Dietary cooking — Groupement Hospitalier de l'Ouest Lémanique
CHF 53'500 - 67'000
Groupement Hospitalier de l'Ouest Lémanique · Nyon (VD)
- Location
- Nyon
- Contract
- full-time
- Posted
- 12 days ago
SalaryCHF 53'500 - 67'000
Role overview
About us Joining the Groupement Hospitalier de l'Ouest Lémanique (GHOL) is the integration of a regional hospital of human size, recognized for the quality of its care and attention to the well-being of patients.
In Nyon, our teams combine professional requirements, proximity and spirit of collaboration.
In this context, we are strengthening our brigade and looking for a cook in dietetics, driven by healthy nutrition and quality dietetic cuisine.
- About us Joining the Groupement Hospitalier de l'Ouest Lémanique (GHOL) is the integration of a regional hospital of human size, recognized for the quality of its care and attention to the well-being of patients.
- In Nyon, our teams combine professional requirements, proximity and spirit of collaboration.
- Your Responsibilities
- · Culinary production adapted to our different diets
- · Work experience
- Minimum 3 years experience in hospital kitchen or EMS (medical-social environment).
Main responsibilities
- Your Responsibilities
- · Culinary production adapted to our different diets
- Preparation and preparation of meals in accordance with medical requirements (salt-free, diabetic, hypolipidic, residue-free, etc.), ensuring that the taste and appearance of the dishes are preserved. Control of modified textures
- Production of chopped, mixed or smooth textures for patients with swallowing disorders, with particular attention to the presentation and acceptability of meals.
- · Food security and quality
Key requirements
- · Work experience
- Minimum 3 years experience in hospital kitchen or EMS (medical-social environment).
- Minimum 3 years of experience in hospital or medical-social environment
- Attention to detail and organizational skills Team spirit and sense of responsibility
- High school diploma or equivalent recognized in Switzerland Dietetic Chef certification
- In Nyon, our teams combine professional requirements, proximity and a spirit of collaboration.
Application process
- Rigorous application of HACCP standards, allergen management, compliance with traceability procedures and active participation in maintaining quality standards. Interdisciplinary work
- Close collaboration with dieticians and hotel teams to adapt menus and continuously improve the food delivery of our patients.
Company and context
- Rigor and organization
- Ability to manage large production volumes while respecting strict nominative plan sheets.
- Knowledge of the Logimen program.
- · Team spirit and sense of responsibility
- At home in a structured environment, you enjoy working in a brigade and interacting with health professionals. Training
- Cookery CFC or title deemed equivalent required (recognized in Switzerland).
- CFC or Federal Cookery Patent in Dietetic Requirements What We Offer
- · Attractive hours: continuous work, without cut, with one-off weekends according to turns. •Stability and institutional framework: 100% position in a recognized regional hospital.
- Skills development: access to continuing training in hospital catering and HACCP.
- Possibility of hierarchical evolution within a few years. (Deputy Chef de Cuisine)
Additional details
- Preparation and preparation of meals in accordance with medical requirements (salt-free, diabetic, hypolipidic, residue-free, etc.), ensuring that the taste and appearance of the dishes are preserved. Control of modified textures
- Rigorous application of HACCP standards, allergen management, compliance with traceability procedures and active participation in maintaining quality standards. Interdisciplinary work
- At home in a structured environment, you enjoy working in a brigade and interacting with health professionals.
Notes and original content
- Preparation and preparation of meals in accordance with medical requirements (salt-free, diabetic, hypolipidic, residue-free, etc.), ensuring that the taste and appearance of the dishes are preserved.
- Control of modified textures
- Rigorous application of HACCP standards, allergen management, compliance with traceability procedures and active participation in maintaining quality standards.
- Interdisciplinary work
- Your profile
