Hotel

Top Hotel Hochgurgl is an exclusive luxury alpine hotel 2,150 m in the Obergurgl–Hochgurgl ski area, offering 30 double rooms and 41 suites. With its true ski-in/ski-out location, the property features a refined gourmet restaurant with half-board dining, a terrace, and a sophisticated bar, all designed to deliver an exceptional high-altitude hospitality experience. The hotel holds two Michelin Keys, underlining its outstanding comfort and service.

Permanent position

Operating period: November to April

Off-season period, Planning & preparation: May to October

Position Summary

The Chef de Cuisine is responsible for overseeing all culinary operations at the Top Hotel Hochgurgl, a high-end property located in one of the most prestigious ski areas in the Alps. During the operating season, he/she supervises daily production, ensures a premium gastronomic experience for the guests, and leads the kitchen team. During the off-season, the Chef focuses on planning, menu development, and operational preparation for the upcoming season.

Main Responsibilities

During the season (November–April)

• Supervise and coordinate all kitchen for all F&B outlets; breakfast, half board, terrace, schirmbar, Chef’s Table (Gourmet Concept), room service, banquet.

• Design and execute gourmet menus tailored to an international and demanding clientele.
• Ensure the quality, creativity, and consistency of the dishes served.
• Lead, train, and motivate the kitchen team 
• Ensure strict adherence to hygiene standards, food safety, and HACCP regulations.
• Manage orders, receiving of goods, and control of food costs.
• Collaborate with the F&B management to ensure smooth service and an exceptional guest experience.
• Adjust operations based on fluctuations in guest volumes throughout the season.

Off-season (May–October)

• Develop new menus, seasonal offerings, and culinary concepts.
• Contribute to budget planning, cost control, and process optimization.
• Recruit and select kitchen staff for the upcoming season.
• Negotiate with suppliers and review partnerships as needed.
• Prepare inventories, purchasing plans, and operational strategies.
• Implement or improve quality standards and internal procedures.
• Conduct culinary research and stay up to date with gastronomic trends.

Desired Profile

• Proven experience as a Chef de Cuisine in a 4* or 5* hotel, ideally in an alpine or seasonal environment.
• Excellent organizational skills and ability to perform under pressure during peak season.
• Strong leadership, team development skills, and a collaborative mindset.
• High culinary creativity and strong product knowledge.
• Solid understanding of hygiene standards and food safety regulations.
• Ability to anticipate, plan, and structure off-season activities.
• Strong cost management skills and ability to optimize processes.
• Proficiency in German or English (an asset).

What We Offer

• An opportunity to work in a renowned high-end hotel in the heart of the Alps.
• An exceptional work environment with an international clientele.
• Significant creative autonomy and the possibility to develop your own culinary signature.
• Accommodation available during the season.
• Seasonal contract with off-season months dedicated to strategy and preparation.