About us
Grandes Alpes Hotel is an iconic 5-star boutique hotel located in the heart of Courchevel 1850. Founded in 1948 as the very first hotel on the resort, it stands today as a symbol of impeccable service and timeless elegance.
Guests enjoy private residences with personal butlers and chefs, a 2-Michelin-starred restaurant, Bellini bar, Bellefontaine premium spa, and bespoke haute couture-level hospitality.
https://grandesalpes.com/the-hotel/
Why this role matters
The Chef de Partie is a key player in delivering the exceptional culinary experience our guests expect. You ensure the highest standards in your section, contributing to the fine dining reputation of Grandes Alpes and supporting the kitchen team in a fast-paced, luxury environment.
Key Responsibilities
- Prepare dishes in assigned section (meat, fish, vegetables, side dishes, etc.) following fine dining standards
- Adhere strictly to recipes and quality benchmarks
- Rotate and substitute with other Chef de Partie as needed
- Assist in kitchen preparation tasks and support junior staff
- Maintain cleanliness, hygiene, and food safety standards in the workspace
- Comply with HACCP and other food safety regulations
- Collaborate effectively with kitchen and front-of-house teams
- Optimize use of kitchen equipment and techniques in your section
- Demonstrate flexibility and independence in a high-pressure, seasonal environment
- Maintain physical endurance and manage stress during peak service times
Who You Are
A responsible, accurate, and proactive cook with experience in fine dining or luxury hospitality. You excel in teamwork, communication, and maintain high standards of quality and hygiene. You thrive in a demanding seasonal setting and are committed to continuous learning and professional growth.
Skills & Qualifications
- Minimum 1 year of experience as a cook (cuisinier) in fine dining or a 5-star hotel
- Knowledge of French and English (both required)
- Strong sense of responsibility, accuracy, and attention to detail
- Excellent teamwork, communication, and mentoring skills
- Knowledge of HACCP and food safety standards
- Ability to work flexibly in a high-pressure, seasonal environment
- Physical stamina and resilience
- EU passport or valid work permit for France required
Reporting To:
Sous Chef / Head Chef
Languages Required:
French and English (conversational or higher)
Contract & Benefits
- Seasonal contract (December – April)
- Competitive salary based on experience
- Accommodation and meals provided
- Work schedule 6 days on / 1 day off (flexible arrangements possible)
- Vacation pay: due to the intense winter season, taking time off during the contract may be impossible; therefore, vacation pay will be compensated at the end of the contract
- Relocation and logistics support
Start Date:
End of November 2025
Job Types: Full-time, Temporary
Contract length: 5 months
Pay: 2,400.00€ - 2,600.00€ per month
Work Location: In person
Application Deadline: 01/09/2025
Expected Start Date: 15/11/2025
