❄️ CLUB Chef & CLUB Sous Chef Wanted — Luxury Chalets, French Alps

🍽 Opportunity VIP SKI is hiring CLUB Chefs and CLUB Sous Chefs for winter 2026/27 across its Les Arcs, La Plagne and Val d'Isère chalets — small properties of 15–30 guests, no industrial kitchen, and an open-plan setup where the chef is as much a part of the guest experience as the food itself. This is a genuinely hands-on, front-of-house role: you're producing a full four-course dinner with two options per course, six nights a week, plus breakfast and afternoon tea, for the same small group of guests all week. Interviews for the season start June 2026. 👨‍🍳 Role / Responsibilities Take full responsibility for catering in a CLUB chalet accommodating 15–30 guests Prepare and serve breakfast (hot and cold), afternoon tea, canapés, and a four-course evening meal with two options per course, six nights a week Design menus within a set budget, including children's meals and special-occasion catering Redesign menus on the fly to cater for guests' dietary requirements Place food orders and manage stock control and rotation, liaising directly with local suppliers Work in an open kitchen with direct guest interaction — smart presentation and strong front-of-house skills are part of the job Train (and re-train) colleagues throughout the season Monitor and act on guest feedback, and step in to cover other kitchen or chalet roles as needed 🌎 ChefJobs Abroad Analysis This is chalet cooking in its purest form — no industrial kitchen, no big brigade, just you running the full show for one small group of guests across three of the Alps' better-known resorts. It suits a chef who wants the intimacy and immediacy of chalet service over restaurant-style anonymity: you'll see guests eat what you cooked, get feedback in real time, and be part of the "show" VIP SKI builds its reputation on. It's a trade-up for chefs who want more ownership and guest contact than a typical seasonal kitchen job offers, at the cost of doing it largely solo. ✅ Best Fit Chefs who enjoy guest-facing service and don't mind being seen cooking in an open kitchen Chefs comfortable running a full food operation solo, without a large brigade behind them Chefs who want hands-on menu design experience within a real budget Chefs who thrive on variety — breakfast through canapés to a four-course dinner, daily Chefs looking for a full winter season rather than a short-term posting Not a fit for: chefs who want a purely back-of-house role with no guest interaction, or who need a large industrial kitchen setup to work in