Job Details

Job Requirements

We require our Chefs to have had previous professional chef experience, within a brigade kitchen environment. Previous ski-season experience is preferable but not essential. Flexibility and an excellent can-do attitude is of the utmost importance in this role. Our Head / Sous / CLUB Chalet Chefs should also have had previous staff management experience.
Working in a kitchen in a ski resort property, is not your average cheffing role! Each and every member of staff is expected to step outside of their role at times, when required, so that a truly seamless service is provided to our guests.
The successful candidate will need to possess the following attributes:
• Positive, approachable, personable and with a flexible attitude - this is particularly vital for our CLUB Chalet Chefs, who spend a LOT of time front-of-house
• Previous cheffing experience (within a brigade kitchen environment)
• Previous staff management experience (Head / Sous / CLUB Chalet Chefs)
• Proven ability to design and execute a menu
• Proven ability to cater for multiple dietary requirements
• A good communicator – ensuring an excellent relationship between kitchen and front of house staff
• A team player
• Exceptional eye for detail
• Great organisation - with the ability to delegate tasks
• A self-starter
• Certification of food hygiene qualifications
• Ability to speak / understand French would be useful
• A full clean driving licence held for at least 2 years would also be useful

Roles & Responsibilities

Our Chefs are responsible for delivering the catering product within our hotel or larger CLUB chalet properties. The job involves heading up / overseeing the smooth running of our kitchens; managing and motivating kitchen / hosting teams; and producing exceptional food for our discerning guests.

Be ready to take your cheffing skills and experience and use them in a totally unique environment! We need you to bring your A-game and ensure that your fabulous food matches our fabulous properties.

With the help of our Executive Chef and Catering Manager, our Head / Sous / CLUB Chalet Chefs will be responsible for heading up our kitchen teams, and in designing and executing suitable menus for their properties.

We pride ourselves on delivering delicious food to the appetite of a hungry skier, whilst considering a balanced diet. VIP SKI provide a full cooked breakfast, an afternoon tea selection and a four course meal (with two choices per course) and canapes, each evening for our guests.

The main duties involved are:

- Creating and producing delicious, varied and balanced menus for breakfast, afternoon tea and dinner for our guests, as well as providing food for our staff
- Tailoring menus to guest needs, allergies, dietary requirements and special occasions
- Overseeing the smooth running of the kitchen - this involves effective staff management, motivation and organisation including leading from the front, and designing and implementing staff rotas
- Ensuring our exceptional cleanliness, health, hygiene and safety standards are being stringently adhered to across the board
- Monitoring guest feedback with regards to all aspects of our food product - and taking any action required in a timely and proactive manner
- Stock / food ordering, organising and receiving deliveries, and stock rotation
- Working within an allocated budget
- Liaising with local suppliers (good working knowledge of French would be advantageous but isn't essential)
- Completing basic admin and weekly reports
Most days you'll be working on a split shift basis - with plenty of time off during the day to get up the mountain!

Benefits