The Venue

40 seat restaurant in a ski resort known for its incredible powder boarding/skiing. It's smart casual dining and the clientele are mainly international guests so we are not looking for a Japanese specialist but someone who can create great food across a few different cuisines.

The Kitchen & Team

It's a small but well set up kitchen (its only 40 covers :0), the owners work locally and are Aussie's so you will have support and no cultural / lanuage gaps.

The Aussie Chef that ran the kitchen for the last few years is also available to give a good hand over brief as well as kitchen staff from last season that will be there this year and know how things work.

The team is caring and professional with a majority consisting of locals, who care about what they plate up and big team players. They just need someone to take the reins.

The head chef will be reporting to the owner of the company, who is a seasoned professional. He is a humble person who shows a lot of respect and gives plenty of freedom to the staff.

The Role

It probably goes without saying being a 40seater but this is a hands-on cooking role. Most times it's just you and a kitchen hand, in the evening, might be another person to assist.

Probably that main thing is someone that is flexible and works with what they have. There are lots of great things about being in a ski resort BUT part of the challenge is suppliers are not around the corner and there is no big team to lean on you are really the center of this kitchen. You need to be super reliable and able to make it happen when things go off track.

Other traits that will see you do well in this role:

• Positive attitude
• Cool under fire, there is no room for agro Chefs (it would be a very short season)
• Good with Creative Vegetarian and Vegan options, this is in demand so not just a nut loaf :0)
• Creative and enjoys working with what you have
• Collaborative works well with others
• Hard working and takes responsibility (it's a great role but no doubt its hard work)
• Mature and relaxed energy, someone happy to fit in with the respectful Japanese vibe

Benefits

Work a season with will start around December 20th and finish 10-12weeks later. You will be provided with:

• Cooking in a cool 40 seats venue with access to incredible produce
• Working with / for really nice people
• Accommodation - Your own room
• All boarding/skiing equipment
• Maybe a lesson or two :0)
• Season lift pass
• Good salary on top (the last Chef saved $9K AUD, its true I know him)

Visa criteria

The role starts in Japan around December 15-20.

If you have a Japanese passport or permission all good. If not would be going on a working holiday visa which means you will have to be between 18-30yrs.