Description
The Head Chef will organize and lead the kitchen team, prepare traditional home-style cuisine, manage ingredient purchasing and quality, ensure HACCP hygiene compliance, and train and onboard kitchen staff. The role requires culinary training or a comparable qualification, familiarity with hygiene regulations, and enjoyment of cooking; relevant professional experience is advantageous. It is a seasonal or year-round position of 40 hours per week, with a 5- or 6-day workweek, and includes meals, accommodation, parking, a discounted ski pass, a bonus or prize model, and employee events.
