We have a range of exciting chef roles available on our Winter 22/23 team.

We are looking for a Head chef and Sous chef to operate our central kitchen in Morzine, and oversee the smooth delivery, quality and consistency of our food product across various outputs. The candidates will be responsible for implementing and maintaining all the systems required for the successful running of the busy kitchen through the Winter season and be responsible for delivering high standard food out to our properties.  

We are looking for an experienced chef to cater our boutique luxury Chalet Doyen for the season. This premium luxury chalet requires a chef with excellent customer service (as will be guest facing), creativity, stock and budget control and attention to detail, ensuring our very high standards are maintained, always going above and beyond.

Great communication and time management are all essential attributes for the roles. The successful candidates will also have a passion for food, chef experience, a team spirit and a love of the mountains!  

Reporting to the Resort Manager, the roles are diverse so a degree of flexibility will be required as well as great communication and organisation skills, and delegation and time management are essential attributes. 

Other kitchen assistant roles also available, please get in touch for more information.

Key skills required:

  • A key team player to ensure the smooth running of the whole Treeline experience whilst guests are in resort.
  • Great attention to detail across food and administration, to ensure no errors are made around deliveries and that our guests receive a seamless service.
  • Flexible to ensure we can react with speed to changing environments and situations out of our control.
  • Previous catering experience

Responsibilities include:

  • Developing,  maintaining and updating the recipe specs and ensuring consistency across our food offering
  • Help in the production of multiple 5 day menus and support their delivery
  • Assist in maintaining and updating the recipe specs and ensuring consistency across our food offer
  • Assist in kitchen stock management and waste control
  • Responsible for maintaining all suitable kitchen paperwork and Treeline processes
  • Maintain best practice procedures across all areas of the kitchen
  • Accountable for all ordering, stock control and waste
  • Developing and maintaining good working relationships with suppliers
  • Manage and maintain the working budget for the Central kitchen
  • Work closely with the Resort manager to develop and maintain efficient food delivery processes
  • Implementing and maintaining all suitable kitchen paperwork & HACCAP requirements
  • Manage the working plans and team rota for the kitchen team to meet changing weekly demands
  • A pro-active manager in resort to support remote teams within chalets 
  • Maintain a motivated and focused team and work with the resort manager to resolve issues in timely manner

To apply, please email us a CV and cover letter to [email protected].

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