Cook (Temporary Help) 20-%

Publication date:03 November 2025
Workload:20 – 100%
Place of work:Luzern

Job summary

Join us as a cook (Aushilfe) starting January 1, 2026! Enjoy a flexible work environment with regular shifts.

Tasks

Support our team in a self-service restaurant and bistro.
Participate in catering for events up to 2500 people.
Organize additional shifts as needed for your schedule.

Skills

Experience in kitchen roles preferred but not required.
Ability to work in a team and adapt to a dynamic environment.
Passion for fresh, regional, and sustainable cooking.

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About the job

Are you our new team member who will support us as a cook (temporary help) starting January 1, 2026?

With us, you will find an exciting workplace that guarantees you regular shifts, a well-coordinated team, and maximum flexibility. You will work as a temporary help between Monday and Sunday with about a 20% 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

Organize additional work shifts yourself

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 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.