Chalet Hotel Chef de Partie

Ski Famille Ltd; France; Sur place; EUR 24 000 - 32 000; Plein temps

Résumé du poste

Ski Famille Ltd in France is looking for a Chef de Partie to assist our senior chefs in delivering high-quality meals to hotel guests. The ideal candidate will have previous experience in hospitality, especially in a ski catering environment, with well-developed organizational and customer service skills.

This position involves cooking at the hotel at least 5 evenings a week, managing stock levels, and ensuring health and safety standards are met. A friendly and flexible attitude is essential.

Qualifications

• Previous experience in hospitality and catering.
• Working knowledge of HACCP procedures.
• Basic French language skills preferable.
• Availability for the whole season (Mid November 2026 until end of April 2027).

Responsabilités

• Help run services, delivering all meals to guests.
• Ensure Health and Safety checks in the kitchen.
• Manage stock and provide training to team members.
• Assist with mise en place across the menu.

Connaissances

Customer service skills

Organizational skills

Team player

Self-motivation

Supervisory skills

Formation

Current Level 2 Food Hygiene Certificate

Ideally Level 3 Food Hygiene

Outils

Microsoft Office (especially Excel)

Description du poste

Guided by our Head Chef and Sous Chefs, our Chefs de Partie assist with the delivery of high-quality meals to all our hotel guests. You will be working with a team of senior chefs as well as other chefs de partie, a commis chef and kitchen porters. We work with high quality suppliers and we expect you to help manage our stock levels, opening/closing checks and food quality delivery, so that as a team, we can exceed all guests' culinary expectations and meet our commercial targets. Ski Famille guests look forward to returning from a day on the slopes to a well-presented homemade meal; the skills of yourself and your catering team can make their holiday.

This is a fantastic opportunity for a confident chef ideally with supervisory or management experience to demonstrate and develop their skills. You will be well presented, highly organised and comfortable working under your own initiative to work with a team in a professional kitchen. You will cook in the hotel at least 5 evenings a week and work a flexible rota for the rest of the week. This role would perfectly suit a junior chef with an eagerness to learn.

Our hotel sleeps 90 guests; made up of adults and children with various dietary requirements.

KEY RESPONSIBILITIES AND TASKS

• Help run the services, delivering all meals to all of our guests, from our youngest to our oldest in line with our brochure and website promises.
• Ensure daily Health and Safety checks are undertaken in the kitchen in accordance with our company guidelines and local legislation and that our properties are constantly adhering to local food storage and preparation regulations.
• Carefully count and manage stock.
• Take responsibility in providing an excellent carefree holiday to all guests. Provide a welcoming family friendly environment in the hotel.
• Help provide ‘in situ’ training and support to all team members when required.
• Be able to cover for team members during the week when required.
• Assist with and execute all mise en place across the menu.
• Uphold the good reputation of Ski Famille and Ski Vertigo.

REQUIREMENTS OF THE ROLE

• Previous experience in hospitality and catering. Ideally within a ski catering environment.
• A working knowledge of HACCP procedures.
• A working knowledge of Microsoft Office programmes, especially EXCEL.
• Great self‑motivation and the ability to work autonomously.
• Well‑developed organisational skills.
• Previous supervisory or management experience is preferred, but not essential.
• Friendly, flexible, approachable and enthusiastic.
• Able to deliver excellent customer service in all circumstances and to guests of all ages.
• An understanding of the differences between adult and child holiday needs.
• Knowledge of snow sports is advantageous.
• A strong experienced team player.
• At least basic French language skills are preferable and would put you ahead of other applicants.
• Availability for the whole season (Mid November 2026 until end of April 2027).
• Current Level 2 Food Hygiene Certificate, ideally level 3.
• Upon accepting an offer, you will be asked to provide contact details for two referees who can be approached on your behalf. Please note that all Ski Famille employees are also required to obtain a clear Basic DBS (formerly CRB) check as part of the onboarding process.