Sous chef or chef de cuisine / Lecturer

Sous chef or chef de cuisine / Lecturer - Permanent

Position based in Bluche

Les Roches is a leading hospitality school in Switzerland located in a fantastic environment with magnificent views of the Swiss Alps. Les Roches campus in Switzerland has evolved from a small family owned vocational school established in 1954, to an international hospitality management school, while maintaining its family spirit and friendly environment. This is the place where innovation, entrepreneurship and global mindset come together. Our campus in Bluche is truly international, with around 250 employees and more than 1000 students from all over the world.

We are proud to employ some of the leading experts in their fields, and we are always looking to strengthen our team.

We are now seeking a Sous chef or chef de cuisine / Lecturer.

Responsibilities :

* Design students workshops with the Dean Practical Arts and executive chef
* Help design menus and innovative offers for the various outlets
* Design seasonal offers
* Align productions according to operational needs and students needs
* Organize and supervise productions
* Organize and coordinate staff , recruit and train when needed
* Coach students and teach whenever required
* Nurture workshops with high-level pedagogic content
* Propose, create and renew the offer on a regular basis
* Is involved in purchasing and food cost
* Guarantee that hygiene standards and HACCP are implemented while taught to the students
* Train and develop existing and new staff as needed
* Create and sustain effective relationships with internal and external stakeholders, including Senior Management, Faculty members, internal support services and external partners

Leadership and community service:

* Be seen as a role model to students academically and professionally
* Participate in student admissions activities
* Conduct managerial tasks as required
* Develop a network of hospitality professional

Desired Skills and Experience

Degree and Experience:

* Bachelor or Masters degree ideally, a BTS or Brevet Fédéral or Brevet de Maîtrise in field of expertise plus relevant experience
* Must be an outstanding professional with strong work ethics and an exceptional attitude (a role model for students)
* Strong technical expertise, curious about the latest techniques and trends
* At least 5 years of (international) experience in the luxury hotel and restaurant industry
* Ideally an experience in a hotel school as lecturer or instructor
* Exposed to various types of productions and curious about the latest techniques and trends
* Managed large teams and large volumes
* Familiar with catering and events
* Attention to detail, creative, passionate
* Demonstrated leadership and organizational skills
* Strong academic potential, capable of interacting with students
* Strong managerial and leadership skills
* Strong work ethics and professional rigor, does not compromise on quality at all levels
* Excellent knowledge of food safety requirements
* Good command of English
* Demonstrated ability to work with multicultural teams and in an international environment