100% Sous-Chef

Thanks to its 800 collaborators, the Intercantonal Hospital of Broye (HIB) provides acute care and rehabilitation services. Its ambition is to be a dynamic, innovative health institution aiming for excellence for the benefit of the Broye population. To meet the many challenges ahead, HIB is looking for a:

Your mission

• Provide quality kitchen services in compliance with professional standards and institutional concepts.
• Participate in menu planning according to the expectations of patients and residents.
• Organise and manage daily kitchen activities by optimising resources, equipment, and supplies.
• Ensure the reception, quality, and management of goods as well as the maintenance of equipment.
• Supervise, oversee, and support collaborators under your functional responsibility (cooks, assistants, apprentices, interns, civilian service personnel).
• Ensure effective communication with teams, patients/residents, and internal/external partners.
• Actively participate in projects, work sessions, and continuous improvement of practices.
• Ensure compliance with hygiene, safety standards, and institutional directives.

Your assets

You hold a Federal VET Diploma in Dietetics or a Federal Certificate in Dietetics. You have proven experience in collective catering or restaurant services, ideally in the hospital or institutional sector. Equipped with organisational and interpersonal skills, you know how to work in a team, manage priorities, and support collaborators in their development. Rigorous and autonomous, you master the use of kitchen machines, equipment, and IT tools. Driven by a spirit of continuous improvement, you commit to respecting the RSS values: Respect, Responsibility, Professionalism.

Start date: Immediately or to be agreed.

We thank you for submitting your complete application file by applying online.

To allow us to review your application under the best conditions, please send us a complete file including a cover letter, a CV, as well as copies of your diplomas and work certificates. Incomplete applications may not be considered in the selection process.

For any additional questions regarding this position, please contact Mr Jérôme Vazelle, Head Chef, at 026 662 86 13.

In case of technical difficulties, please contact our recruitment service at 026 662 81 91.

A recent ordinary criminal record extract as well as a special extract, both less than 3 months old, will be required before signing the contract.