Chalet Chef – Chalet – Morzine – Seasonal
Open position · Chef Yacht Club
- Location
- Morzine
- Start date
- 2026-11-20
- End date
- 2027-04-20
About this role
Chalet Chef needed for La Ferme à Jules, our flagship 26-guest chalet in Morzine, for Winter 2026/27. You'll have sole responsibility for evening meals — canapés and multi-course dinners — cooked to a set 5-day rotating menu, executed in an open-plan kitchen in full view of guests. Fine dining quality, served family style, for up to 26 guests a week across a 20-week season. You'll work alongside three hosts, who will support with veg prep, breakfasts, afternoon teas and kids' meals, leaving your energy free for the evening service. AliKats is B-Corp certified with a genuine (not marketing-led) zero-waste and local-sourcing ethos. This is a demanding kitchen — early mornings, full-on service nights, relentless changeover days — suited to a chef who takes pride in consistency over a full season, not just a strong week one.
In return, we offer a competitive salary based on experience plus tips, a good performance-related bonus, 2 full days off per week plus time off to ski most days, excellent staff accommodation, a travel budget, all meals provided while working, free ski and snowboard hire for the season, and the chance to be part of a fun, supportive team.
Requirements
- Professional kitchen background (chalet chef
- private chef
- yacht chef
- chef de partie
- or junior sous chef in fine dining/luxury hospitality)
- confident cooking to a high standard for large groups
- experience designing and running a set rotating menu (5-day cycle) rather than à la carte or freestyle cooking
- strong sauce work and pastry fundamentals
- excellent knife skills
- able to work efficiently under time pressure
- experience planning and executing multi-course menus across multiple dietary requirements (allergies
- intolerances
- lifestyle)
- strong knowledge of food safety
- allergen management and kitchen sanitation
- organised
- self-motivated
- able to manage a kitchen independently (ordering
- inventory
- budget)
- excellent level of spoken English
- full manual European driving licence
- minimum age 21
- calm under pressure
Nice to have
- Experience with classical French culinary technique and modern plating
- some French (helpful for shopping runs and supplier relationships)
- comfortable cooking in an open kitchen
- front-of-guests
- genuine curiosity about ingredients/sourcing
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