Sous-Chef:in — ZFV-Unternehmungen

Full description

This workplace will open in January 2027 and, as one of the most exciting multi-discipline businesses in Swiss gastronomy, includes a free-flow restaurant with around 280 seats as well as a terrace with a further 120 seats, a bar, catering, seminar catering and a hotel with around 168 rooms under one roof. The meeting place on Lake Murten in the heart of the Three Lakes Region creates an inviting meeting point for various groups of guests. This also includes the CEL event location with 45,000 seminar guests every year. There, our team looks after various events – from banquets to summer parties and small celebrations to large events. Are you our new team member who will support us as sous chef on January 1st, 2027 or by appointment? You work five days a week between Monday and Sunday in early, middle or late shifts between 6:00 a.m. and 9:00 p.m. Events take place on weekends, some of which require attendance until 3:00 a.m. The company holidays include Easter, two weeks in mid-July and two weeks over Christmas. The remaining vacation days can be freely chosen. Your task menu:

• Participation in the management and organization of the entire kitchen area
• Ensuring high quality of food and active participation in production
• Active participation in the preparation of food on all positions in the kitchen area
• Creation of the mise en place
• Collaboration in the further development of an inspiring and innovative offer planning
• Collaboration in the calculation, implementation and formulation using the merchandise management system
• Analysis of customer and guest needs as well as assessment and implementation of relevant trends
• Goods receipt and warehouse management
• Completion of various administrative tasks
• To make the ZFV leadership model "we make others successful" tangible in everyone's everyday life.
• Promoting a culture of trust, courage, transparency and joy
• Embody, understand, represent and drive vision and strategy
• Track, prioritize, and measure implementation
• Driving forward the implementation of ZFV's sustainability and environmental strategy
• Promotion of team building and employee development Your recipe for success:
• Basic training as a chef: EFZ or basic gastronomic training EFZ with additional training as a chef: EFZ
• 8 years of professional experience in the gastronomy / hotel industry
• Kitchen experience in all positions in the kitchen
• Very good oral and written German skills
• Agile and innovative mindset
• Goal orientation
• Customer orientation
• Ability to work in a team
• Willingness to learn
• Leadership What we offer you: We create teams that support each other and in which you are encouraged. We work together and focus on everything that is good for you. Among other things, we attach great importance to pay transparency and equal pay. For this position, we offer an annual salary of between CHF 60,000 and CHF 71,500 (incl. 13. Monthly salary). If you would like to share your passion for gastronomy with us, we look forward to receiving your complete online application.

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