Chef de Rang - Hermitage Hotel & Spa - Hermitage Hotel & Spa

Hosco Description of the company The Hermitage Hotel has been part of the prestigious Relais & Chateaux circuit since 1993 and boasts a significant experience in luxury hospitality throughout the Alpine arc since 1975. The working reality offered by the Hermitage is dynamic and stimulating. Our team represents the pulsing heart of our hospitality style: warm, welcoming, and caring. Currently, we are looking for new professional figures to integrate into our team. If you are passionate about hospitality and want to deepen your skills in the hotel industry, if you are highly motivated, have a predisposition to teamwork, and appreciate Alpine beauty, we would be happy to evaluate your candidacy. Working alongside us, you will have the opportunity to grow professionally in a welcoming and familiar environment, with an international clientele of high profile and can enjoy all the activities that Cervinia has to offer during your free time. Hermitage Hotel & Spa in brief: - Classification: 5 stars - Solutions available: 39 (28 rooms and 11 suites) - Circuit: Relais & Chateaux - Network: Virtuoso Travel, EcoLuxury Retreats of the World - Spa by Bellefontaine - La Chandelle Restaurant Job description We are looking for a qualified and motivated Chef de Rang to join our team. The selected figure will work in coordination with our Maître di Sala/Manager, contributing to ensuring impeccable service and an unforgettable experience for our guests. - Guest welcome and complete service management within one's range. - Menu presentation, wine pairing suggestions, and enological recommendations. - Operational coordination with the Maître di Sala/Manager to ensure fluidity and efficiency of service. - Care of mise en place and maintenance of our quality standards. - Supervision of service times and constant collaboration with kitchen and sommelier. Qualifications - Previous experiences in similar contexts or 5-star structures. - Excellent communication skills and predisposition to teamwork. - Knowledge of classic and contemporary service techniques. - Good knowledge of wines and table service. - Professionalism, attention to detail, and strong customer orientation. - Knowledge of English (other languages are a plus). Additional information - Fixed-term contract for the winter season from December 2025 to April 2026 - CCNL Tourism - Full-time availability on shifts from Monday to Sunday, with one day off per week - Availability of food and accommodation (shared) Sector: Hotel/Tourism Role: Restaurant/Hotellerie