Employment Winter Season

Recruitment now open for season 21/22

We are looking for motivated and enthusiastic individuals and couples to be the heart and soul of one of our catered chalets in the French Alps. Couples must be established enough to be able to withstand lots of pressure as you will be working and living closely with each other every day for the whole winter season (December to April!)

We are a small family-run business with a hands-on approach to supporting our team from wood deliveries to cleaning the chalets. You must be able to problem solve at short notice and work on your own initiative. You will be ambassadors of Ski Hiver so you must always be friendly, approachable, possess heaps of common sense, be diplomatic, fast and efficient, be a great cook and possess a mind-bogglingly high level of customer service. 

We are not looking for trained chefs but you must have a passion for cooking, being aware of all dietary requirements and possessing proven experience of cooking for and hosting large groups up to 21. We love our food so we will make sure to try your best recipes during the recruitment process!

You must be able to support each other in hosting our guests, be fast and efficient, highly organised and possess a positive attitude and outlook towards your work while maintaining the chalet to high standards.

We are pride ourselves for being honest and fair with our guests and with our teams so in summary (and in bold) IT IS HARD WORK! BUT there are rewards in working with us and joining the Ski Hiver family, we will always make sure you have plenty of time off every day to ski and we will make sure that you are fully supported, prepared and equipped to take care of your chalet and guests and to see their happy faces every week.

Duties include (but not limited to):       
Setting-up breakfast, daily cake, complete dinner service in the evening (6 days)
Maintaining strict hygiene and health and safety levels throughout the chalet.
Daily cleaning of chalet communal areas
Weekly deep cleaning / changing beds of entire chalet on changeover days
Clearing snow and ice from pathways to maintain a safe place to walk
Any ad hoc duties that may arise

We offer a competitive salary, 2 days off per week, accommodation, meals, ski passes, equipment hire, health and ski insurance and holiday pay for the entire season. Working hours cover breakfast, morning baking and dinner prep and evening cooking and service. If you are efficient and can manage your time well, you will have plenty of time in the afternoon to enjoy the snow and mountains!

We recruit using Skype / Zoom for our initial meetings during the summer with face to face interviews held in London at a mutually convenient time between September and October so please send us your CVs as soon as possible to be considered.

Click here to apply NOW for next season!

Working for Ski Hiver

Working for us is not like working for the bigger companies - we interview you directly and we actively support you on a regular basis during the season as we live in resort. You will be part of a close-knit team so you will never be alone.  

However, we expect our team to work independently using their initiative and buckets of common sense. You must be flexible, hardworking, remain calm in a crisis and not get flustered easily and all this while keeping a smile on your face. Running a ski chalet doesn't always run smoothly and go according to plan!

We run a week of chalet training where you will learn our menu and how we operate and give you a week to get your allocated chalet ready, practice your menu and be prepared and confident enough so you can welcome your first guests. Working in a ski chalet can be extremely challenging but also very rewarding, especially if you have a real passion for cooking and hosting dinner parties. Not forgetting the skiing, snowboarding, mountain sports... 

If you would like to know more about the positions and / or apply, please send your CV together with a covering letter and 6 day menu (veggie/vegan options too!) to bookings@skihiver.co.uk

Good luck!

Chris & Cyril

  • "Just wanted to drop you a quick note to say how much we enjoyed our stay last week. We absolutely loved the chalet, great location! Also wanted to mention how incredible Rosie and Jake were, the food was outstanding and both were brilliant with our son Arlo. We enjoyed it so much that we are thinking about coming back in Feb / March." (Ali Bovis, Caribou, Dec 2019)
  • “I can tell you on behalf of the group that we had an excellent stay and were extremely well looked after by Cat and Clive. They were very attentive to our needs and nothing was too much trouble. The chalets are perfectly positioned for the skiing and village, plus very well appointed. We have had a boys January week in Montchavin every year for the last 10+ and will no doubt be returning in 2021. I will most certainly contact you in the autumn to discuss the next trip.” (Martyn Pacey, Hermine, Jan 2020)
  • “We had a fantastic time. Really couldn’t have asked for better. Pat and Pete were fantastic hosts, and really looked after our every need. They were great to have around; they provided a wealth of knowledge on the area and where to ski and were only too happy to answer our million questions pertaining to every other aspect of skiing in Montchavin. The food was of a great standard, and we honestly enjoyed (aka loved) every meal. The chalet was really nice and clean. This experience was certainly one of our best ski trips ever.” (Tessa Kershaw, Lievre Blanc, Jan 2020)
  • Thank you for allowing us to share your wonderful chalet. We all thoroughly enjoyed our stay in Montchavin, and in your apartment with Pete and Pat. Pete and Pat were awesome, and the food was superb. We had a great time, and will spread the word this side. (Chris Cooke, Lievre Blanc, Jan 2020)
  • We had the most amazing week at Christmas this year. The chalet was great, the other guests were brilliant company, the skiing was awesome, the food was fabulous and Pete and Pat were the perfect hosts. As far as ski holidays go, we don't know how it could get any better! (Kevin Smith, Lievre Blanc, Dec 19)