Work and live in the French Alps
Moving to work and live around the world is my absolutely favorite way to explore the places. Especially the most exclusive and expensive ones!
This time, after two years home because of the Covid pandemic, I finally got the chance to sort out a skiing season!
Getting a job as Chalet Host in the Alps between France and Switzerland
What are the chalets?
Chalet holidays are a very British thing. Basically people fly to the Alps for a few days (or even a couple of weeks) to stay in nice chalets possibly right on the slopes. Usually any of them can accommodate an average of 10-12 people. And have an host cooking breakfast, the afternoon tea and dinner for them. If they are a big group they can book the whole place for them, but they mostly share the place and dinner table with other guests. We can see it as a kind of fancy and all inclusive hostels. Good for enjoying real mountain life vibes and making new friends. Without having to worry about cooking, cleaning and sorting things out. That was basically my job.
How to get a job in the Alps
I found the advertisement for my job just googling it. On a website with different winter jobs advertisements on it. I actually got the interviews with two of them, and finally choose the first one.
I have to admit Brexit made easier for Europeans to get this kind of job. As usually their were more likely to employ English people.
I sent my application in August, basically as soon as they posted the ad. But some of my co-workers also applied last minute. Generally speaking, the sooner the better I would say, just to be sure.
Other options to spot job opportunities are, as often, Facebook Groups. About a specific place or seasonal jobs in general. Like skiing seasonal jobs or something like that.
Even spontaneously sending your resume to companies emails and websites should do the trick.
More on working abroad here
Working in the Travel Industry in Covid times
between lockdowns and all the restrictions, the travel industry has been one of the more affected bu the pandemic. We were supposed to get the fist guests right after the training, but France government suddenly decided to close the boarders for English people. Which meant no work until the new opening, about a month later.
Luckily my company decided to keep all the staff up there waiting for good news. But some others have sent back the workers right away.
Unfortunately I spent some of those days in Covid quarantine myself. Looking at people skiing from my tiny apartment balcony.
But I admit I really enjoyed the remaining weeks of all day skiing! Especially as there were not many tourists around, and I pretty much got all the slopes for me
That said, I know everything has become a bit more expensive after (and during) the pandemic. But from an insider point of view, those businesses are making a massive effort to keep things going. So please try to help them if possible!
Working as a Chalet Host
as mentioned in the introduction, the job of a chalet hosts basically consists on cooking, cleaning and trying to help the guests making they staying as smooth as possible.
A typical working day starts around 7am, with some breakfast and afternoon cake and cooking. Together with start prepping and sorting things out for the dinner. The more the better!
In my chalet, the typical breakfast consist of baked croissants, milk, yoghurt, porridge, cereals, fruits and freshly delivered bread. Other than a cooked hot option, always changing between the typical salty English breakfast and french toast or pancakes.
After the breakfast service, is time to clean up the common areas and the rooms in need. And to prepare as much as possible for the dinner.
Out on the slopes by 11 at the most! Well, in theory at least
Works restarts around 5.30 or 6 pm, depending on what was on the menu and how much prep is already done. With properly cooking the meal and setting up the dining table.
Dinner served at 7.30 pm and (hopefully) end of the shift before 10 pm.
We had a very precise menu schedule to follow, so no time for improvising or try new recipes. But every dish was studied to make things as easy and quick as possible for us. And after the first couple of times everything got smoother.
The busier working days were the two changeovers. When old guests leave and new ones arrive, and the rooms need to be redone. Sometimes in a very short time.
New customers are usually understanding and ready to wait for their room. As long as they can go skiing in the meantime!
And finally, we got two days completely off for really enjoying the slopes.
So not a bad plan at all! With the best and warmest hours free for hitting the pistes.
Or taking a nap, in those lazy days!
Of course work comes first. And the amount of skiing are be able to actually get mainly depends on how fast you are to get things done.
But hopefully the calling of the mountains will make you more quick and efficient!
