Kitchen Head Chef

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Position Overview

We are seeking an experienced and passionate Head Chef to lead our kitchen operations at SHMS Caux. This role is ideal for a culinary professional who thrives in a fast-paced environment and is motivated to contribute to both operational excellence and student development.

The Head Chef will oversee all food production, ensure the highest culinary standards, and play an active role in supporting the practical training of hospitality students.

Key Responsibilities

Kitchen Operations

• Lead and manage all kitchen operations across multiple outlets, including student dining, banqueting, and special events
• Ensure consistent quality, presentation, and service standards
• Develop creative, seasonal menus adapted to an international student body
• Oversee food production for daily operations and large-scale events
• Plan and execute catering for internal and external events, including VIP functions and graduation ceremonies
  

Team Leadership

• Supervise, train, and motivate kitchen staff
• Foster a positive, professional, and collaborative working environment
• Support team development through coaching and performance management
  

Student Engagement & Training

• Support the practical training of students within kitchen operations
• Act as a mentor by demonstrating professional culinary techniques and standards
• Collaborate with academic teams to align operational activities with learning objectives
  

Food Safety & Compliance

• Ensure compliance with HACCP standards and Swiss food safety regulations
• Maintain high standards of hygiene, cleanliness, and workplace safety
• Monitor stock rotation, storage, and labeling procedures
  

Cost Control & Procurement

• Manage food costs in line with budget targets
• Oversee inventory, purchasing, and supplier coordination
• Implement waste reduction and sustainable practices
  

Profile & Qualifications

• Proven experience as a Head Chef or as Sous Chef, ideally within hospitality industry or high-volume operations for at least 4 years
• Culinary diploma or equivalent professional training
• Strong knowledge of international cuisine
• Experience in large-scale catering and banqueting
• Solid understanding of HACCP and food safety standards
• Strong leadership and organizational skills
• Experience in training or mentoring is an advantage
• Fluent in English and French
  

What We Offer

• A unique working environment within a leading hospitality school
• Opportunity to contribute to the development of future industry professionals
• Dynamic, international workplace