❄️ Head Chef Wanted — Hotel Kitchen, Bear Lodge, Les Arcs

🍽 Opportunity VIP SKI is hiring a Head Chef to run the industrial kitchen at Bear Lodge Hotel in Les Arcs for winter 2026/27 — a full brigade leadership role working alongside an Executive Chef and Catering Manager, with real responsibility for budget, menu design, and staff. Unlike the chalet-side roles, this is a proper hotel operation: breakfast, afternoon tea, canapés, children's meals, and a two-choice-per-course evening menu, delivered at scale. Interviews for the season start June 2026. 👨‍🍳 Role / Responsibilities Take full responsibility for the catering product and service across the hotel Prepare and oversee breakfast (hot and cold), afternoon tea, canapés, children's meals, and a two-choice evening menu Design and execute menus in partnership with the Executive Chef and Catering Manager, including dietary redesigns Order food within given budget constraints and manage bookkeeping around hotel budgets Control and rotate stock, and liaise directly with local suppliers Train and re-train kitchen colleagues throughout the season; guide and motivate the wider kitchen team Design and manage staff rotas, and ensure shifts are always covered — stepping in to cover roles when needed Run a full kitchen deep clean at the start, middle, and end of the season Complete weekly admin including stock takes and temperature logs, and liaise with the Resort Manager on standards Liaise directly with guests ahead of their stay on special requirements, and act on feedback on the catering product 🌎 ChefJobs Abroad Analysis This is a genuine management post, not just a bigger kitchen — you're carrying budget accountability, rota design, supplier relationships, and a full training and mentoring remit alongside the cooking itself. It's built for a chef who's already led a team and wants a season that adds real operational experience to their CV, working directly under an Executive Chef rather than running solo. The trade-off for that structure and support is a more demanding, split-shift schedule than the chalet-side roles. ✅ Best Fit Chefs with genuine previous Head Chef or man-management experience, not just section leadership Chefs who want budget and menu-design responsibility, not just execution Chefs comfortable with split shifts and daytime shifts as dictated by a hotel rota Chefs who want to build formal operational and admin experience (rotas, stock reports, temperature logs) alongside cooking Chefs who work well reporting into an Executive Chef and Catering Manager rather than running fully independently Chefs comfortable liaising directly with local suppliers in French Not a fit for: chefs who want full creative autonomy with no reporting structure, or who are looking for a lighter, chalet-style pace