Ski Season Chef Jobs

We are looking for a variety of experienced chefs to join our teams in our hotel and CLUB chalets. Our senior chefs need to have experience in menu design and are required to lead a brigade of chefs in our hotel kitchens. We are looking for chefs with previous experience, cooking in high quality establishments who are looking for a new challenge in the Alps. We are also looking for Kitchen Porters to join our kitchen teams who will be looking to gain more experience in a professional catering environment whilst also being able to enjoy a season skiing.

CLUB Chef & CLUB Sous Chef
Head Chef
Chef de Partie / Commis Chef
Sous Chef
Kitchen Porter

We're still recruiting chefs

Ready to cook up something extraordinary this winter? We’re still seeking talented, passionate chefs to join our Alpine kitchen teams for a season like no other. If you’re eager for a fresh challenge in the mountains and love sharing incredible food experiences, we want to hear from you.

Looking ahead? Our recruitment for the 2025/26 ski season begins in June 2025 - save the date and get ready to apply.

CLUB Chef & CLUB Sous Chef

Resorts Role Available: Les Gets, Les Arcs & Val d’Isère

Our CLUB Chefs are required to produce a set 4 course menu for 6 nights a week as well as breakfast (with hot and cold options) and afternoon tea. Working alongside a small hosting team, the successful candidates will be committed to providing the top-level customer service that VIP SKI is known for. We cannot overstate the impact our CLUB Chefs and Hosts have to the success of our business and more importantly, the enjoyment of our guests' holiday. The CLUB Chef is often working in an open kitchen so the successful candidate must be smartly presented, confident and have excellent customer service skills, as guest interaction forms part of the job. Previous chalet or kitchen experience is necessary and ideally, we look for someone with previous seasonal experience. VIP SKI CLUB Chalet properties accommodate between 15 -30 guests each, and do not have industrial kitchens (Val d’Isere).

ARE YOU….?

An experienced Chef
A superb team player
A natural front of house person – possessing excellent people skills
Able to cater for differing dietary requirements
Capable of enforcing our 5* cleaning, health and hygiene standards
An experienced winter season worker (desirable but not essential)
Professional, reliable and hardworking
Organised, with an eye for detail
Flexible
Self-motivated
In possession of a full clean driving licence for at least 2 years (desirable not essential)
A French speaker (desirable not essential)

If you tick the boxes above, we would love to hear from you.

CLUB Chef Job description

- Full responsibility for the catering service in the CLUB Chalet (for 15-30 guests).
- Preparation and service of breakfast, afternoon tea, canapés and four course evening meal with 2 options for each course.
- Menu design and planning within a given budget.
- Placing of food orders and/or shopping – this could include liaising with local suppliers.
- Efficient stock control and rotation.
- Provision of children’s meals.
- Ensuring all food prep and kitchen cleaning duties are fully completed daily.
- Catering for all guests’ dietary requirements – redesigning menus if required.
- Catering for all requests for special occasions.
- To ensure that the chalet kitchen, equipment and storage areas are maintained in a safe and hygienic condition at all times, to fully comply with all health and hygiene regulations - and that our exceptional standards of health and hygiene are being met by all staff.
- Training new colleagues (and re-training existing ones if necessary!) throughout the season.
- Monitoring and acting on any guest feedback as necessary.
- To complete Company paperwork as required.
- Ensuring that all shifts are covered adequately and that all kitchen tasks are completed at all times – being prepared to step in and cover other kitchen roles and duties, due to staff absence/illness.
- To carry out other duties as requested by the Resort Manager (these might include assisting other Chalet Hosts and working in other chalets).

Head Chef

Resorts Role Available: Les Arcs

Working alongside our Executive Chef and Catering Manager, this is a highly demanding and varied role, requiring previous Head Chef and man management experience, along with complete flexibility. Previous seasonal experience would be ideal but isn’t a pre-requisite. You will be responsible for the smooth running of our industrial kitchen within the Bear Lodge Hotel in Les Arcs, in line with all health safety and hygiene regulations - and for delivering an outstanding culinary product in line with the Company website and guest expectations. As you’ll be dealing with local suppliers, a good understanding of French is advantageous, as is a full clean driving license held for at least 2 years.

ARE YOU….?

An experienced Chef
A superb team player
An experienced manager – possessing excellent people skills
Able to cater for differing dietary requirements
Passionate about creating menus and excited to collaborate with other foodies
Capable of enforcing our 5* cleaning, health and hygiene standards
An experienced winter season worker (desirable but not essential)
Professional, reliable and hardworking
Organised, with an eye for detail
Flexible
Self-motivated
In possession of a full clean driving licence for at least 2 years (desirable not essential)
A French speaker (desirable not essential)

If you tick the boxes above, we would love to hear from you.

