Sous-Chef Public Catering (m/f)

About the job

The Hallenstadion Gastronomy is responsible for all catering at the Hallenstadion Zurich – the largest and most modern event arena in Switzerland with space for up to 15,500 guests. We operate numerous take-aways, restaurants, bars, banquet rooms as well as exclusive boxes and VIP areas. Our offer ranges from upscale gastronomy to quick, contemporary food and drinks, making every event a culinary experience.

To support our kitchen team, we are expanding our team from November 2026 or by agreement with a:

Sous-Chef Public Catering (m/f)

Workload: 100% / no hourly shifts!

Area of responsibility:

Together with the head of the kitchen area, you are responsible for ensuring timely and high-quality kitchen performance in our Frontline restaurant as well as at banquets of all kinds in the Hallenstadion.

Requirements:

• Completed chef apprenticeship (EBA or EFZ)
• Good German skills (spoken & written)
• Several years of experience as Chef de Partie / Sous-Chef in larger establishments
• High quality orientation and guest-focused thinking
• Strength in efficient work and leadership organisation
• Computer skills are an advantage
• Willingness to work flexible and event-dependent hours. In our company, we do not have "hourly shifts"
• Willingness for a long-term collaboration
• Residence preferably in the greater Zurich area

What we are pleased to offer you:

• A permanent position in the most well-known event location in Switzerland – in an established, modern and financially sound company
• Attractive employment conditions
• Regular working hours (no hourly shifts, often evenings off)
• Active promotion of further training and personal development
• Family-like working atmosphere, also across departments
• Military-friendly company – we pay 100% salary during military service
• Numerous fringe benefits
• Close contact with the big and small stars of this world

Have we aroused your interest? Then please send your complete application documents, including a current photo, by email.