Work For Us

We are currently accepting applications for Resort managers, Chefs, Hosts, Drivers and Resort Assistants  in  Meribel and Val d’Isère.

If you are interested in applying please send your CV, a recent photo, menu plan (for chefs only) and covering letter to Clare at recruitment@fishandpips.co.uk – we look forward to hearing from you.

Recruitment

Fish&Pips is a small and personable chalet company based in two of the finest resorts in the Alps – Meribel and Val d’Isère. We pride ourselves on our exceptional food, friendly, professional service and superb chalet locations. Moving into our 12th winter we are looking ahead to next season and putting together a winning team once again for the coming 2017/2018.  Please get in touch if you are interested!

Over ten years of experience has proved to us that team work is key to the success not only of Fish&Pips but also of your season. We are looking for a hard working team that work well together (both in the chalets and on the mountain) to maintain our high standards, with masses of enthusiasm for the job in hand, a love for the mountains, an eye for detail and a professional attitude. We value our staff hugely as we recognise that they are fundamental in ensuring all of our guests enjoy every aspect of their holiday.

We are firm believers in looking after your staff and that a happy team makes for happy guests! We therefore think providing the following is essential: 3 Valley/Espace Killy pass, generous staff accommodation, a competitive package that has been revised for the 2017-18 season, more skiing time than most, giving our chefs free rein in the kitchen, amongst numerous other perks you get from working in a small team such as ours.

‘Smaller, more bespoke companies offer a different, but equally attractive experience. Working for a more niche organisation, such as Le SkiFish & Pips or VIP Ski, can feel more personal – as if you’re a very important part of the company, rather than a cog in a much bigger machine.’ – Telegraph Ski and Snowboard, August 2017

http://www.telegraph.co.uk/travel/ski/articles/How-to-get-a-job-as-a-seasonaire-in-a-ski-resort/

Chalet Chef
Download the PDF for more information. Apply now for 2017-18 - taking applications for mid-season starts
Self Catered Manager- Meribel
Position filled for 2017-18. Please check back with us in March for the 18-19 season
Resort Manager- Meribel
Position filled for 2017-18
Resort Manager - Val d'Isere
Position filled for 2017-18
Chalet Host
We are now fully recruited for Chalet Hosts for the coming winter, we do have a reserve list in case we need any help over the course of the season. Please do get in touch if you would like to be considered for this list
Driver -Meribel
D1 Licence holders or RosPA qualified drivers only
Resort Support -Val D'Isere
Position filled for 2017-18
Resort Support- Meribel
Position filled for 2017-18

Chefs – a quick note on menu plans:

If you are interested in applying for a chef position please include a three day menu plan designed to the highest possible standard you feel you can create. Fish & Pips strive for some of the best food in the Alps so do bear this in mind when designing your menu. We have a generous budget in our chalets and we are looking for some interesting, creative, current menus to take our chalet holidays to the next level. We would like to see the following courses included on your menu plan · Breakfast special · Afternoon tea · Canapés x 2 · Starter · Main course · Dessert · Petit four

Any other courses thrown in are always a bonus too!

We look forward to hearing from you!

Holly & Philippa x

 

Team Testimonials 

"Working for F&P was a delight and 5 months I shall cherish forever. You enter in to a family brought together for love of the snow and dancing like an idiot, and yet Team Fish refuses to be clicky; always meeting new people. For me - the bonus of working in Meribel Village meant that the family extended to every other company who had the privilege to work in that part of town too; centred around a bar that even Cheers would be jealous of. We were spoilt with great guests keeping every week refreshing and different.

It is hard for my dad to understand why I would want to go and "clean toilets" for another 5 months; but it is one of the most satisfying and rewarding jobs I have ever had, perpetually motivated by the positivity of good company, love of the mountains, fun music, a frothy continental lager or two, and learning from incredible chefs... and I would join the team again in a heartbeat!" 
- Emily Mayne, Chalet du Guide
From a professional perspective, being a Fish and Pips chef for 3 winters was a major part of my development as a chef. In pre-season training I got to try out new menu ideas in various demos, I swapped ideas around with the other chefs and refined my cooking style courtesy of demonstrations and informal menu discussions with Adam Byatt (google him) and some of his brigade which still influence my menus and methods today. Fish and Pips pushed me out of my comfort zone in a way previous jobs had not, and helped me develop through each season into a chef comfortable on any section in any kitchen. Friends, relatives, and many guests, used to ask 'when are you going to get a real job?'. Make no mistake, there is nothing 'not real' about this job. You'll work hard, but you will be supported where you need it, and you will gain so much more than if you take the easier option.

From a non-work perspective Fish and Pips is a great company to be a part of. They want you to ski and have fun, and they will help where they can - from free rental ski equipment and a few starter lessons if you need them, to staff ski away days and picnics on the hill in the spring sun. Sometimes Holly will even shout you a Genepi after work! The friends you make in 5 months in France will feel as close as if you'd known them 5 years! Just don't make too many life plans for after your winter season, you might find you want to do another one.....
- Duncan Smith - Meribel Chef, 2012 - 2015
I was a part of F&P for 4 years, and very year it felt more and more like coming home.

From waking up first thing in the morning in the mad house, ensuring everyone makes it up the hill to work on time to settling into your working day and trying to race everyone else to be the first out on the hill! No two days are ever the same, and every week of guests brings new faces into your chalet. New dinner chat, new laughs and new experiences.

Meribel Village will always be my home I think. Having done 3 seasons before I found F&P I never thought I would end up staying in any resort as long as I have. I did two seasons running a chalet with my other half, and then another 2 as RM. F&P expect a lot of from you, they put their guests in your hands, their reputation and high standards are continually checked upon to ensure they are being maintained. But the rewards far out way any of the challenges, and it makes every day a little bit better than the last.

Seasonal work is full on, but if it is so worth it. Having to opportunity to get up in the morning and look up a mountain of fresh snow, knowing you know where you can still find fresh lines, knowing you can walk into the little bar in village and there will be a handful of people that although you may have only recently met are your new family, and knowing that the more you put in the more you will get out!! All of these are things you NEED to experience!

Although I no longer work for F&P, I still consider myself a part of the family and know there will always be a happy F&P face in the Lodge du Village to talk to when I make it to that end of the valley. The Three Valleys is my winter home now, and the 3V should be everyone’s winter home for at least one winter! Whether you’re fortunate enough to work for the F&P family is entirely up to you, but I suggest you take the chance and get ready for a full on winter of friends, new family, lots of skiing and more fun than you knew could be had in those temperatures!!

Hope to see you there!
- Nicky Clode - Resort Manager and Chalet Host, 2012 - 2016