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🥐 Chalet Chef — Sainte-Foy-Tarentaise, French Alps, Winter 26/27 — Sainte-Foy-Tarentaise, France

🥐 Chalet Chef — Sainte-Foy-Tarentaise, French Alps, Winter 26/27

Premiere Neige
Sainte-Foy-Tarentaise, France
Competitive, based on experience
full time
Ski ResortHousing ProvidedHousing / accommodation assistanceUniform ProvidedMeals IncludedTransportBonusPartner Discounts

About the Position

🍽 Opportunity Premiere Neige is hiring a Chalet Chef for Sainte-Foy-Tarentaise, a smaller, quieter corner of the French Alps that skips the crowds of its famous neighbours without skipping the terrain. The season runs December 2026 through April 2027, cooking full menus — canapés through three-course dinners — for chalet groups of up to 20. 👨‍🍳 Role - Plan and cook weekly menus covering breakfast, afternoon tea and five three-course dinners a week - Prepare canapés and plate to restaurant standard for chalet groups of up to 20 guests - Manage stock takes, kitchen upkeep and spending within an allocated budget - Adapt menus around guest dietary restrictions and allergies, with direct guest interaction 🌎 ChefJobs Abroad Analysis Sainte-Foy-Tarentaise is the kind of resort chalet operators talk about in hushed tones — proper Alps terrain and snow record, a fraction of the crowds of Val d'Isère or Méribel just down the valley. Cooking for groups of up to 20 with a five-nights-a-week, three-course dinner service is a genuine test of a chef's organisation and stamina over a full winter, and the canapé-through-dinner scope means this isn't a one-note grill job. Salary isn't published, so it's one to confirm directly with Premiere Neige, but the accommodation is provided, and the specific, hands-on job description suggests a smaller, more personal operation than the big chalet groups. ⭐ ChefJobs Rating: 6.5/10 ✅ Best Fit - Chefs with genuine group-catering experience, comfortable cooking three-course dinners for up to 20 guests, five nights a week - Those who want a quieter, less crowded Alps resort over the big-name circuit - Candidates confident managing a kitchen budget and running their own stock takes - Chefs happy to interact directly with guests and adapt menus around dietary needs on the fly - Outgoing, flexible cooks who enjoy the social side of chalet hospitality, not just back-of-house work - Anyone available for the full December 2026 – April 2027 season

Requirements

  • Professional culinary training and experience cooking for groups of up to 20
  • Food hygiene qualification
  • Menu planning skills, including dietary restrictions and allergies
  • Budget management capability
  • Health & safety knowledge
  • Flexible, reliable, autonomous, outgoing personality

Benefits

  • Staff accommodation provided
  • Full winter season contract: December 2026 – April 2027

Required Languages

EnglishFrench

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Posted 9/23/2026

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