Deputy Head Chef

About the job

• Support and represent the head chef in all areas
• Preparation of fresh hot and cold dishes
• Co-creation of seasonal menu plans and offers
• Responsibility for inventory management, orders and storage organisation
• Ensuring compliance with hygiene and quality standards (HACCP)
• Planning and preparation of adapted diets, taking allergens and special nutritional needs into account
• Assisting with events and receptions
• Promoting modern, healthy and guest-oriented catering

• Completed training as a cook with a federal certificate of competence (EFZ)
• Several years of professional experience, ideally with initial leadership experience
• Enjoyment in taking responsibility and supporting people
• Independent, structured and solution-oriented working style
• Good knowledge of inventory management and HACCP
• Training as a diet cook or willingness to complete such training
• Flexibility and commitment to work on weekends and public holidays for the well-being of our guests
• Identification with our mission statement and corporate values

• A responsible key position with scope for creativity
• A respectful working environment with short decision-making paths
• A committed team that lives cohesion and mutual support
• A meaningful role where you make an important contribution to the well-being of our guests every day
• Opportunities for personal and professional development
• Attractive employment conditions with generous benefits, good social services, discounts and free parking

Would you like to help us ensure that enjoyment and quality are at the centre every day? Then we look forward to receiving your application and to meeting you in person.

For further information, please contact: Ms Daniela Keiser, Head of Hospitality, Tel. +41 (0)62 919 22 11, hrm@klinik-sgm.ch or visit klinik-sgm.ch/jobs