high level of service and commitment from you. Working a ski season can be very demanding with long hours but the rewards can be like no other job - living and working in a ski resort you will make new lifelong friends and learn new skills as well as stretch the ones you already have. You will of course also be able to ski more than most people can do in a lifetime of holidays! A happy team is very important to us, and to our guests, and we will do our best to make sure you enjoy your work and your ski season.

Position overview

We’re looking for an experienced and creative chef who can easily deliver five-star-standard four course evening meals as well as beautifully presented (and deliciously tasty) canapés, breakfasts, and afternoon cakes on a daily basis for up to 14 guests. For weeks when there are children in the chalet you’ll also be cooking a tasty and appealing two course supper for them, served at 6pm before the adults’ meal at 7:30pm.

Our guest expectations are high - they are well travelled people used to dining in great restaurants around the world and you will need to use your expertise and creativity to create a menu that will delight them. Delicious food is an extremely important part of what we offer and we are looking for someone who is passionate about food, professionally trained and/or with AA rosette, Michelin or 5 star chalet restaurant experience, and has excellent food presentation.

You must also be good at budgeting, have high hygiene standards, be presentable, calm, good natured, work well in a small team, and be comfortable with regular guest contact. In addition to your professional experience it is vital to us that we have a chef who is even tempered and respects colleagues.

This is an exciting opportunity to create a fantastic menu and work in a large, well appointed kitchen and we are looking for an outstanding professional with a positive, flexible and can-do attitude to join our team of three chalet hosts and the owner. Please note that our location and our style of service are not suited for those looking for a party ski season and we are looking for a professional chef whose first commitment is to the job.

Responsibilities

  •   Menu planning, shopping, preparing and cooking for up to 14 guests including catering for children and any special dietary requirements or requests for special occasions. You are also responsible for making nutritious meals for the team and yourself

  •   Sole control of the efficient running of the kitchen including food shopping for the chalet which includes working within set budgets

  •   Being guest focused and flexible at all times this includes being flexible about guests delays or requests to change timings of meals. A ‘nothing is too much trouble attitude’ is required

  •   Keeping the kitchen spotlessly clean which includes ensuring fridge and freezer temperatures are maintained at correct levels. Washing up and food preparation are part of your role

  •   Working as a part of the team being even tempered, helpful, respectful of others

  •   Conducting a full, deep clean of the kitchen on changeover days including the ovens, fridges, freezer, appliances (e.g. deep fat fryer), dry store, cupboard interiors etc plus checking for out of date produce

  •   Being creative about food waste and resourceful in using up ingredients

  •   Happy to deliver other occasional extra duties

Essential requirements

Formally trained under an expert Head Chef you’ll preferably have AA rosette or Michelin restaurant experience

  •   Previous experience in a luxury ski chalet is an advantage

  •   Desirable to have a recognised catering qualification

  •   Resourceful and able to create an imaginative menu within a defined budget

  •   Enthusiastic and hardworking with a positive, can-do attitude, a happy demeanour, pro-active, and

    calm under pressure

  •   Good team working skills

  •   Excellent organisation & time management skills

  •   Must have good communication skills, be reliable, punctual and trustworthy

  •   Valid, clean driving licence you will be driving our 4x4 to the shops. At least four year’s of driving experience

  •   Spoken French would be an advantage

  •   You must be over 25 years of age and a non-smoker

  •   We can only employ EU passport holders who are resident in the UK (with a British postal address)

    and with a permanent UK national insurance number

    Hours

  •   The role is 6 days per week for 17 weeks, mid-December 2017 until mid April 2018 with Wednesdays as your day off

  •   Hours are flexible you will need to prepare breakfast and afternoon cakes before heading off to the slopes, returning late afternoon to prepare children’s and adults’ evening meals. The more organised you are the more time you will have off!

  •   Your day ends once guests have finished eating and the kitchen is cleaned and ready for the next day. The chalet hosts will clear the table, wash up, and assist with kitchen cleaning at the end of service.

  •   There may be periods of time where there are few or no guests in which case the business owner will define the work needed that week which is likely to be non-catering based

    Package

  •   Competitive monthly salary paid into UK bank account

  •   Off-site shared accommodation - it will either be two people in a 2 bedroom apartment or a four people in a 4 bedroom apartment in the centre of Samoëns. It’s a new building so is high quality and there is also use of a heated swimming pool within the complex

  •   Two meals a day whilst on duty

  •   Grand Massif ski season pass

  •   Ski/board and boot hire for the season

  •   Winter sports insurance

  •   End of season performance-related bonus

  •   Equal share of guest tips


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