Ski season in the Alps

As a Head Chef, you’ll be responsible for 3-4 hotels in the same region, where – based at one of them – you’ll be the driving force in ensuring that the new food concept is executed well and consistently.

Our concept is based on social dining and focuses heavily on preparation and structure. Much of the food is produced centrally, so structure, planning, and training kitchen assistants will be your main focus. This requires you to not only lead your local team but also have a good overview of the daily operations across the other kitchens you’re responsible for.

Responsibilities

• Overall responsibility for food at your own hotel, including breakfast and dinner

• Coordination and professional collaboration with other kitchen teams in the region

• Quality control of the food concept across all hotels

• Ensuring hygiene, self-checks, and clean kitchens

• Leadership and motivation of kitchen assistants at your assigned hotels

What we expect from you:

• Has experience as a chef or head chef

• Thrives on both structure and cooking

• Can work independently and take responsibility

• Understands logistics, planning, and teamwork

• Is ready for a winter in snowy surroundings with a fast-paced environment

What you can expect from us:

• A strong community with your colleagues

• An important role in a new and ambitious food concept

• Opportunities for personal and professional development

• Salary, meals, and accommodation provided

• 6-day workweek

The winter season runs from December 2025 to April 2026. We’re only hiring staff who can commit to the entire period.

Ready for a winter full of responsibility, community, and delicious food?
Then send us your application – we can’t wait to hear from you!