We are looking for a Sous Chef to join us for the winter season.
The candidate needs to be a talented and creative chef to work in our kitchen this winter. You'll need a passion for excellent ingredients yet still be relaxed and able to complement the rest of our chalet team. We have a team of chefs working together in the Chalet/Hotel and catering for guests in chalets.
Here at Chilly Powder we like to provide our guests with a wow factor, that excites them and is completely different to other ski/chalet companies. Our excellent food is the one of the reasons why our guests come back every year. The kitchen team is responsible for all food prepared in the hotel, including breakfast, afternoon tea, children's food, staff food and a 5 course dinner each evening.
Our Sous Chef works alongside our talented and experienced Head Chef preparing all our menus in the morning in the main chalet Au Coin du Feu to ensure food of the highest, consistent quality is prepared and served to our guests. The role demands a personable, well presented, clean and highly organised, experienced Chef.
Our Sous chefs and Commis chefs will then do dinner for our guests in their own private chalets and this will include laying up the tables, hosting, washing up and interacting with our guests.
This role includes lots of customer interaction so it is important that candidates have some experience in a customer facing role, along with a passion to cook fresh ingredients.
Due to the seasonal nature of the business, the role is 6 days a week.
To apply, please complete the online application form, including a photograph and 2 recent references and any photographs of examples of presentation of food.
Requirements
- Recognised catering qualification and experience
- Previous fine dining catering experience is essential
- Great interpersonal skill
