Dietary Cooks in the Hospitality Service (for the main kitchen)

The Hospitality Service is looking for two dietary cooks with a workload between 80% and 100% (permanent contract) for the main kitchen of the hospital building. The starting date is to be agreed upon.

Context:

The University Hospital Centre of Vaud (CHUV) is one of the five Swiss university hospitals and is ranked among the best hospital institutions worldwide by Newsweek magazine. Thanks to its collaboration with the Faculty of Biology and Medicine of the University of Lausanne and the EPFL, it plays a leading role in the fields of care, research, and education.

The Hospital Logistics Department (LOH) is tasked with ensuring that care, teaching, and research units can fully focus on their core activities by providing and developing efficient logistical operational services (disinfection and maintenance, patient transfers, sterilisation, catering, goods transport, stock management, etc.).

The Hospitality Service catering (HOT) brings together several major kitchens that produce more than 2.2 million meals annually for patients, staff, and visitors. This activity is carried out by more than 280 professionals committed to quality, food safety, and service.

Mission:

• You prepare culinary dishes respecting dietary prescriptions and the specific needs of patients
• You produce and distribute quality meals, adhering to professional standards and those specific to hospital catering
• You apply recipes developed as a team and ensure the quality of their presentation
• You share useful information for the smooth running of tasks and ensure continuity of service
• You strictly comply with the hygiene and safety directives in force within the institution
• You participate in the training of apprentices in the kitchen
• You may be required to work at different sites (work in windowless rooms depending on location)

Profile:

• You MUST hold a Federal VET Diploma (CFC) as a dietary cook or an equivalent qualification in dietetics, for example, the dietary cook certificate obtained through continuing education validated by a professional exam
• You have at least 2 years of experience in the culinary field; experience in a hospital or collective catering environment is an asset
• You have completed or are willing to complete the company trainer course (an asset)
• You have proficiency in French, both spoken and written
• You demonstrate rigour, autonomy, and organisation
• You have good command of common office software tools
• You are willing to work evenings, weekends, public holidays, and to be on call

We offer:

Becoming a collaborator at the University Hospital Centre of Vaud means benefiting from:

• First-class social benefits, 20 days paternity leave, and 4 months maternity leave (with the possibility of an additional month of breastfeeding leave)
• Regular salary progression adapted to responsibilities
• A 13th month salary and 25 days of annual leave
• A minimum of three training days per year, with access to a varied offer within the CHUV Training Centre and partner training centres of the State of Vaud
• Social, cultural, and economic benefits offered to members of the H-Oxygène association
• Benefits within the mobility plan (discounts on public transport subscriptions, promotion of "Mobility" vehicles, and discounts on electric bike purchases)
• Staff restaurants in each hospital building with preferential rates.

Contact for information about the position: Mr Jean-Claude Evesque, head of kitchen sector BH04, tel. 079 556 17 46.