Cook: 80-100%
Mensa UZH Zentrum
Zürich
Key information
- Publication date:30 October 2025
- Workload:80 – 100%
- Place of work:Zürich
Job summary
Join Mensa UZH Zentrum as a Cook (80-100%) starting February 2, 2026! Enjoy a dynamic work environment with great benefits.
Tasks
- Prepare and serve daily meals for students and staff.
- Ensure use of regional and sustainable ingredients.
- Participate in catering for internal and external events.
Skills
- Experience in professional kitchen settings preferred.
- Strong culinary skills and creativity required.
- Ability to work collaboratively in a team.
Is this helpful?
Are you our new team member who will support us as a cook (80-100%) starting February 2, 2026, or by arrangement?
You will work 5 days a week between Monday and Saturday from 6:30 a.m. to 4:30 p.m. or from 10:00 a.m. to 8:00 p.m., optionally in an 80% or 100% workload.
You will work 5 days a week between Monday and Saturday from 6:30 a.m. to 4:30 p.m. or from 10:00 a.m. to 8:00 p.m., optionally in an 80% or 100% workload.
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
Mensa UZH Center
The gastronomy of the University of Zurich Center has four different outlets with a total of 1,600 seats. Approximately 2,500-3,000 lunch menus and 400 dinners, which are delivered, are produced daily. Additionally, internal as well as external catering is carried out. True to the ZFV philosophy, fresh food is cooked on site with regional as well as ecologically sensible and fairly traded products.
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.
