Chefs- All levels (Head chef/sous/chef de partie)

Situated in the heart of the village just 100m from the foot of the Lapin Piste and the Golf Chairlift, the La Terrasse Du Village is renowned for offering a warm and welcoming atmosphere, friendly staff, beautiful views and one of the most exciting places to work in all of Meribel.

Our head chef Tom and his team are passionate not only about creating food that tastes delicious but also about producing it in the most sustainable and ethical way to protect the mountains we love so much. From using locally sourced ingredients to offering more vegetarian and vegan options, from eliminating single use plastic to boxing up any leftovers, we are passionate about the environment in which we live all year round.

The job description

a typical day in resort

Restaurant opening hours in the winter are 08.30am to 11.00pm 7 days a week.

Lunch service is from 12.00pm to 3.00pm

Dinner Service is from 18.30pm to 9.00pm

We offer a variety of full-day and split shifts.

A typical working day consists of:

0830h Restaurant staff open up.

0900h Kitchen staff arrive and put away any deliveries and start morning prep.

1200h Lunch service commences

1500h Lunch service finishes the kitchen will start to clean down and if you are on a split shift you will finish after clean down and can get some time on the hill.

1800h Evening shift & prep commences for staff working that shift.

1830h Dinner service commences

2100h Dinner service finishes, kitchen clean down and prep for the following day.

2300h Restaurant Closes

Who are we looking for?

what makes you the ideal candidate

All applicants:

·Must have an EU passport or a valid carte de séjour or a working holiday visa from a country with a bilateral agreement

·A minimum of 2 years Full-Time experience as a Head Chef or Sous Chef in a restaurant brigade.

·Experience of cooking an à la carte menu with a passion for good food

·Experience in cooking French and International cuisine with prior experience and/or knowledge of local Savoyard specialities.

·A strong command of English.

·A basic understanding of the French language is desirable but not essential as you will be given on the job assistance.

·Health & safety and hygiene certifications

For Senior/Head Chefs and Sous Chefs, the following is also required:

·PC literate for Excel and Word

·An understanding of kitchen finances, costings and budgeting

What can we offer you?

why choose us for your ski season

– A Competitive Salary (based on experience & role).
– A great team that’s here all year round
– The only restaurant-bar open 365 days a year
– Just 50m from the lifts, right at the bottom of the piste
– A fun, lively atmosphere with daily live music, DJ sets, and regular events throughout the winter
– Accommodation available for the right candidates