The Role
As Head Chef, you're the culinary backbone of the chalet. You design and execute three-course dinners nightly, manage kitchen operations, mentor your sous chef, and maintain high standards of food quality and presentation. Your kitchen is your domain, and your leadership defines the team's success.
This is a demanding position that requires precision, creativity, and the ability to lead with clarity and respect. But if you thrive under pressure, it's one of the most rewarding seasons you'll experience.
Your Responsibilities
Menu Planning & Execution
Design seasonal, balanced menus that rotate throughout the week. Execute three-course dinners nightly with precision and flair. Adapt menus based on ingredient availability, dietary requirements, and guest preferences.
Team Leadership
Manage and mentor your sous chef and kitchen staff. Set kitchen standards, maintain food safety protocols, and ensure a positive, professional work environment. Delegate tasks effectively and provide constructive feedback.
Quality & Standards
Maintain impeccable presentation, plating, and food safety standards. Conduct inventory checks, manage mise en place, and ensure the kitchen remains organized and efficient. Consistently deliver restaurant-quality meals in a chalet environment.
Budget Management
Work within a defined food budget. Plan menus strategically to maximize quality while controlling costs. Liaise with suppliers and management on purchasing decisions.
Special Events & Occasions
Prepare special menus for birthdays, celebrations, and themed events. Collaborate with management to create memorable dining moments for guests and team celebrations.
A Day in the Life
Morning (8:00 AM - 12:00 PM)
Check inventory, review the evening's menu with your sous chef, order any missing items, and begin prep work. Plan the day's cooking strategy and delegate tasks to your team. Quality check any deliveries.
Afternoon (12:00 PM - 5:00 PM)
Continue mise en place and primary prep work. Oversee your sous chef's progress. Take a break to rest or enjoy some time on the slopes if the day allows. Discuss any special requests from management or guests.
Evening (5:00 PM - 10:00 PM)
Final prep and setup as dinner service approaches. Cook the first course, manage timing with your sous chef, plate and present each course with precision. Respond to guest feedback and any special requests. Clean and reset the kitchen after service.
What We're Looking For
Essential Experience
- • 3+ years professional kitchen experience, ideally in fine dining or high-end chalet environments
- • Proven ability to execute multi-course meals consistently and professionally
- • Experience leading small kitchen teams or mentoring junior staff
- • Strong understanding of food safety, nutrition, and dietary requirements
Key Skills
- • Creative menu development and strong technical cooking skills
- • Exceptional time management and ability to work under pressure
- • Clear communication and natural leadership abilities
- • Attention to detail and commitment to quality
- • Flexibility and problem-solving mindset
Personal Qualities
- • Passion for cooking and hospitality
- • Team player with a collaborative spirit
- • Adaptability and comfort with mountain living
- • Enthusiasm for skiing and alpine culture
What You Get
Full Board Accommodation
Private or shared staff quarters with comfortable amenities.
All Meals Included
Enjoy staff meals and access to the chalet's culinary resources.
Skiing & Free Time
Regular days off to ski Évasion Mont-Blanc and explore the mountains.
Professional Growth
Develop leadership skills and expand your culinary repertoire.
Team Community
Be part of a close-knit international team that becomes a second family.
Alpine Adventure
Experience the magic of a ski season in one of Europe's most iconic valleys.
Ready to Lead Our Kitchen?
If this role speaks to you, we want to hear from you. Share your experience, your passion, and why you're the perfect fit for our team. Apply now or get in touch with any questions.