Skier on top of a mountain at a bright day

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Luxury ski resorts in the Alps are looking for chefs and kitchen

Swap your windowless city kitchen for one with a 90-second commute through snow and let your skills buy you a lift pass this winter.

Salary: Not specified
Location: France and Italy
Accommodation: Available
Category: Cook
Language: English
Season: Winter
Availability: Min. 3 months
December 2026 through April 2027

Job description

You spend all winter cooking for people who came for the mountains. Why not make the mountains part of your own winter too?

Neilson Active Holidays runs kitchens in resorts across France, Andorra and Italy and this winter they need a full brigade, not just one role. Head chef down to kitchen porter, all working the same hotel kitchens, all covering everything from à la carte to buffet service, 30 covers on a quiet Tuesday and 120 on a Saturday.

The honest story is also that service can get intense and weeks are long. But your split shift has a gap in the middle built for the slopes and your days off happen on a mountain rather than in front of a telly. 🎿

What you bring

Recognised catering qualification, such as NVQ/SVQ Level 2 or equivalent
Valid food hygiene certificate and HACCP training
Proven experience in the role you're applying for, from kitchen porter through to head chef
EU passport (this one's non-negotiable for these kitchen roles)
Calm, organised mindset under pressure, especially during a 120-cover Saturday
Strong communication skills with both colleagues and guests
Flexibility to support other kitchen areas when the rota demands it
Solid hygiene and grooming standards, self-motivation and attention to detail
Overseas or ski resort experience is a bonus, not a requirement, for entry-level roles

What you do

Deliver menus to Neilson's standard, whether that's à la carte for 30 or buffet service for 120
Follow food safety, allergen and HACCP guidelines without exception, every service, every day
Manage stock rotation so nothing goes to waste and nothing runs out mid-service
Work as one brigade: head chef, sous chef, chef de partie or pastry chef, commis chef and kitchen porter, each covering their station and backing each other up when it gets busy
Build good working relationships with front-of-house and other hotel departments
Keep the kitchen clean, safe and organised, not just during service but between shifts too
Bring energy and creativity to the guest dining experience, not just competence
Support other areas of the kitchen operation when the rota needs it

What you get

Shared staff accommodation, no bills to worry about
Meals provided while on duty
Return travel to and from the resort within Europe
Discounted seasonal lift pass, with payment plans available
Uniform specific to your role
Full training including e-learning packages
Allocated days off to actually ski or snowboard
Mate's rates and family holiday discounts
Emergency medical and dental insurance, plus 24/7 emergency assistance and independent mental health support
Staff discount on resort bars and spas