Chef

Chilly Powder; Morzine; Sur place; EUR 26 000 - 40 000; Plein temps

Résumé du poste

Chilly Powder in Morzine is seeking talented chefs for the 2026/27 winter season to join our chalet/hotel kitchen team. You will cook for guests across all meals, from breakfast to a five-course dinner, using fresh ingredients and maintaining high standards.

The role requires a personable, well-presented, highly organised chef with customer-facing experience, six days a week, working with Head Chef and our sous/commis teams in the main chalet Au Coin du Feu.

Qualifications

• Recognised catering qualification and experience.
• Previous fine dining catering experience is essential.
• Great interpersonal skills.

Responsabilités

• Prepare breakfast, afternoon tea, children's meals, staff meals, and a five-course dinner each evening.
• Work with Head Chef to prepare menus in the morning and ensure high quality served to guests.
• Sous chefs and Commis chefs handle dinner service in chalets, including table setup and guest interaction.
• Role includes customer interaction and cooking with fresh ingredients.

Connaissances

Interpersonal skills

Customer interaction

Formation

Recognised catering qualification

Description du poste

We are looking for a Chefs to join us for the 2026/27 winter season.

The candidate needs to be a talented and creative chef to work in our kitchen this winter. You'll need a passion for excellent ingredients yet still be relaxed and able to complement the rest of our chalet team. We have a team of chefs working together in the Chalet/Hotel and catering for guests in chalets.

At Chilly Powder we like to provide our guests with a wow factor, that excites them and is completely different to other ski/chalet companies. Our excellent food is the one of the reasons why our guests come back every year. The kitchen team is responsible for all food prepared in the hotel, including breakfast, afternoon tea, children's food, staff food and a 5 course dinner each evening.

Our Chefs works alongside our talented and experienced Head Chef preparing all our menus in the morning in the main chalet Au Coin du Feu to ensure food of the highest, consistent quality is prepared and served to our guests. The role demands a personable, well presented, clean and highly organised, experienced Chef.

Our Sous chefs and Commis chefs will then do dinner for our guests in their own private chalets and this will include laying up the tables, hosting, washing up and interacting with our guests.

This role includes lots of customer interaction so it is important that candidates have some experience in a customer facing role, along with a passion to cook fresh ingredients.

Due to the seasonal nature of the business, the role is 6 days a week.

Requirements

• Recognised catering qualification and experience
• Previous fine dining catering experience is essential
• Great interpersonal skills