About this role
Responsibilities
• Ensure that the quality of food and hygiene reach the school's standards. • Ensure inventory management, control product consumption dates, and regularly monitor fridges and freezers. • Train and supervise apprentices and cooks under his/her responsibility. • Manage the storage, cleanliness, and hygiene of his/her workplace. • Prepare all culinary items assigned to his/her section according to the standards in force and the Head Chef's instructions. • Have excellent knowledge of food production for banquets, buffets, and à la carte service. • Develop and prepare menus in collaboration with the Head Chef and be able to work independently. • Respect production according to the meal plan and be able to manage the service. • Maintain good interaction with the Production Kitchen on the Bulle Campus and create synergies. • Organise purchase orders and deliveries when required. • Control the cleanliness of the kitchen according to the weekly cleaning schedule. • Always demonstrate best working practices and strong inventory management skills. • Master different cooking methods, sauces, and have excellent knowledge of HACCP practices.
Profile and Experience
• CFC Cook qualification or equivalent diploma. • Pedagogical certificate is an asset. • Fluent in French and English. • Committed to continuous improvement. • Minimum of 5 years' cooking experience or at least 2 years as a Chef de Partie in a reputable establishment. • Participate in pedagogical workshops.
Other Information
• Type of contract: Permanent contract (open-ended) • Employment rate: 100% • Location: Glion Campus (Route de Glion 111, 1823 Glion) • Start date: 1 September 2026
To apply : [email protected]