Winter 24/25 Head Chef

As head chef you will oversee every aspect of the hotel kitchen. Managing a CDP chef and 2 kitchen/ night porters, you will take responsibility for ensuring the preparation, delivery and service of food is completed to the highest standard. It’s important the kitchen environment is kept clean, tidy, efficient, and safe for all, ensuring it meets our high company standards and is compliant with EU law. You will train, monitor, and ensure all staff adhere to HACCP best practice to ensure food and hygiene standards are exceptional.

You will also liaise with the catering manager and hotel manager to ensure you are staying within both time and monetary budgets. As a head chef you will inspire your team to achieve and exceed our customer expectations throughout the season. At Alpine Elements we look for head chefs who are talented, friendly, and passionate about their role, whilst developing the skill of others.

Requirements

Customer Focus

• Ensure that all guests have a brilliant holiday experience from start to end.
• Ensure that all guests’ dietary requirements are considered and met.
• Respond to any complaints in a timely and efficient manner.
• Oversee all food presented to the guests is of the highest standard and served in a timely manner.

Operational

• Efficient weekly ordering and menu planning, in accordance with the suggested menu and within the budget.
• Taking a proactive approach to stock control and ordering, ensuring that expenditure remains within set budgets.
• With the hotel manager, complete and monitor staff rotas whilst keeping an overview that your team are working within their allocated hours.
• Set objectives, train, coach, develop and performance manage the kitchen team.
• Catering for between 40 to 70 covers (Hotel dependent)
• Catering to a 4* standard, 3 course set menu.

What we are looking for

• Outgoing and enthusiastic.
• Calm under pressure.
• Motivated to provide excellent customer service.
• Adaptable people that have a flexible attitude towards work.
• Clear communication skills.
• Ability to work alone, lead a team and be a part of a team.
• Honest and trustworthy.
• Leadership skills

Minimum requirements for the role

• Experience as a head chef and/or leading a small/medium sized kitchen team.
• Food Hygiene Level 2 Certification
• HACCP Level 2 Certification or equivalent/ higher

Other information

• 35 hours a week working hours which include split shifts with great work life balance.
• Salary is competitive, uniform is provided, and staff meals are included within the working shifts. 
• Accommodation provided with the contract or negotiable salary if not required. Assistance to obtain a visa (UK only) can be provided as an optional deduction. Great discounts on ski / snowboard rentals.