The job description
a typical day in resort
You'll work in a private, closed kitchen within a luxury chalet, supported by a second chef, KP, and chalet hosts. This is a highly team-oriented role, where communication and collaboration are essential to delivering an exceptional guest experience.
Breakfast service runs 5 days a week, offering hot and continental options, prepped with your second chef and served by the front-of-house team.
Afternoon tea is self-service and prepared daily.
Evening service includes a refined five-course menu: canapés, starter, main, dessert, and cheese, served 5 nights per week.
Menus are designed pre-season with the Operations Manager and are expected to adapt throughout the season to reflect seasonality, feedback, and creativity - all within a defined budget.
As head of the kitchen, you'll be responsible for:
Menu planning, ordering, budgeting, and stock management
Maintaining the highest standards of hygiene, presentation, and food safety
Upskilling and guiding your KP to work efficiently and become a valuable kitchen asset
Leading your team to consistently deliver a high-end product, in line with the chalet's reputation and expectations of a loyal, often returning, guest base
This is a unique opportunity to work in a supportive, professional environment while taking pride in consistently excellent delivery.
Who are we looking for?
what makes you the ideal candidate
To be successful in this role, candidates must meet the following criteria:
Professional Experience
Minimum 2 years' experience at AA Rosette level or equivalent
Proven ability to create and deliver high-quality, well-presented dishes in a fine dining or luxury setting
Experience managing kitchen budgets, orders, and stock control
Skills & Attributes
Strong team leadership skills, including the ability to mentor and upskill your KP, and work collaboratively with hosts and second chefs
Excellent time management and organisation, capable of managing breakfast, afternoon tea, and a five-course evening service
Creative and adaptable, able to evolve menus throughout the season based on guest feedback and seasonality
High standards of kitchen hygiene, cleanliness, and food safety
Professional, guest-focused attitude with keen attention to detail
Additional Requirements
Comfortable working in a private, closed kitchen in a chalet environment
Able to thrive in a high-pressure, fast-paced setting while maintaining consistency and quality
Must be eligible to work in France (EU passport or valid French work permit)
Full driving licence preferable (for resort mobility and occasional errands)
What can we offer you?
why choose us for your ski season
Professional Growth
Take full ownership of your own kitchen, menu, and team. A rare opportunity to lead in a private, high-end setting while developing leadership, budgeting, and operational skills.
Creative Control
Work in consultation with the Operations Manager to design a seasonal, evolving menu that reflects your style and showcases your culinary strengths - within a professional, guest-focused structure.
Collaborative Environment
Enjoy working in a well-supported team alongside a second chef, KP, and chalet hosts, with a strong emphasis on collaboration and mutual respect.
Established Chalet with Loyal Guests
Deliver to a high standard in a property known for excellence, with many returning guests who value the quality of food and service.
Time to Ski & Explore
Split shifts and scheduled days off ensure plenty of time on the mountain to ski or snowboard - a key benefit of the chalet lifestyle.
All-Inclusive Package
Shared discounted accommodation in resort
Ski or snowboard hire included for the season
Breakfast and dinner provided on working days
Travel allowance from a designated UK or Irish airport
Competitive salary under the French system (CDD)
Discount for friends & family in low season
Supportive Management
Benefit from hands-on support and guidance from an experienced in-resort management team throughout the season.
Details & Apply..
