Dietary cooks in the Hotel Service

The Hotel Service is looking for two cooks Dietary cooks in the Hotel Service (for the main kitchen) The Hotel Service is looking for two dietary cooks at an activity rate between 80% and 100%, (permanent contract) for the main kitchen of the hospital building. The start date is to be agreed upon. Dietary cooks in the Hotel Service (for the main kitchen) Context: The Centre hospitalier universitaire vaudois (CHUV) is one of the five Swiss university hospitals and is among the best hospital establishments in the world according to Newsweek magazine. Thanks to its collaboration with the Faculty of Biology and Medicine of the Université de Lausanne and the EPFL, it plays a leading role in the fields of care, research, and training. The Département de la logistique hospitalière (LOH) has the mission of ensuring that care, teaching, and research units can focus fully on their core business by offering and developing efficient logistical operation services (disinfection and maintenance, patient transfers, sterilization, catering, goods transport, stock management, etc.). The catering of the Hotel Service (HOT) brings together several highly important kitchens that produce more than 2.2 million meals each year intended for patients, employees, and visitors. This activity is carried out by more than 280 professionals engaged in a process of quality, food safety, and service. Mission: You carry out culinary preparations respecting dietary prescriptions and the specific needs of patients You produce and distribute quality dishes, respecting the rules of the trade and those specific to hospital cuisine You apply the recipes developed as a team and ensure the quality of their presentation You share useful information for the smooth running of tasks and ensure the continuity of service You strictly respect the hygiene and safety directives in force in the institution You participate in the training of kitchen apprentices You are required to work on different sites (work in windowless premises depending on the location.) Profile: You MANDATORILY hold a CFC as a cook in dietetics or a title in dietetics deemed equivalent, for example, the attestation or certificate of cook in dietetics, which is obtained via continuing education sanctioned by a professional examination You justify at least 2 years of experience in the field of cooking; experience in a hospital environment or in collective catering is an asset You have followed or are willing to follow the course for in-company trainers (an asset) You master the French language both orally and in writing You demonstrate rigor, autonomy, and organization You have a good command of standard office tools You are willing to work evenings, weekends, and public holidays and to perform on-call service. We offer: Becoming a collaborator of the Centre hospitalier universitaire vaudois means the assurance of benefiting from: First-class social benefits, 20 days of paternity leave, and 4 months of maternity leave (with the possibility of an additional month of breastfeeding leave) A regular salary progression adapted to responsibilities A 13th month salary and 25 days of vacation per year A right to a minimum of three days of training per year, with access to a varied offer within the CHUV Training Center and the partner training centers of the State of Vaud Social, cultural, and economic advantages offered to members of the H-Oxygène association Advantages offered as part of the mobility plan (discounts on public transport subscriptions, promotion of "Mobility" vehicles, and discounts on the purchase of electric bicycles) Company restaurants in each of the hospital buildings with preferential rates. Contact for information on the position: Monsieur Jean-Claude Evesque, head of the BH04 kitchen sector, tel. . jpid155fb7bjm jpit0834jm jpiy26jm