Production Manager Zurich

About the job

• Production planning, menu planning and cost control for approximately 700 lunches daily as well as for special events and catering
• Active participation and ensuring an optimal production process
• Purchasing, calculation & recipe development of the entire range
• Organisation and implementation of our offer concept, cost calculation
• Management of ordering and inventory
• Compliance with hygiene standards according to food law
• Administrative tasks
• Management and scheduling of staff in production
• Collaboration with head chef, purchasing and restaurant manager

• Completed professional training as a cook is essential. Additional job-related training such as diet cook is desirable
• At least 3 years of experience as sous chef or head chef in communal catering or system catering
• Experience in staff management
• Experience in large-scale production
• Adherence to tight time windows for meal distribution
• Very good communication skills in German and English (spoken and written)
• Very good IT skills (inventory management and menu planning systems)
• Guest- and service-oriented with an eye for detail
• Used to working at the front and representing the company to customers
• Organisational and planning talent, independent and clean working style
• Resilience and economic thinking

• Attractive working hours: Monday to Friday
• Weekends and public holidays off
• Good social benefits and an excellent pension scheme
• Training and development opportunities, e.g. internal courses, specialist courses and programmes for kitchen, nutrition, hygiene or management.
• A modern working environment with room for creativity
• A appreciative team and an open corporate culture
• Long-term prospects in a successful Swiss gastronomy company