Head Chef Manager / Chef with Operational Management Function 100% (m/f/d)

About the job

• Menu creation: Develop creative menus while respecting dietary and financial constraints.
• Supply management: Ensure the ordering of raw materials while adhering to the allocated budget.
• Event organisation: Plan and successfully execute internal and external events.
• Team supervision: Oversee, train and develop the kitchen staff (5).
• Stakeholder relations: Maintain positive relationships with clients, suppliers and other partners.
• Compliance with standards: Implement and ensure compliance with legal norms and standards in all areas.
• Languages French / German and English an advantage

• Menu planning: Create creative menus considering nutritional and budgetary requirements.
• Procurement management: Ensure the ordering of food and raw materials within the specified budget.
• Event organisation: Plan, organise and successfully carry out internal and external events.
• Team leadership: Lead, promote and develop a kitchen team of 5 employees.
• Relationship management: Foster a trusting collaboration with guests, suppliers and other business partners.
• Compliance with standards: Ensure the implementation and adherence to all legal regulations, quality standards and internal guidelines.
• Languages: French and German; English advantageous.

• Minimum 5 years significant experience as Head Chef in a collective catering establishment (120 covers + catering)
• Proven skills in team management and leadership.
• Excellent organisational and time management skills.
• Strong sensitivity to dietary and financial constraints.
• Ability to create innovative and balanced menus.
• Excellent communication and interpersonal skills.
• Thorough knowledge of food safety and hygiene standards.

• At least 5 years of solid professional experience as Head Chef in a collective catering operation (from 120 meals plus catering).
• Proven experience in team leadership and management.
• Strong organisational skills and excellent time management.
• High understanding of nutritional and economic requirements.
• Ability to develop creative and balanced menus.
• Excellent communication and social skills.
• Sound knowledge of applicable food hygiene and safety regulations.

• Various development and career opportunities, including positions abroad
• Modern internal employee training and development programme
• Support for an external training programme
• Family-friendly and regulated working hours* (Monday to Friday, no weekend/evening work)
• Part-time work possibilities at all levels
• 16 weeks maternity leave / 2 weeks paternity leave (additional mandatory pay level)
• Option to purchase additional holidays with generous employer contribution
• Possibility of teleworking and free parking for employees of our service centre
• Friendly Workspace certified since 2015 systematic management of workplace health
• Extra-mandatory accident coverage