What does being a Mark Warner chef involve?
Becoming a chef at Mark Warner allows you to use and develop your professional skills in fun and adventurous surroundings. You’ll be part of a dynamic team, preparing quality meals from our menu for our guests and staff alike.

As with all kitchens, the work can be demanding and you’ll need to be dedicated. However, you’ll find the Mark Warner environment provides a fantastic opportunity to work hard and play hard! Employment runs on a seasonal basis with excellent potential to progress from one season to the next.

Hours

Our kitchen teams work on a rolling rota over 6 days a week, covering a range of shifts from breakfast, lunch, tea and dinner, with the pattern changing from one week to the next.

Benefits

Wage of £70-£250 NET per week + bonus for senior positions

Accommodation
All meals
Return transport to resort
Medical Insurance
Uniform - chefs whites will be provided but you will need to provide your own chefs shoes
Half price drinks in our bars
Ski equipment and lift pass (winter)
Use of watersport and activity facilities (summer)
+ Many more discounts in resort

Our food

All our kitchens work from our carefully designed set Mark Warner Menu, a comprehensive standard recipe file of carefully selected dishes from years of experience and creativity. The Menu includes starters, mains, desserts and cakes, including a special selection for our younger guests.

Guest Meals

You will be responsible for providing the following meals for our guests:

Full breakfast buffet - to include a selection of hot foods, cereals, fresh and dried fruits, breads and patisserie items

Afternoon Tea - selection of freshly baked cakes and biscuits, soup and fresh breads

Evening Meal - full TDH menu or buffet with 3-4 choices, see sample below

Example table d'hote menu

* Cream of Cauliflower & Almond Soup *
* Boudin Noire, Apple Compote & Cider sauce *
* Crisp Fillet of Red Mullet with Citrus Rissoto *
* Salade "Avalins" Endive, Pear, Bleu de Bresse & Walnuts *

* Slow Braised Belly of Pork with Parsnip Mash & Madeira Jus*
* Pave of Salmon, Crushed New Potatoes & Chive Beurre Blanc *
* Pommes Rosti with Mushrooms in Cream & White Wine & Parmesan Crisp *
* Spinach Tortellini with Roasted Pepper Coulis *

* Cinnamon Tarte Tatin with Vanilla Ice Cream *
* Prune & Armagnac Creme Brulee with Almond Tuile *
* Selection of Cheeses with Celery, Grapes & Savoury Breads *
* Choice of Ices *

Example buffet menu

* Normandy French Onion Soup finished with Cream, Cider, Croutons & Gruyere *
* Fillet of Beef Carpaccio with Balsamic Dressing and Rocket *
* Moules Mariniere with Fresh Thyme, White Wine, Garlic & Cream *
* Deep fried Brie with Polenta Crust & Roasted Tomatoes *

* Roasted Leg of Lamb with Jus *
* Toulouse Sausages braised with Lentils, Red Wine & Rosemary *
* Seared Fillet of Sea Bass on Braised Lettauce with a Tomato Viniagrette *
* Mediterranean Vegetable Lasagne with a Gratineed two Cheese Topping *

* Caramelized Raspberry and Almond Biscotti Custard *
* Rhubarb and Vanilla Clafoutis *
* Selection of Cheeses with Celery, Grapes & Savoury Breads. *
* Choice of Ices *

Click here for summer chef positions and details

Click here for winter chef positions and details