Sous Chef 100% (m/f/d)

About the job

The Goldau Nature and Animal Park delights around 450,000 guests annually amidst an impressive rocky landscape and idyllic forests. On 42 hectares, around 100 European wild animal species live. Around 200 employees as well as numerous volunteers are passionately committed to nature and species conservation, education, and research. Together, they advance the sustainable goals of the scientifically managed animal park.

Sous Chef 100% (m/f/d)

Start: immediately or by arrangement

Your tasks

• Production and preparation of dishes in the à la carte area as well as in front cooking
• Organisation and coordination of daily preparatory work (mise en place)
• Deputising for the Executive Sous Chef and co-responsibility for smooth kitchen operations
• Professional support of the kitchen team in daily business
• Participation in banquets and events in the event venue Grüne Gans and in the restaurant BUBO
• Ordering as well as control and management of the goods warehouse
• Ensuring quality standards and compliance with hygiene regulations according to HACCP

Your profile

• Completed training as a cook with a federal certificate of competence (EFZ)
• Several years of professional experience as Chef de Partie or in a comparable role
• Independent, structured, and reliable working style
• High awareness of quality, hygiene, and costs
• Team-oriented, committed, and resilient personality
• Good German language skills, both spoken and written

Our offer

• Contemporary employment conditions according to the L-GAV hospitality collective agreement
• 42-hour week with two full days off per week
• Responsible role with scope for creativity
• Modern workplace with varied tasks in the event and banquet kitchen
• Appreciative team as well as attractive fringe benefits and discounts
• Good accessibility by public transport and free employee parking

Application and contact

Become part of our team and help us create culinary experiences for our guests. We look forward to receiving your complete application documents. For questions, Thomas Gassner, Executive Chef, is happy to assist you: 041 859 06 83.