1. Employment Conditions: Chef de Partir
Location: French Alps (Savoie), Center of Meribel (3 Valleys's)
Employment: Restaurant in Meribel
When: From now - 29th March 2026
Requirement:
-
Fluent in English. French is a bonus
-
Junior chef de partie - able to work on cold section, starters, do prep. Pizza experience is a huge plus but not a requirement
-
•Know the Mediterranean cuisine. The restaurant serve French and Italian dishes.
-
2 - 3 years minimum depending on the experience
-
42 hours per week - 6 or 5 days a week depending on candidate
-
2100€ brutto
-
Free accommodation for duration of contract - shared room in an apartment in town centre of Meribel. All bills included.
-
Meals
-
Free ski hire
-
Equal share of tips - avg. 450 per month in cash
-
All chefs will have a night where they wash dishes
-
No driving license needed
2. Employment Conditions: Chalet Chef
Location: French Alps (Savoie), Courchevel La Tania (3 Valleys's)
Employment: Luxury Chalet in La Tania
When: From now - end of March 2026
Experienced Chef de Partie / Sous Chef wanted for a luxury chalet (max. 15 guests).
✔️ High-end / 2 Rosette kitchen experience
✔️ Run your own chalet kitchen & menus
✔️ Breakfast, afternoon tea & dinner
✔️ Budget, hygiene & standards responsibility
✔️ Work with a Chalet Host + chef team support
✔️ No lunch service | 2 days off/week
✔️ Ski 5 days/week (leave ~11:00, return ~17:00)
✔️ Language: English (B2,C1)
Couples welcome (Chef + Host)
EU passport / right to work in France required
Package:
€1,707 net/month (French CDD)
Accommodation available (€250 deposit)
Food provided when working
Weekly tips (avg. €100+)
Holiday accrued
3. Employment Conditions: Chalet Chef in Montgenevre
Location: French Alps (Savoie), Montgenevre
Employment: Restaurant in Meribel
When: From now - 29th March 2026
High volume | High standards | Structured kitchen | lots of time for skiing
We are looking for an experienced, professional Chef to join a chalet-hotel operation in Montgenèvre, delivering consistent, high-quality food for a high volume of guests throughout the winter season.
This role is ideal for a chef who is organised, efficient, and confident with volume, while maintaining excellent standards every single day.
⸻
The Concept
You will be catering for up to 40 guests daily across multiple chalets, working to a pre-planned recipe book that ensures consistency and quality.
• Morning prep is key – bulk preparation for all chalets
• Service elements rotate daily:
• One day canapés
• Next day starters
• Afternoon tea every day
• 3-course evening meals
• Chalet Hosts assist with plating and service under your guidance
This structured system allows for efficient service, high standards, and time to enjoy the mountain.
⸻
The Role
• No fixed rota – you manage your own time
• High-volume preparation each morning
• Breakfast (with hosts), afternoon tea, canapés/starters & evening meals
• Maintain HACCP hygiene standards
• No shopping required – all ordering and logistics handled for you
• Stock control & budget management with the Resort Manager
• Work as part of a supportive team: Head Chef, Sous Chef & Chalet Hosts
• Train Hosts in plating, cold prep and post-service cleaning
• Weekly deep clean on transfer day No lunch service – afternoons free until evening prep.
⸻
The Ideal Chef
✔️ Confident cooking for large numbers every day
✔️ Comfortable following a recipe book & structured systems
✔️ Highly organised, efficient & calm under pressure
✔️ Strong hygiene standards
✔️ Team player with leadership skills
Essential requirements:
• EU passport / right to work in the EU
• Good level of English
• Chef qualification (NVQ Level 2 or equivalent)
• Proven high-volume & budget experience
⸻
Package – Winter 2025/26
• Competitive salary (from €2,600 gross/month, depending on role)
• Weekly tips
• 1 day off per week
• Accommodation & meals provided
• Ski or snowboard equipment provided
• Insurance included
• Lift pass optional
• Travel contribution
• Holiday pay paid at end of season