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Hands down on my worst experience with a "hotel/company" ever I don't know where to start of
Apart from me having to cover all my travel expenses and them changing the hotel's location I was about to work last minute, when I arrived in the given location for them to pick me up, they had me wait for more than 3-4 hours because their coach lost the buses and the group guests. Starting straight with a bad impression
Arriving to Les Menuires the accomodation that they offer is an apartment of around 20 people using same bathrooms and toilets at the basement of the hotel. The staff food is basically what is leftover from the guests and nobody will inform you about your break times and the kitchen is definitely not a hotel kitchen. Worst and when I say WORST thing is that if you decide to leave
the place doesn't have public transportation and the hotel is not willing to cover you any transfer at all apart from the already scheduled one for the guests
which is only once a week! Basically you will be trapped up here without anyone really willing to help you
Dont make me start about the fact that I applied for a Chef de partie position and i thought I'd have a station to be in charge of
Nope instead of this I was introduced to a
kitchen team of basically kids that they didn't seem to need me at all and the only thing that they wanted me for was to do the jobs they weren't willing to do like more of a cleaning and preps .
Everything in this company yells unprofessional & unreliable! Extremely poor management
Unstable work schedule from an inexperienced supposed young "Chef" who I had to ask everyday about what time I'm working tomorrow like I came to work to the smallest family business shop . There should be a warning that the place is exclusively for skiers as if you dont ski you cant socialise or have much to spend your time up here with
I would give a zero stars review but might feel generous and add one for the beautiful snowy scenery

I took a job with Skibound in Les Menuires, in the French Alps, in their bar/hotel Le Skilt.
The benefits included live-in accommodation, reduced price season ski pass & ski rental. Wage was obviously as low as possible, but I think people expect this when doing a season in the french alps, and are going for the opportunity to ski and experience the lifestyle.
I thoroughly enjoyed the staff team, and the busy venue, however I have some serious issues with the management of the business and the way they treat staff.
From day 1, staff are treated as replaceable commodities to be used, rather than people.
Shifts are totally chaotic. A 30 minute break is deducted from every shift, however this is never planned into the shift by management, and breaks are regularly forgotten about.
In our contracts breakfast, lunch and dinner is supposed to be provided, with a blanket deduction from all staff wages. This was an absolute scam. Staff were regularly sent on lunch break with either no food available, or just a small amount of cheese, ham and stale bread. When I raised this issue, I was told to ask chefs to make me food, however I would not get the opportunity to ask before going on break, so the 15 minutes required for the busy kitchen to give out soup or any other paltry meal, would "eat" (excuse the pun) into your break time.
This could all be avoided with some planning and actual care from the management for their staff, but staff were always the last consideration.
Dinner was usually just the cheapest possible option to save costs for them, and breakfast options were cereal, and occasionally fruit and some pastry if it was ordered/prepared, which it regularly was not. This leaves me wondering where the food deductions went each month, and whether it was simply pocketed by the company.
The management regularly spoke about the tightness of money in the business and the need to keep margins tight, and save where possible. While I understand this, I do not appreciate that money was taken off us for food and yet we were not provided with adequate food. This was further exacerbated for me as managers would have whatever they wanted, when they got their breaks, sitting next to staff, who might only have a stale piece of bread and some cheese. Despite regular requests to resolve this, nothing was done over a period of 4 months.
Unfortunately this business needs to take a step into the 21st century when it comes to HR practices aswell; a kitchen staff member was homophobically abused to her face by the head chef. When this was brought as a complaint to senior management, nothing was done, and a member of junior management simply told me, it was much easier to replace a kitchen staff member than a head chef.
While some members of management were fantastic to work with and clearly very adept at what they do, the attitude of some of the senior management was regularly disdainful and they made it clear that all they cared about was the figures and business performance, and that staff welfare was not a concern, except for a few select, favourite staff members.
They have several active companies & websites for recruitment. I will leave the same comments for each.