Junior Sous-Chef 100%
Restaurant Bellavista
Zürich
Key information
- Publication date:22 October 2025
- Workload:100%
- Place of work:Zürich
Job summary
Join Restaurant Bellavista as a Junior Sous-Chef starting December 2025! Enjoy a vibrant work environment with great benefits.
Tasks
- Assist in preparing seasonal dishes using local ingredients.
- Support event catering during evenings and weekends.
- Engage in internal growth opportunities within the company.
Skills
- Experience in kitchen operations is desirable.
- Strong teamwork and communication skills.
- Passion for culinary arts and creativity.
Is this helpful?
Are you our new team member who will support us as Junior Sous-Chef from December 1, 2025, or by arrangement?
You usually work Monday to Friday from 7:00 a.m. to 4:00 p.m. During events, you also work in the evening or on weekends.
You usually work Monday to Friday from 7:00 a.m. to 4:00 p.m. During events, you also work in the evening or on weekends.
20% discount in all public ZFV restaurants
1 vacation day gifted on your birthday
Participation in company success for all employees from 20% workload
No meal deduction - ZFV offers employees meals in the establishments
Internal promotion and location change opportunities
Restaurant Bellavista
Bellavista is a public restaurant on the ETH Zurich Hönggerberg campus. The pavilion-like building with award-winning interior design includes, besides the serviced area with a total of 180 seats, a lounge area, a terrace, and a coffee bar. Cooking is done with seasonal ingredients from regional production. Bellavista caters to ETH employees and external guests during weekday lunches; in the evenings and on weekends, events, private occasions, and weddings are held.
Employer: As a cooperative, ZFV-Unternehmungen operates in seven business areas and around 200 meeting places throughout Switzerland. As a fair employer, we are committed to equal opportunities and inclusion and live an open corporate culture with plenty of room for self-development. In all our activities – from partnerships to innovation to lived hospitality – collaboration at eye level is just as central as our commitment to sustainability.
