Deputy Head of Kitchen / Sous Chef

About the job

Become part of the opening team

The Appenberg is located above Zäziwil in the Emmental and will be gradually reopened from spring 2027 after extensive renovation. The hotel village consists of several historic buildings and combines work, enjoyment, and relaxation in one place.

The hotel village has 48 hotel rooms, 16 seminar and workshop rooms of various sizes, as well as several banquet and event rooms. The gastronomy includes a restaurant, two halls, a garden terrace, a bar, and other meeting places with a total of around 240 seats.

The Appenberg sees itself as a place where people come together, work with focus, gain new perspectives, and consciously take time to rest in between.

In the midst of the Emmental rolling hills, a hotel village with history is emerging, offering space for genuine encounters, inspiration, and simple moments in nature.

With the reopening, not only a place for guests is created, but also a new business. Teams, processes, and structures are being established. Those who join us can help shape, take responsibility, and influence the Appenberg from the very beginning.

Our kitchen

Our kitchen is traditionally rooted and at the same time open to new ideas. Regional and seasonal are a matter of course for us. We focus on simple products and turn them into dishes with character. We are neither a gourmet restaurant nor a traditional country inn, but a contemporary Emmental restaurant with a clear signature.

Your task

You support the head of the kitchen in daily operations and are right in the middle of the action. You work operationally, coordinate processes, keep an eye on quality, and are the contact person for the team. In the absence of the head of the kitchen, you take over the professional and organisational responsibility for the kitchen.

This position is suitable for a personality who likes to take responsibility, wants to develop further, and enjoys actively shaping a modern, regional kitchen.

What you are responsible for with us

• Supporting the head of the kitchen in leadership, planning, and organisation
• Operational work and coordination of daily kitchen processes
• Ensuring mise en place, production processes, and quality
• Guiding and supporting kitchen staff
• Contributing to menu planning, recipe development, and creative input
• Assisting with purchasing, goods receipt, and inventory management
• Compliance with hygiene and quality standards
• Operational work during à la carte, tavolatas, banquets, and events
• Deputising for the head of the kitchen during their absence

What is important to us

• Completed professional training as a cook with a federal certificate of competence (EFZ)
• Several years of experience in the kitchen, experience in à la carte and events is an advantage
• Enjoyment of seasonal, regional, and creative cuisine
• Structured, reliable, and independent working style
• Clear, respectful leadership and enjoyment in developing a team
• Organisational talent, resilience, and a sense of quality
• Conscious use of resources
• Willingness to work weekends

What belongs with us

Active participation in repositioning the Appenberg and its culture

Free drinks during working hours

Strong discount on the mobile phone subscription with Swisscom

Discount on selected insurance premiums with Mobiliar

Discounts in our gastronomy for you and up to five additional persons

Shared experiences such as team outings, shared meals, or after-work drinks

Regular feedback and development discussions instead of a single annual review

How to apply

We do without a classic cover letter. Send us your CV, a few personal lines about yourself and your motivation to become part of the new Appenberg, as well as your salary expectations.

For the attention of
Flavia Bebi and Mario Bless
Co-Management Appenberg