Job Introduction
With the help of our Hotel Head Chef, our Hotel Sous Chef assists with the delivery of delicious, high-quality meals to all our hotel guests. You will be helping to manage a team of chefs who, like you, will be cooking for our guests. We work with high quality suppliers and we expect you to help manage, in addition to your team, our orders, stocks, purchases and food quality delivery, so that as a team, we can exceed all guests' culinary expectations. Ski Famille guests look forward to returning from a day on the slopes to a well-presented homemade meal; the skills of you and your catering team can make their holiday.
This is a fantastic opportunity for a confident chef ideally with supervisory or management experience to demonstrate and develop their skills. You will be well presented, highly organised and comfortable working under your own initiative to manage a team in a professional kitchen. You will work with the Hotel Manager, Hotel Head Chef and Executive Head Chef to source and order your supplies, being mindful of budgets and cost control at all times. You will also be expected to cook in the hotel at least 4 evenings a week and have a flexible attitude to covering shifts within the kitchen, where required. This role would perfectly suit a previous chef de partie looking for managerial experience.
Our hotel sleeps 90 guests; made up of adults and children with various dietary requirements.
KEY RESPONSIBILITIES AND TASKS
- Manage your team of chefs while running the meal service, delivering all meals to all of our guests, from our youngest to our oldest in line with our brochure and website promises.
- Ensure daily Health and Safety checks are undertaken in all properties in accordance with our company guidelines, and that our properties are constantly adhering to local food storage and preparation regulations.
- Working with your Hotel Manager and Head Chef, organise weekly orders and deliveries and carefully manage stock.
- Take responsibility in providing an excellent carefree holiday to all guests by providing a welcoming family friendly environment for all in the hotel.
- Provide ‘in situ’ training and support to all team members when required.
- Have a flexible attitude to covering team members during the week when required.
- Help with preparing food for the meal service
- Uphold the good reputation of Ski Famille and Ski Vertigo
REQUIREMENTS OF THE ROLE
- Previous experience in hospitality and catering. Ideally within a ski catering environment
- A working knowledge of HACCP procedures
- A working knowledge of Microsoft Office programmes, especially EXCEL.
- Great self-motivation and the ability to work autonomously.
- Well-developed organisational skills
- Previous supervisory or management experience
- Friendly, flexible, approachable and enthusiastic
- Able to deliver excellent customer service in all circumstances and to guests of all ages An understanding of the differences between adult and child holiday needs
- Knowledge of snow sports is advantageous
- A strong experienced team player
- At least basic French language skills are preferable and would put you ahead of other applicants!
- Availability for the whole season (Mid November 2026 until end of April 2027)
- Current Level 2 Food Hygiene Certificate, ideally level 3.
- Upon accepting an offer, you will be asked to provide contact details for two referees who can be approached on your behalf. Please note that all Ski Famille employees are also required to obtain a clear Basic DBS (formerly CRB) check as part of the onboarding process.