Head Chef Job description

Liaising with the Resort Manager, Catering Manager and the Executive Chef, the Head Chef will carry out the following duties:

- Full responsibility for the catering product and service in the hotel.
- Preparation and service of breakfast (hot and cold items), afternoon tea, canapés, childrens’ meals and evening meal (2 choices per course).
- Overseeing the smooth running of the kitchen.
- Designing and executing a menu - in conjunction with our Exec Chef and Catering Manager
- Redesigning menus if required – this can include making suitable alterations for any / all dietary requirements.
- Liaising directly with guests in advance of their bookings and catering for any special requirements.
- Ordering food for the Hotel - within given budget constraints.
- Receiving and acting on information regarding hotel budgets – ensuring these are adhered to.
- Efficient stock control and rotation– including advising on stock levels where necessary.
- Liaising with local suppliers.
- Training new colleagues (and re-training existing ones if necessary!) throughout the season.
- Offering guidance, advice, motivation and support to all kitchen team members.
- Designing and managing staff rotas for the kitchen.
- Ensuring our exceptional standards of customer service are being met by all staff.
- Ensuring the kitchen, equipment and storage areas are maintained in a safe condition, and are fully compliant with all health and hygiene regulations, at all times.
- Ensuring all food prep and cleaning duties are fully completed daily.
- Completing a kitchen deep clean at the start, middle and end of the season.
- Liaising with Resort Managers to identify and deal with any problems arising from the above standards not being met.
- Monitoring guest feedback with regards to any aspect of the catering product / service - and taking any remedial action required.
- Completing basic admin and weekly reports including stock taking, temperature logs etc.
- Ensuring that all shifts are covered adequately and that all kitchen tasks are always completed – being prepared to step in and cover other kitchen roles and duties, due to staff absence/illness.
- Working some split shifts and some daytime shifts, as dictated by the rota (duties are shared across the kitchen team).
- Carrying out other duties as requested by the Resort Manager (these might include assisting other departments within the Hotel team).

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Chef De Partie / Commis Chef

Resorts Role Available: Les Arcs

Reporting to the Head Chef and Sous Chef – our CDPs and Commis Chefs are responsible for delivering the catering product within our hotels. The successful candidate will play a vital role in achieving maintaining and exceeding the exceptional food standards required in our hotel properties. This will involve direct management of the food prep, cooking and presentation process, plus all kitchen health safety and hygiene procedures – and of course the kitchen team. Our CDPs are expected to take responsibility for the Commis Chefs and Kitchen Porters within the kitchen team, when the Head Chef / Sous Chef are not present. Our Commis Chefs are expected to always supervise the Kitchen Porter team, but particularly when other members of the kitchen management team are absent.

ARE YOU….?

Used to cheffing in a professional kitchen
A superb team player
An experienced manager – or do you have good people skills
Able to cater for differing dietary requirements
Capable of enforcing our 5* cleaning, health and hygiene standards
Professional, reliable and hardworking
Organised, with an eye for detail
Flexible
Self-motivated

If you tick the boxes above, we would love to hear from you.

Chef de partie / commis chef Job description

- Assisting with and facilitating the smooth running of the kitchen.
- Daily food preparation and production, as directed by the Head Chef / Sous Chef.
- Playing a part in the provision of alternative dishes to cater for any / all dietary requirements
- Daily cleaning duties as directed by Head Chef / Sous Chef.
- Assuming managerial responsibility for the Commis Chefs and Kitchen Porters within the kitchen team, when the Head Chef / Sous Chef are not present.
- Training new colleagues (and re-training existing ones if necessary!) throughout the season, and offering guidance, advice and support to all kitchen team members on an ongoing basis.
- Ensuring the kitchen is maintained in a safe condition, and is fully compliant with all health and hygiene regulations, always – includes ensuring all kitchen equipment is safe to use; and ensuring all staff are upholding the standards required.
- Liaising with Managers to identify and deal with any problems arising from the above standards not being met - acting on any guest feedback with regards to catering, received during the season.
- Ensuring that all shifts are covered adequately and that all kitchen tasks are always completed – this includes being prepared to step in and cover other kitchen roles and duties as required, within all sections of the kitchen, due to staff absence/illness.
- Working some split shifts and some daytime shifts, as dictated by the rota (these duties are shared across the kitchen team).
- Carrying out other duties as requested by the Resort Manager (these might include assisting other departments within the hotel team) to provide a seamless service to our guests.

Sous Chef

Resorts Role Available: Les Arcs

Working alongside the Executive Chef, Catering Manager, and Head Chef – our Sous Chefs are responsible for delivering the catering product within our hotel properties. The successful candidate will play a vital role in achieving the smooth running of the industrial kitchen, and the delivery of an outstanding culinary product and service. With the support of our Exec Chef and Catering Manager, our Sous Chefs are expected to take overall responsibility for the kitchen when the Head Chef is not present. Previous seasonal experience is ideal, but previous cheffing experience and man-management is essential.

