Sous-Chef 80-100%

Hotel Zürichberg

Zürich

Key information

Publication date:01 October 2025
Workload:80 – 100%
Place of work:Zürich

Job summary

Join Hotel Zürichberg as a Sous-Chef, where creativity thrives! Enjoy a supportive work environment and great benefits.

Tasks

Assist in creating innovative culinary experiences for guests.
Collaborate with the kitchen team to ensure smooth operations.
Contribute to maintaining high-quality food standards.

Skills

Experience in culinary arts and kitchen management required.
Strong creativity and passion for cooking.
Ability to work well in a team-oriented environment.

Is this helpful?

To achieve this, we need you as a Sous-Chef (80 - 100%) or as a new team member who supports us culinarily with courage, passion, and creativity.

The restaurant is open 7 days a week. We want to avoid room hours - which we succeed in most cases.

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 meals to employees in the establishments

Numerous additional discounts and special offers

Hotel Zürichberg

Welcome to Zürichberg. With breathtaking views of the city and Lake Zurich, the historic 4* boutique hotel Zürichberg is a special place to work. Private and business travelers from all over the world stay here in the 66 rooms, linger in the restaurant, meet locals on the terrace and at the bar, or hold meetings and celebrations in the event rooms. With unique architecture, high-quality furnishings, and numerous highlights, the hotel delights guests and employees alike. Our team takes care of unique experiences and unforgettable stays.

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 – collaboration at eye level is just as central as our commitment to sustainability.