Sous-Chef 100% - 31 Days Vacation or 2.5% More Salary

Workload

100% permanent position, start by arrangement

With prospects of

• Leadership role as deputy head of kitchen
• Diverse catering offer (full diet to special diet, public à-la-carte restaurant, banquets, home care meals, catering)
• Competent kitchen team of 13 experienced chefs and our kitchen manager, Tobias Buholzer
• Choice between 6 more days of vacation (31 days, over 50 even 36 days) or 2.5% more salary (25 days vacation or over 50 30 days)
• Regular working hours: No room hour, end of work depending on shift between 4:00 p.m. and 7:00 p.m. - except for banquets
• 5-day week, 2 weekends off per month
• Allowances CHF 6.00 per hour on Sat and Sun and at banquets from 8:00 p.m.
• Employer's BVG contribution 60% (employee 40%)
• CHF 100 contribution to Halbax subscription or GA
• CHF 500 special benefit/year

Serata, Foundation for the Elderly

is the operator of a modern senior center with various services and the public restaurant Tisch55 with 110 seats.

• Versatile area of responsibility

  Co-responsibility for all kitchen topics including budget compliance

• Participation in the implementation of ideas, concepts and projects
• Purchasing and control of goods
• Co-responsibility in deployment planning
• Independent preparation of various daily dishes, fresh and seasonal in the production and satellite kitchen for our residents, guests and employees
• Assistance with meal distribution in Tisch55
• Participation in menu planning including diet plan and various diet types
• Co-responsible for banquets and events (from menu planning to implementation)
• Co-responsibility for the implementation of occupational safety and hygiene

If you would write your own ad like this, I am Marina Haas, recruiter at Serata, interested in learning more about you. Send me your application with a cover letter today.

#whoifnotme?

Our credo is based on the conviction that responsibility begins in small things and especially with oneself. It cannot be delegated – we just have to do it and try it courageously.

Skills

Federal certified chef and/or diet cook with leadership experience as sous-chef

Several years of leadership experience in a home or hospital (mandatory)

Microsoft Office 365

Language

German (spoken/written)

Interests

• guest-oriented

  persistent and resilient

• passionate, committed

  collegial

• quality-conscious