Bâle Hotels Group
Coop Tagungszentrum
Chef: Cook Coop Conference Centre
- 30 July 2026
- 50 – 60%
- Temporary
- German (Intermediate), English (Basic knowledge)
- Coop Tagungszentrum
About the job
The BÂLE HOTELS GROUP unites six hotels and two conference centres under one roof, representing hospitality, utmost comfort, and a passion for gastronomy. This includes the Hotel Pullman Basel Europe****, Hotel Victoria****, Hotel Basler-tor***, and the Boutique Hotel Märthof**** in Basel, Hotel Savoy**** in Bern, Holiday Inn Express*** in Oftringen, the Coop Conference Centre in Muttenz, as well as the Hôtel du Léman centre de séminaire in Jongny. Together, they create unique experiences for travellers, conference guests, and connoisseurs.
The Coop Conference Centre in Muttenz is one of the leading seminar and conference centres in Northwestern Switzerland. It is not only available to the entire Coop cooperative and its subsidiaries but is also heavily used by third-party companies. With 24 seminar rooms, a plenary hall for 200 people, a restaurant with 170 seats, and 37 hotel rooms, we are known for high service quality, a versatile offer, and top-notch cuisine.
The Coop Conference Centre in Muttenz is one of the leading seminar and conference centres in Northwestern Switzerland. It is not only available to the entire Coop cooperative and its subsidiaries but is also heavily used by third-party companies. With 24 seminar rooms, a plenary hall for 200 people, a restaurant with 170 seats, and 37 hotel rooms, we are known for high service quality, a versatile offer, and top-notch cuisine.
Chef: Cook Coop Conference Centre
Responsibilities
- Preparation and attractive presentation of dishes for à la carte service, seminar catering, banquets, and aperitifs
- Independent management of a kitchen station as well as support of other stations
- Preparation of daily mise en place for restaurant and event operations
- Participation in planning and implementation of seasonal menus, buffets, and special events
- Receipt of goods, quality control, and proper storage of foodstuffs
- Co-responsibility for orders and economical use of goods
- Compliance with HACCP guidelines as well as hygiene, safety, and quality standards
- Participation in training and support of apprentices
- Active collaboration with service, seminar, and event organisation to ensure smooth operations
Requirements
- Successfully completed training as a cook/chef
- Professional experience in hospitality, gastronomy, or banquet and seminar sectors is an advantage
- Enjoyment of a varied kitchen with restaurant, seminar, and banquet operations
- Independent, structured, and quality-conscious working style
- Creativity and interest in co-designing dishes and offers
- Team spirit, reliability, and resilience even in hectic situations
- Good German language skills, additional language skills are an advantage
- Willingness to work on weekends and during events
- High quality and hygiene awareness
- Well-groomed appearance and a service-oriented personality
- Benefits: up to 20% discount in all formats of the Coop group
- Employment conditions: loyalty bonus
- Working hours: 5 weeks holiday
- Further training: support for further training and training offers from LGAV and Coop
- Sustainability: hotel-owned employee drinking bottles: together against plastic use
- Communication: informal "Du" & "Heartist" culture
- Health: Update-Fitness: CHF 200 discount on annual subscription
Your contact person
of the Coop cooperative
Diana Latigan
Human Resources
