You will be an experienced chef who has a passion and flair for cooking and will have worked in a professional kitchen. You need to be able to work well as part of a team, along with the maturity and experience to run and manage your own large kitchen.
We feed up to 45 guests in our ski lodge. The meals we serve include a 3-course evening meal with wine, a hot breakfast, plus afternoon tea with cakes. This means that good preparation is essential in the kitchen in order for you to deliver the meals on time, whilst also making the most of your time out on the slopes.
You will need to prepare a delicious 6-day menu, ensuring the quality of meals is to the highest standard at all times. Our returning guests, of which we have many, have all appreciated high quality delicious food in the past and will expect to do so again. We like using fresh, local produce whenever possible, giving our chefs free rein to source and manage the best local stock within budget.
You must be used to working within a budget, organising your own time, and planning your days based around meal preparation. Whilst working closely with the front of house staff and others within the team, this is quite an autonomous role too, allowing you to impose your own flair and personality.