The ideal candidate will join our dynamic team, working closely with both staff and students to support our mission of delivering high-quality culinary education. This role involves overseeing kitchen operations, managing culinary production, and guiding students through both practical and theoretical components of their training.

Key Responsibilities:

• Supervision: Manage daily kitchen operations and ensure quality food production for students and staff.
• Control: Oversee food preparation within budget, manage kitchen inventories, maintain HACCP standards, and ensure proper use and maintenance of equipment.
• Management: Plan semester menus, supervise food production and purchasing, create staff schedules, and maintain student discipline in kitchen areas.
• Teaching: Lead practical food production classes, assess student exams (theory and practical), and provide culinary guidance.
• Communication: Coordinate effectively between kitchen and service teams and communicate with students to understand and meet their culinary needs.

Qualifications and Experience:

• Degree in Culinary Arts or equivalent certification
• Minimum 5 years’ experience in the culinary industry, ideally in supervisory roles within quality establishments
• Culinary teaching experience in a hospitality school is a strong asset
• Up-to-date with culinary trends, committed to high standards of food safety and quality
• Leadership skills with a proactive, creative, and positive attitude
• Excellent communication skills in English (French is a strong asset)

Eligibility: Swiss Nationality or C, B, L, or G permit, or EU/AELE citizenship.

If you’re ready for this exciting opportunity, please send your application to Write an email.

Only candidates meeting the profile requirements will be contacted.