Flagship Chalet Chef | Winter 2026-27

Flagship Chalet Chef - Morzine, Les Gets, Meribel

We’re looking for talented and enthusiastic chefs to join our team; typically candidates for this role will have a background of working in Michelin star restaurants, luxury yachts and exclusive private residences; if this sounds like you then we’d love to hear from you!

As a Flagship Chalet Chef, you will be responsible for delivering an exceptional dining experience to your guests in one of our three Exclusive-level chalets; these properties are among some of the best chalets in the world, and dining is a crucial element to our guests’ holidays in these beautiful properties. The dining experience should therefore be akin to dining at a fine dining restaurant, with a couple of more relaxed-style evenings to create a balance throughout the week. You will have the opportunity to train in our signature dishes, including Kaiseki - our Japanese fine dining experience - as well as using your creativity to refine your own style and menus to go above and beyond and really create that ‘wow’ factor for our guests.

The role is hard work but highly rewarding. Whilst we have extremely high expectations of our team, we also strive to create a positive environment for our staff and to ensure they receive the support (and ski time!) needed for an unforgettable season in the Alps.

Main Responsibilities

• Plan balanced, varied and creative menus for breakfasts and dinners, which are tailored to specific guest requests; Also prepare staff meals as required

• Work within an allocated budget and submit weekly menu plans and spend reports

• Support the Front of House teams as required and always take the lead in ensuring the kitchen is presented to high standards of cleanliness at all times

• Maintain high levels of food hygiene during all preparation and service tasks, completing HACCP records as required

• Prepared to work in an open kitchen, be observed by guests and demonstrate your passion for food on a daily basis

Skills & Experience

• Professional cheffing experience, either in private dining or a restaurant with a strong understanding of fine dining

• A real passion for modern dining experiences and the luxury ski industry

• Candidates should have experience of working in a similar role for at least one winter season; experience in other seasonal roles is also beneficial (villa/yacht/private chef)

• Flexibility – able to cope well with varied and changing tasks and environments

• Excellent verbal communication - fluency in English is essential

• Organised and well-presented with an excellent eye for detail

Benefits

• French Contract

• Excellent pre-arranged seasonal accommodation (private room allocation)

• Lift pass (purchase provision)

• Winter equipment hire (e.g skis and boots)

• Meals whilst on duty

• Comprehensive training programme and ongoing professional development opportunities