⛷️ Chef Wanted — Chalet-Hotel Cooking, French Alps, Winter 2026/27

🍽 Opportunity Ski Miquel is hiring a full-time Chef for its chalet-hotel for winter 2026/27, cooking for 25–40 guests a week alongside a Resort Manager and Hosts, from continental breakfast and afternoon tea through a 3-course dinner with pre-dinner canapés and a cheese course to close. The whole role is built around getting real time on the mountain: get your prep done efficiently in the morning, and your afternoon is free until 7:30pm service. 👨‍🍳 Role & Responsibilities Cook breakfast one day roughly every 5 weeks — on what's meant to be your day off — working with the Chalet Hosts, eggs to order from 8–9am Bake all cakes and biscuits for afternoon tea Prepare pre-dinner canapés Cook and serve a 3-course dinner for 25–40 guests, six evenings a week, from the Ski Miquel Cookbook's pre-planned menus Prepare staff meals from leftovers and simple dishes Adapt for children staying in the chalet-hotel — a simplified, earlier dinner sitting before the adults eat Keep the kitchen clean, safe and HACCP-compliant Order stock to a set budget, working with the Resort Manager 🌎 ChefJobs Abroad Analysis Chalet-hotel cooking is more of a team sport than a solo chalet posting — Hosts plate up under your guidance and handle the washing up, and larger properties come with a Commis Chef to share the load, so you're never running the whole operation alone. The trade Ski Miquel is upfront about: disciplined, efficient morning prep buys you a genuinely free afternoon, with the kitchen only picking back up for the 7:30pm push. That's the real pitch of a season like this — a proper mountain winter, own room, gear and lift pass sorted, tips on top of salary — in exchange for executing a strong pre-set menu well rather than developing your own. It's a solid trade-up for a chef who wants six months of real skiing and doesn't need creative control to feel satisfied in the kitchen. ✅ Best Fit Chefs who want serious mountain time and will structure their day around it — morning prep, free afternoon, evening service Cooks comfortable executing a set, pre-planned menu (the Ski Miquel Cookbook) rather than creating their own Chefs able to run a full 3-course dinner solo for up to ~35 guests, six nights a week Those with real stocktaking and budget experience, ready to work directly with a Resort Manager on costs Chefs who don't mind an occasional early breakfast shift on their nominal day off Not a fit for chefs chasing menu creativity or a fine-dining pace — this is disciplined, repeatable chalet cooking EU passport holders, or those with existing right to work in the EU, only