Summer 24 - Head Chef

We employ up to 80 staff each season which gives Alpine Elements a unique advantage in offering the chance to work summer or winter and, if visa restrictions allow, back-to-back seasonal opportunities. With a variety of positions available, we are the perfect company to choose whether you are looking for a career progression or a one-off seasonal experience.

We are an active company, and we whole heartedly encourage our staff to get involved in mountain activities. Regardless of whether you are new to a sport, or a seasoned pro, we are confident you will find a home in France. We offer an encouraging environment for all levels of experience in a company where we actively look to promote from within.

Our recruitment process is designed to see the person behind the CV. Our personal approach enables us to achieve your goal of working a season, and making the most of that season, whilst delivering excellent guest service. We are looking for passionate applicants who can balance a demanding position whilst maintaining a good work/life balance.

• Together we will ensure you will find & be in your element._

Position : As head chef you will oversee and run 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 liaise with the catering manager and/or 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 promptly.

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.
• Ensure compliance with hygiene and safety standards.
• With the hotel manager, complete and monitor staff rotas whilst keeping an overview that all 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 6 nights a week, 3 hot breakfasts a week.

What we are looking for

Outgoing and enthusiastic.

Calm under pressure.

Motivated to provide excellent customer service.

Adaptable people 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

Requirements for the role

Experience as 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. Visas for UK passport holders can be provided as an optional deduction.