Sous Chef – Hotel Portetta Courchevel 1650
We are now recruiting for our Sous Chef to help lead our kitchen team for the winter season 2021/22 and beyond.
A Ski Season with a difference – Start your career with a multi award winning group in the stunning mountains of Courchevel.
Applicants must have the right to work in France. French language skills are not essential but a basic understanding is desirable.
This is a challenging role balancing the demands of our popular and very busy ski terrace with our refined dining experience within the hotel’s restaurant. Working with and learning from Angela Hartnett this is an opportunity like no other. This role will allow you to demonstrate a passion for excellent food whilst leading and motivating a team to meet the challenges of both a high volume and a fine dining offering.
Angela Hartnett has taken to the slopes of Courchevel with the Cucina Angelina, our restaurant within Hotel Portetta. The hotel is part of the award-winning Lime Wood and The Pig Hotel Group.
The restaurant is a unique offering in Courchevel Moriond. Cucina Angelina serves Italian influenced mountain food – the best Italian kitchen specialties with a nod to the local Savoyard cuisine. Plenty of locally sourced produce and a terrific range of meats and cuts that will be grilled on an open range within the restaurant.
Whilst the restaurant builds on the relaxed, casual style within the hotel Portetta – Our outdoor terrace bar is right at the bottom of the main piste, here we have a wood fired pizza oven, a popular and busy venue throughout the day.
About the role:
We’re looking for a passionate, experienced Sous Chef who understands the challenges of winter seasonal work and is ready to take the next step in their career.
You are there to assist the Head Chef in leading the kitchen team overseeing a hotel operation covering breakfast lunch and dinner, working alongside Executive Chef Angela Hartnett. You will be responsible for running the food operation maintaining dishes and recipes, whilst being able to react to all challenges plus maintain a coaching and mentoring atmosphere for all the brigade.
You will assist in training the team prior to and throughout the season, working closely with the Food and Beverage Manager and Hotel Manager to ensure full customer satisfaction.
Due to the nature of seasonal work it is essential you are able to promote and maintain a positive work environment, ensuring the kitchen department works collaboratively with all other departments.
What you’ll get:
Apart from the opportunity to work with Angela and her fantastic team you will receive:
· A highly competitive local rate salary
. Travel to France
. 2 days off per week, plus a full rota of shifts allowing for more mountain time
· Staff meals
· Full Training
· Holiday (to be taken at the end of the season)
· Seasonaire discounts on Ski Passes/kit for the winter season
Following on from a successful season many of our chefs will get the opportunity to join the group in one of our award-winning Hotels in the UK. This season could be the kick start to a fantastic career.
What to do now:
Apply to us using the link with a full CV and cover letter
Candidates must be able travel to France in mid-November, you must be available for the full winter season until early April.
You must have the full right to work in France/EU.
We look forward to hearing from you.