Cook: (Chef de Partie) 60-100%
Gastronomie im Verkehrshaus
Luzern
Key information
- Publication date:06 October 2025
- Workload:60 – 100%
- Place of work:Luzern
Job summary
Join our team as a Chef de Partie at Gastronomie im Verkehrshaus! Enjoy a vibrant work environment with great benefits.
Tasks
- Prepare fresh, market-driven cuisine with a touch of savoir vivre.
- Assist in catering for events up to 2500 guests.
- Promote local and sustainable food practices in our kitchens.
Skills
- Experience in a similar role; culinary training preferred.
- Passion for cooking and creativity in the kitchen.
- Strong teamwork and communication skills.
Is this helpful?
Are you our new team member who will support us as a cook: (Chef de Partie) from December 1, 2025, or by arrangement?
We are looking for a total of 2 people, at 60-80% and 80-100% workload. You will work 5 days a week between Monday and Sunday, without room hours.
We are looking for a total of 2 people, at 60-80% and 80-100% workload. You will work 5 days a week between Monday and Sunday, without room hours.
20% discount in all public ZFV restaurants
1 vacation day gifted on your birthday
Participation in company success for all employees from 20% workload
Standards well above L-GAV requirements
Internal promotion and location change opportunities
Gastronomy at the Swiss Museum of Transport
The gastronomy at the Swiss Museum of Transport in Lucerne includes a self-service restaurant, a bistro, and a café bar. Furthermore, the serviced restaurant "Brasserie" with 80 seats and a terrace offers high-quality and market-fresh cuisine with a touch of "savoir vivre." Additionally, internal as well as external catering for up to 2500 people is carried out. True to the ZFV philosophy, cooking is done fresh on site with regional, ecologically sensible, and fairly traded food.
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 – cooperation at eye level is just as central as our commitment to sustainability.
