Head Chef at 80% to 100%

About the job

Head Chef at 80% to 100%

Thanks to its 800 collaborators, the Intercantonal Hospital of Broye (HIB) provides an essential acute care and rehabilitation mission to the Broye population. A dynamic, local, and committed health institution, HIB places the quality of services, interdisciplinary collaboration, and the well-being of its teams at the heart of its priorities. At HIB, we believe that the quality of care also depends on the quality of food and the commitment of the teams who prepare it. Following the retirement of the incumbent, we are looking for a dedicated and dynamic person to join our hospitality service as: Head Chef at 80%

Head Chef at 80% to 100%

Your mission

As head chef, you play a key role in the quality of the hospital experience. Leading a team of 24 people, you directly contribute to the well-being of patients, collaborators, as well as EMS and CMS partner beneficiaries.

Our kitchen brigade produces about 400 meals per day for our various internal and external clients.

Your responsibilities will be as follows:

• Organize and control kitchen and catering services
• Ensure supply, equipment, and goods management
• Define and enforce work processes/procedures according to best practices
• Perform kitchen and catering tasks, respecting quality, efficiency, safety, and ergonomics principles
• Plan menus, integrating sustainability principles
• Develop and apply the HACCP concept
• Participate in budget preparation and monitoring
• Initiate and manage catering projects
• Occasionally organize banquets and events
• Manage staffing, plan attendance and absences
• Participate in recruitment, hiring, and evaluation of collaborators
• Supervise and oversee all activities of the teams under your responsibility
• The opportunity to be a key player in the future kitchen and new catering concept as part of the hospital's extension and renovation

Your assets

You hold a Federal VET Diploma as a cook or an equivalent qualification, complemented by a federal certificate as head chef or equivalent.

You have experience in team leadership, ideally complemented by management training.

Experience in a hospital environment or collective catering is an asset, as well as knowledge in cold chain and/or dietetics.

You master French and common computer tools (Microsoft Office).

You demonstrate rigor, autonomy, and excellent organizational skills.

You enjoy challenges, working in an interdisciplinary team, and are committed to offering tasty, creative culinary services adapted to the hospital context. You are service-oriented and customer satisfaction is your daily motivation.

We offer you

• Remuneration according to the SAN CCT
• Parking and company restaurant at a preferential rate
• Facilitated access to training and professional development

Start date: September 1, 2026, or by agreement

For any additional questions about this position, you can contact Ms. Ellora Pernoux, head of hospitality service, at 026 662 89 26.

In case of technical difficulties, please contact our recruitment service at 026 662 81 91.