Cook/Chef/Sous Chef

About the job

Job Advertisement

Cook/Chef/Sous Chef wanted

100% workload

The Restaurant Linde in Stettlen celebrates refined gastronomy with a lively à la carte business and banquet events of all kinds.

We are looking from 1 January 2027 as part of our reopening for a motivated and committed professional who wants to contribute creatively in a young team and take on responsibility. We maintain an honest, fresh and seasonal cuisine which is based on the constantly changing offerings of the market, forest, water and fields.

Your tasks

• Independent management of a station.
• Co-design of the menu offerings.
• Preparation of dishes according to GHP and HACCP concepts.
• Compliance with and control of hygiene regulations according to HACCP concepts.
• Support of the head chef in menu planning and ordering.
• Support in goods control and inventory management.
• Ensuring quality standards.
• Deputising for the head chef during their absence.

We offer

• Opportunities to contribute your own ideas and co-design the menu offerings.
• Fair and contemporary remuneration.
• Fixed days off Sunday/Monday.
• A lively and family-like working environment.
• Participation in a young and dynamic team.
• Flat hierarchies.
• Varied tasks.
• Three fixed weeks of company holidays, two in summer and one in winter.

Your profile

• Completed training as a Cook EFZ.
• High quality and sense of responsibility.
• Several years of experience in refined gastronomy with à la carte and banquets.
• Independent, committed, structured and clean working style.
• Team spirit and social competence.
• Great joy and passion for the culinary craft.

If you are interested and motivated to build something new together with us, we look forward to getting to know you!