Senior Sous Chef - France

Senior Sous Chef - Hotel Portetta Courchevel 1650

This is unique Senior Sous Chef role moving to Head Chef the following winter season.

We are now recruiting for our Senior Sous Chef to help lead our kitchen team for the winter season 2020/21 and beyond.  Following the ski season it is our intention that the Senior Sous Chef will take over as Head Chef for winter 2021/22.

A Ski Season with a difference – Start your career with a multi award winning group in the stunning mountains of Courchevel. 

This is a challenging role balancing the demands of our popular and very busy ski terrace with our refined dining experience within the hotel’s restaurant.  Working with and learning from Angela Hartnett this is an opportunity like no other.  This role will allow you to demonstrate a passion for excellent food whilst leading and motivating a team to meet the challenges of both a high volume and a fine dining offering.

About Us:

Angela Hartnett has taken to the slopes of Courchevel with the Cucina Angelina, our restaurant within Hotel Portetta. The hotel is part of the award-winning Lime Wood and The Pig Hotel Group.

The restaurant is a unique offering in Courchevel Moriond.  Cucina Angelina serves Italian influenced mountain food – the best Italian kitchen specialties with a nod to the local Savoyard cuisine. Plenty of locally sourced produce and a terrific range of meats and cuts that will be grilled on an open range within the restaurant.

Whilst the restaurant builds on the relaxed, casual style within the hotel Portetta – Our outdoor terrace bar is right at the bottom of the main piste, here we have a wood fired pizza oven, a popular and busy venue throughout the day. 

About the role:

We’re looking for a passionate, experienced Senior Sous Chef who understands the challenges of winter seasonal work and is ready to take the next step in their career.   Our Head Chef will be making this season his last and will be looking to hand over the role to the Senior Sous Chef during the course of the season.

You are there to lead the kitchen team overseeing a hotel operation covering breakfast lunch and dinner, working alongside the Head Chef and Executive Chef Angela Hartnett. You will be responsible for running the food operation maintaining dishes and recipes, whilst being able to react to all challenges plus maintain a coaching and mentoring atmosphere for all the brigade.

You will assist the Head Chef this season in managing and training the team prior to and throughout the season, including maintaining payroll records and compliance with French employment law.  Working closely with the Food and Beverage Manager and Hotel Manager to ensure full customer satisfaction.

Due to the nature of seasonal work it is essential you are able to promote and maintain a positive work environment, ensuring the kitchen department works collaboratively with all other departments.

As we are part of a UK Group (Lime Wood & The Pig Hotels), this position can be offered as a rolling seasonal contract or a permanent contract with a placement in the UK during the summer months.

Experience and Knowledge:

• Proven experience as Senior Sous Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Conversational French is an advantage although not essential  
• Good working knowledge of both Italian and French dishes.

What you’ll get:

Apart from the opportunity to work with Angela and her fantastic team you will receive:

• Highly Competitive salary (full salary not a typical ski season salary)
• Travel to resort & Accommodation
• Meals on duty
• Full Training
• Holiday (to be taken at the end of the season)
• Seasonaire discounts on Ski Passes/kit for the winter season

What to do now:

Apply to us using the link with a full CV and cover letter

Important Information.

Candidates must be able to start work in the UK from the end of October then travel to France in mid-November, you must be available for the full winter season (approx. end April)

You must have the full right to work in UK/EU.  We will provide support and undertake any necessary steps to allow the role to continue in France as and when determined by the French authorities following Brexit.

We look forward to hearing from you.