We have an opportunity for an outstanding, creative and dedicated Head Chef to cater in the Auberge sur la Montagne, our flag ship chalet. They would also have the responsibility to supervise, train and support our team of 4-6 chalet chefs, who would be catering in some of our other chalets.
Our Head Chef will be working in a 4 work-station, 25 square metre kitchen and your regular task is to produce a 4 course dinner for 16 (yes just 16!) covers. There are bigger evenings when you’ll be doing up to 30 covers – but these are rare. You will have a KP reporting to you and in quieter times may have one of the chalet cooks as a sous chef.
You will be in charge of all aspects of food within our organisation: ordering, menu planning, chalet cook training and support, and staff meals. Previous people management experience would be an advantage in your application.
Our main chalet, Auberge sur la Montagne is situated just outside the resort of Ste Foy in the French Alps and is part of ALL AT SKI. ALL AT SKI manages a further 15 chalets and apartments in Ste Foy and Tignes. Our high level of repeat bookings is partly down to our exceptional levels of client service and food quality. Our new Chef for this winter season will be expected to continue, and add to this. Chefs here often work with us for several seasons including the summer season – an endorsement of how well we look after our key staff.
If you are a Chef looking to enhance your reputation, then this is the perfect opportunity.
Ideally you should have a love for the mountains and be a keen skier/boarder or motivated to learn the skills throughout the season. If you are a passionate skier or boarder who enjoys and wants to improve your off-piste and back county skiing, Ste Foy is the ideal resort, and this is beyond the ideal opportunity for you! Ste Foy is one of the top off piste ski area of the world. The off piste and ski mountaineering opportunities here are endless. Much of the season we are full with off piste ski courses.
Applicants should hold a recognised cooking qualification and must demonstrate experience in professional kitchens in restaurants and hotels, Most importantly you’ll be a dedicated professional and references to back this up must be provided. Your food quality and food presentation must be of the highest level and, again, food shots and references to support this must be provided.
You will ideally have a driver’s licence and be very physically fit. French language skills would help your application, but not essential.
You will be an ambassador for the company and dress and act accordingly at all times. You should take a pride in all of your work with both the quality of food and the presentation.
The job will start in mid to end November 2020 and run to the end of April or early May 2020. There is also a possibility to continue through the summer and into the following winter season and beyond. To apply, please send us your CV, photos and an e mail supporting your application to: