---
title: "Head Chef (M/F) · Tignes | Actual group"
description: "The context Contemporary alpine brasserie located in Val Claret, at the foot of the Grande Motte, the highest point of the Tignes–Val d'Isère ski area. La…"
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locale: en
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  "og:title": "Head Chef (M/F)"
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# Job offer :** Head Chef (M/F)**

Fixed-term contractTignesÀ partir de 45 600 €/mois

## **Actual Talent**

[All the agency's jobs](https://www.actualgroup.com/en/jobs?recruiterCode=TTAT)

## **The role**

### The context

Contemporary alpine brasserie located in Val Claret, at the foot of the Grande Motte, the highest point of the Tignes–Val d'Isère ski area. La Taverne is looking for its Head Chef for the 2026-2027 winter season, from mid-November to early May.

High-altitude resort guaranteeing snow cover and a full season without interruptions. Free shuttles day and night serving the entire resort. Sports and leisure facilities all year round: ice rink, swimming pool, cinema, spa, nightlife — an environment designed for a long season in good conditions, both on and off duty.

Contemporary brasserie menu served à la carte: salads and bowls, signature burgers, homemade pizzas, regional dishes, and a suggestions menu (lamb shank, veal chop, tuna tataki). Intense lunch service, approximately 300 covers, plus après-ski. Open 7/7 (lunch) and 2 evenings/week (+ opening according to events). Brigade of 6 cooks + dishwasher.

Equipment: Frima SelfCooking oven, blast chiller/freezer, vacuum machine, 4 open burners, 2 planchas, salamander, 2 fryers, 30 L tilting skillet, dough mixer and rounder, Alto-Shaam holding cabinet, Pi Électronique kitchen display system.

### The position

Lead and organize the brigade: scheduling, task distribution, briefing and debriefing, team cohesion.

Manage production: mise en place, technical sheets, control and dispatch, constant quality during peak hours.

Develop the menu and suggestions with Management.

Manage supplies: orders, suppliers, reception, stocks, monthly inventories, ratios.

Guarantee hygiene: application and control of the HACCP method, daily monitoring on EpackPro, laboratory checks during the season.

**The profile**

Culinary training (CAP minimum) and proven experience as an à la carte Head Chef in a high-volume establishment

- à la carte catering required, excluding holiday clubs or pension/buffet catering.

Mastery of management (technical sheets, ratios, stocks) and management of a small brigade.

Rigor, composure, exemplary behavior, ability to maintain the pace during a dense lunch service.

A season in a resort and skills in pizza or pastry are a plus.

Seasonal CDD, full-time, 43 hours per week on average (modulation), overtime paid at the end of the season. 2,600 to 2,700 € net per month. Team management bonus of 100 € net per month. End-of-season bonus of 1,000 € net (hygiene and profitability). Accommodation provided. Meal benefits. Tip distribution.

**Want to join the adventure?**

Send your CV with photo and verifiable references

### **Want to join the adventure?**

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