That was also one of the main goals of the two weeks of training we had. After, obviously, making us able to provide the best possible service to our guests
Be happy, ski more! Is the company motto. And the idea was to make it work for customers as much as for workers.
Chalet hosting in the Porte du Soleil
The company I was working for had its chalets in two different locations around the same ski resort, the Portes du Soleil. One is Morzine, a nice mountain town located just underneath the ski resorts. Just a Gondola lift away from the slopes.
And the other is Avoriaz 1800, the real skiing town. Jump on the links to know more about them!
I was initially supposed to be located in Morzine. But between Covid and all the different regulations nothing has been really sure from the start. And after moving up and down with all my stuff something like four times, I finally got my workplace for the season in Avoriaz.
I was running a nice ten people chalet right on the slopes
In the same building of another similar one, which made us able to sharing the prep and help each other when needed.
I really liked Morzine, a cozy town with nice mountain vibes and all you need. And also very close to Les gets, one of my favorite ski places of the area.
But staying in a remote place like Avoriaz definitely made my experience more complete: I was literally living on the slopes, the only “roads” around the town. So no waste of precious skiing time on the lifts!
But despite the bit of stress of moving up and down between the two, I’m glad I got the chance to experience living in both of them.
The only downside of Avoriaz were the snowing days. With lots of shoveling for us! But that can really change from a season to another.
Time for skiing between the hard work
I love doing sports and being outdoor. When living in Lapland I got very obsessed with Cross-country skiing. And I’ve pretty much spent every day off exploring the area.
But for some reasons I have always been a bit uncomfortable with alpine skiing. I learnt how to ski when I was a kid, and then haven’t been on a ski holidays for years. Only for a daytrip with my friends every now and then.
So I knew it was the time to fix that
And that’s one of the main reasons I decided to apply for this job.
Other than experiencing working on my own and finally doing some cooking!
I won’t hide it has been a bit difficult, especially on the starts. With loads of work to do between cleaning, cooking and trying to help the guests with all they need. Sometimes jumping right on the slopes for an intense skiing lunch break. And then eventually running out of energy in the middle of the dinner service.
Luckily most of the guest were pretty nice and helpful. They know you are doing all on your own and see the effort. After all they were there only for a short time and for having a very good time on the slopes! Obviously not everyone was as nice, but I got many people willing to help me in every possible way.
Even with cooking or mopping the floor!
And also between staff we were trying to help each other as much as possible. Making things definitely more enjoyable for everyone!
So Would I recommend this experience?
In short, yes! Either on a professional and on an experience point of view.
Even if cooking and cleaning are not really in your future career plans, you can get many useful insights from that.
For me the best teachings have been about time management, and probably decluttering. During the first days my kitchen was exactly looking like my office desk: tons of random things just all over the place. But with a bit of practice I got better. Also thanks to the teachings of my manager and friends.
Changeover days made me way faster with cleaning and making beds. A skill I will surely use in my home at least.
It is also a good way to start working a bit more independently and self manage your time and things to do. Without really focusing on hours and having to wait for others to do their things.
Just be ready for a real lot of tiring work
Busier holiday times and changeover days can be very overwhelming, with something like all day long shifts. We often had to run between the chalets looking for ingredients and (even worse) chasing linen and clean laundry during changeovers. Not really fun to carry in the deep snow.
Or jump outside to grab the massive food delivery before it got all frozen. Even if it was somehow always happening during the breakfast service.
Basically we always got to choose between freezing the veggies and burning the pancakes!
And lastly guests
I luckily cannot recall very big issues during this season.
But, as everywhere, people can get very pretending and annoying sometimes. Especially after a long delayed journey or other little big misadventures.
But the best and most important part is obviously the SKIING.
And getting the chance to live in the mountains and explore them (almost) everyday. Especially if you are lucky enough to stay in a beautiful ski-in ski-out chalet in the middle of Avoriaz!
Thank you for taking the time to read this post!
Feel free to leave a comment below or share it with your friends, if you liked it. I would really appreciate it : )
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