A Head Chef

To complete its teams for the 2026/2027 winter season, Téléverbier is looking for its "Catering" department:

- Organise all kitchen work by distributing tasks according to the skills and level of the brigade members;

- Participate in the supply and logistics related to mountain catering;

- Receive, check, store and manage stocks of products or goods (according to HACCP & FIFO rules);

- Ensure waste disposal and compliance with selective sorting;

- Actively participate in the preparation of dishes, preliminary preparations and mise en place, respecting recipe sheets (weights, products);

- Check the plating of dishes (presentation, seasoning, temperature);

- Provide assistance to cooks and other establishment employees if necessary;

- Participate in the development of brigade members, notably by setting an example;

- Ensure smooth service and good communication between teams (front of house, kitchen, dishwashing);

- Ensure proper application of hygiene and safety rules according to the HACCP protocol;

- Ensure compliance with safety standards and the wearing of PPE by team members;

- Assert authority among team members;

- Lead the team (briefing, pre/post service) and help maintain members' motivation;

- Ensure proper cleaning of storage areas (dishes, foodstuffs) and the kitchen;

- Ensure cleanliness and organisation of kitchen appliances (fridge, microwave, hobs and ovens...) and the longevity of equipment and materials;

- Participate in clearing snow from the terrace;

- Assist the Manager with administrative tasks related to the kitchen (inventories, planning, orders, temperature logs, ...).

- Holder of a federal diploma, CFC or AFP (or equivalent training);

- Significant experience in the sector;

- Dynamic, disciplined, rigorous and responsive;

- Good interpersonal skills and initiative, team spirit;

- Adaptability, strong work ethic and organisational skills;

- Technical mastery: excellent cook with perfect knowledge of all brigade roles;

- Methodical, management and hierarchy sense, very good communication;

- Perfect mastery of hygiene standards, FIFO and HACCP protocol;

- Good knowledge of CCNT rules;

- Good resistance to stressful situations;

- Autonomous, responsible and reliable;

- Sense of discipline and respect for hierarchy;

- Excellent presentation, exemplary and punctual.