Head Chef (M/F)

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

- Organise all kitchen work by best allocating tasks according to the qualities 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 respect for 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; 

- Know how to assert authority with team members; 

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

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

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

- Assist the Manager in managing administrative tasks related to the kitchen (inventories, planning, orders, temperature log sheets, ...).  

- Holder of a federal certificate, 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 capacity 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.