Head Chef

About the job

Located in a beautiful and peaceful setting, the MRPS is both a medico-social and residential institution. Founded in 1849, it has more than 300 employees and accommodates dependent elderly people (220 in EMS) and independent ones (135 in residences). To join our catering service, we are looking for a permanent contract for a

Head Chef

MISSION

Contribute to the well-being of residents, employees and, where applicable, external clients, through food. The head chef is responsible for the proper functioning and organisation of the kitchen, the preparation of meals and their distribution, ensuring that their team respects any individual medical prescriptions as well as the prescribed sanitary hygiene rules and the specifications of the Fourchette Verte, if applicable. The head chef leads their brigade to achieve these objectives, demonstrates inventiveness in the culinary options of the MRPS as well as rigour and consistency in quality and compliance with the rules inherent to this activity.

MAIN ACTIVITIES

› Collaborate daily with the other Head Chef.

› Establish weekly plans for menus, the dish menu and banquets and festivities in collaboration with the other head chef and/or the sous-chef and, where applicable, the care team responsible for collaborating on dietary aspects.

› Order fresh products directly such as fruit, vegetables, dairy products, meat, etc.

› Order "dry" goods (pasta, rice, broths, etc.) from the purchasing centre.

› Apply menu preparation and dietary regimes based on medical or care prescriptions with the care teams.

› Develop or have developed recipe technical sheets.

› Participate in the preparation and production of dishes and ensure quality control at the time of departure of dishes/trays from the kitchen.

› Prepare banquets or receptions at the request of their hierarchy or General Management and in collaboration with the Animation (end-of-year parties, Escalade, anniversaries, etc.).

› Control the use of merchandise and ensure minimisation of losses both in stocks and through inappropriate use of goods or equipment.

› Determine the kitchen's needs in terms of equipment or household appliances (purchase requests and/or monitoring the condition of existing devices).

› Check, sign and validate delivery notes for equipment and goods delivered.

› Monitor and respect the budgets entrusted to them by management.

› Define the work organisation of sous-chefs, cooks and kitchen assistants by determining each person's tasks using a specifications document and task descriptions.

› Organise work schedules, leave and holidays of employees according to service needs and in compliance with the CCT and Labour Law.

› Establish strict directives and ensure their follow-up regarding hygiene measures concerning equipment as well as the attire and cleanliness of personnel under their responsibility.

› Participate with their hierarchy and HR in all management actions concerning the kitchens and their employees (recruitment, various interviews, sanctions, etc.).

› Hold regular information and exchange meetings with their teams.

› Guarantee the reception and integration of new employees in the kitchen.

› Be responsible for apprentice training, in liaison with HR.

› Provide (to their hierarchy, Management, Finance department, HR, etc.) and within the deadlines, all statistics, information or dashboards related to the running of the kitchen or the functioning of employees.

› Ensure respect for and maintenance of the equipment entrusted to them.

TRAINING AND SKILLS

› Hold a diploma from a recognised hotel school.

› Have at least 5 years of experience as a head chef.

› Experience in a care facility is an advantage.

› The head chef must have held managerial positions and place people at the heart of their management through a caring and respectful approach.

› Essential mastery of collective or banquet cooking for volumes exceeding 400 covers.

› Knowledge of dietetics with CFC, special diets and hospital experience is a plus.

› Master HACCP standards, stock management and MSST standards.

› Be flexible and have initiative.

› Demonstrate rigour, interpersonal skills, discretion and confidentiality.

› Negotiation skills.

› Proficiency in the computer tools provided.

› Necessity to observe cleanliness and personal and clothing hygiene.

Hours:

Irregular hours, 7 days a week

Start date AND DURATION:

As soon as possible

We offer:

A motivating and stimulating job in a pleasant working environment

Enriching interactions with residents and various services

40-hour week and at least 5 weeks of holiday

A health and safety programme placing our employees at the centre of our actions

In an environmental concern, a contribution to the TPG subscription

Meals at preferential rates for staff in our cafeteria

Attractive continuing training prospects

Professionalism, cross-functionality, commitment and responsible management are the values of our institution and we ensure 365 days a year to maintain a climate conducive to the well-being of residents and each employee. If you share these values and are motivated to get involved in our establishment, please send your complete application (cover letter, CV, work certificate, diploma, copy of a valid work permit for the canton of Geneva, etc.) by 30 November 2026.