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
This role is a cornerstone of the culinary vision and operations at Grandes Alpes. As Head Chef & Culinary Operations Lead, you will be the creative and operational force behind all gastronomic experiences at the hotel.
You will set culinary standards, develop menus for everyday dining and exclusive events, and ensure a seamless, high-end food experience. This unique seasonal position offers the opportunity to implement your culinary philosophy in a prestigious alpine environment.
Key Responsibilities
Culinary Leadership
- Full responsibility for kitchen operations in the hotel
- Develop seasonal menus as well as bespoke menus for private dinners and events
Operations Management
- Create and maintain technical sheets, plating standards, and SOPs
- Lead, train, and manage the kitchen team
Financial & Supplier Management
- Calculate food costs, manage budgets, and maintain cost control
- Work closely with local suppliers and oversee kitchen logistics
Quality & Compliance
- Ensure the highest standards of food quality, presentation, and safety
- Comply with all hygiene and HACCP regulations
Guest Experience
- Participate in gastronomic events and VIP guest services
- Support front-of-house interaction when required
Who You Are
You are a proactive and autonomous culinary professional with a passion for fine dining and luxury hospitality. You thrive in a dynamic, high-pressure environment and bring both creativity and discipline to kitchen operations. Your leadership inspires your team and elevates the guest experience.
Skills & Qualifications
- Minimum 3 years experience as Head Chef, preferably in fine dining, Michelin-starred, or 5-star hotel environments
- Strong leadership, kitchen management, and budget control skills
- Proven ability to work flexibly and independently in fast-paced seasonal settings
- Front-of-house experience and guest interaction skills are a plus
- Fluent in French and English; additional communication skills with guests are welcomed
- Must hold an EU passport or valid work permit for France
- Food Hygiene Level 2 and HACCP certifications required; Level 3 is a significant advantage
- Driver’s license category B with at least 2 years of driving experience is a plus
Reporting To:
General Manager from Management Company
Languages Required:
French and English (fluent)
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)
- Support with relocation and logistics
Start Date:
End of November 2025
Job Types: Full-time, Temporary
Contract length: 5 months
Pay: 4,000.00€ per month
Work Location: In person
Application Deadline: 01/09/2025
Expected Start Date: 15/11/2025