ARE YOU….?

An experienced Chef
A superb team player
An experienced manager – possessing excellent people skills
Able to cater for differing dietary requirements
Capable of enforcing our 5* cleaning, health and hygiene standards
An experienced winter season worker (desirable but not essential)
Professional, reliable and hardworking
Organised, with an eye for detail
Flexible
Self-motivated

If you tick the boxes above, we would love to hear from you.

Sous Chef Job description

- Overseeing the smooth running of the kitchen and the delivery of an outstanding culinary product and service (breakfast, afternoon tea, canapes, childrens’ meals and evening meal) at all times.
- Training new colleagues (and re-training existing ones if necessary!) throughout the season.
- Offering guidance, advice, motivation and support to all kitchen team members – assuming Line Manager responsibilities.
- Ensuring our exceptional standards of customer service, health and hygiene are being met by all staff.
- Liaising with Managers to identify and deal with any problems arising from the above standards not being met.
- Monitoring guest feedback with regards to catering and taking any remedial action required.
- Assisting the Head Chef in the design of the menus, and in implementing any changes if required during the season – this can include making suitable alterations for any / all dietary requirements.
- Stock control and rotation.
- Covering the role of Head Chef when this person is absent for any reason – this might include (but is not limited to) getting involved with food ordering, liaising with local suppliers, adhering to hotel budgets, completing kitchen admin tasks, managing kitchen staff.
- Ensuring all kitchen equipment is safe to use.
- Ensuring the kitchen is maintained in a safe condition, and is fully compliant with all health and hygiene regulations, at all times.
- Ensuring that all shifts are covered adequately and that all kitchen tasks are completed at all times – being prepared to step in and cover other kitchen roles and duties, due to staff absence/illness.
- Working some split shifts and some daytime shifts, as dictated by the rota (these duties are shared across the kitchen team).
- Ensuring all food prep and cleaning duties are fully completed on a daily basis.
- Completing a kitchen deep clean at the start, middle and end of the season.
- Carrying out other duties as requested by the Resort Manager (these might include assisting other departments within the hotel team).

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Kitchen Porter

Resorts Role Available: Les Arcs

Ultimately reporting to the Head Chef and Sous Chef, but more directly to the Commis Chef team – our Kitchen Porters are responsible for delivering the catering product and keeping our industrial hotel kitchens clean. The successful candidate will play a vital role in achieving maintaining and exceeding the exceptional food, health and hygiene standards required in our hotel properties. This will involve undertaking elements of the food prep, cooking and presentation process, plus upholding all kitchen health safety and hygiene procedures at all times. The successful candidate must be flexible to help in other parts of the kitchen if required. Previous kitchen experience would be ideal - and only organised, self-motivated individuals need apply.

ARE YOU….?

Experienced in the field of kitchen work
A superb team player
Capable of enforcing our 5* cleaning, health and hygiene standards
Professional, reliable and hardworking
Organised
Flexible
Self-motivated

If you tick the boxes above, we would love to hear from you.

Kitchen Porter Job description

- Assisting with and facilitating the smooth running of the kitchen.
- Cleaning and storage of all the dirty crockery, cutlery and kitchen equipment.
- Operating and maintaining all cleaning equipment and tools eg: dish washing machine, hand wash and pot scrubbing stations.
- Daily food preparation as directed by the Head Chef / Sous Chef.
- Assisting in the presentation of some dishes – as directed by the Head Chef / Sous Chef
- Daily cleaning duties as directed by Head Chef / Sous Chef.
- Helping unload food deliveries.
- Waste management duties – and ensuring that waste storage and disposal areas are properly maintained, and that recycling is carried out effectively and as per local stipulations
- Keeping storerooms clean and organised – involves ensuring that stock is efficiently and correctly stored and rotated.
- Ensuring the kitchen is maintained in a safe condition (including ensuring that all kitchen equipment is safe to use) and is fully compliant with all health and hygiene regulations, at all times.
- Completing any Company paperwork as required (such as recording food storage temperatures, completing cleaning schedules and stock-taking records, etc).
- Ensuring that all shifts are covered adequately and that all kitchen tasks are completed at all times – this involves being prepared to step in and cover other kitchen roles and duties as required, due to staff absence/illness.
- Working some split shifts and some daytime shifts, as dictated by the rota (these duties are shared across the kitchen team).
- Carrying out other duties as requested by the Head Chef and Resort Manager (these might include assisting other departments within the hotel team) to ensure that a truly seamless service is provided to our guests.

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Join our Catering Team

Think you’re a great match for one of our chef positions? Submit your CV and cover letter to recruit@vip-chalets.com, including the position you're applying for and what makes you the right candidate. For questions, you’re welcome to call us at 0203 892 4061 or email us anytime.