Hotel Head Chef

HEAD CHEF

Snowcoach is an independent family run company established in 1978, operating a hotel in the French Alps offering friendly, good value skiing/snowboarding holidays. We have many returning clients, year on year, which we think says a lot about our holidays and, most importantly, our staff!

We are looking for an experienced chef who would relish a position in the mountains and spending time on the slopes, who is not afraid of hard work and has the commitment to exceed client expectations, as well as having a sense of fun!  Your team includes a second chef and two kitchen assistants.  This role is very important to us as, in our experience, the head chef can make or break a client’s holiday.

We serve our meals as a “dinner party” style of catering with variations/alternatives for vegetarians/pescatarians and vegans. We do not offer an a la carte menu.  Our tables seat 12 people.  Most courses are not plated but served at the table by a member of staff who sits and eats with the guests. The vegetables and potatoes/rice/pasta are dished up in serving dishes for the clients to help themselves. Some starters or deserts that lend themselves to being plated, are served as plated.  

Duties include:

• Take overall ownership of the kitchen, kitchen staff and the dining room.
• Review suggested menus bearing in mind dietary requirements and allergies (notification of these are given in advance) within the kitchen budget.
• Supervise and work with the team to prepare and deliver wholesome high-quality meals for all clients and staff (buffet-style breakfast, home-made afternoon cakes, 4-course evening meal with wine (starter, main, dessert and cheese board). Children's suppers provided as necessary during peak weeks.  Meals are served 7 days a week and are based on English menus.
• Manage the kitchen budget and minimise expenditure and wastage.
• Monitor stock levels and place all food and drink orders (French speaking receptionist to help if needed).
• Responsible for high levels of kitchen and food hygiene standards ensuring kitchen and storage areas are clean and safe and meet statutory health and safety requirements, training staff as necessary.
• Maintain and develop good working relationships with all suppliers.
• Client satisfaction is monitored through the weekly collation of client questionnaires which are evaluated and sent to resort.

Salary and Benefits

In addition to working for an independent, family run firm with over forty years’ experience where you are a valued member of the team and not just a number, the main benefits are:

• Competitive salary + bonus scheme
• Meals and accommodation
• Free or subsidised travel to and from resort
• Full ski lift pass - whole area
• Skis and boots from our in-house ski shop or servicing of your own equipment
• Medical insurance if applicable
• Uniform
• Hotel bar discount
• Generous family and friends holiday discount
• Going skiing/boarding!

What we are looking for:

• Possession of an EU or UK passport. (For UK nationals working in France we have to obtain a work permit on your behalf and a visa, unless you have a Carte de Sejour.  All staff will be on a French contract.)
• NVQ Level 2 or equivalent catering qualification.
• A current valid HACCP hygiene certificate is desirable.
• Previous experience in kitchen, hospitality and customer service industries.
• Excellent interpersonal, communication and time-management skills.
• Previous experience in mentoring/training teams is desirable.
• French language skill is advantageous
• Driving licence and experience of driving overseas/mountains is desirable.
• Confident in a pressurised kitchen environment.