Head of Hot/Cold and Pastry Section

Head of Hot/Cold and Pastry Section Carried by the Fodac – Foundation for the Development of Arts and Culture –, Concorde espace culture (hereinafter Concorde) is a future cultural space in the heart of the Châtelaine district in Vernier. Designed as a meeting place between art, culture, and social ties, this center will offer a transdisciplinary and eclectic programming within a large-scale infrastructure. Open to all – cultural audiences, artists, students, inhabitants, culture professionals, and tourists –, this place is part of a participative and inclusive approach. It is an ambitious adventure with the mission of strengthening the local cultural fabric while actively participating in the training of future generations, artistic flourishing, and the radiance of Geneva. Concorde will open its doors in September 2026 in a 27’000 m² space spread over four buildings, including a significant cultural equipment, a residential building, but also a 46-room hotel, a restaurant, a cafeteria, a take-away offer, as well as a bar and event activity. YOUR MISSION Attached to the Head Chef, you actively participate in Concorde's daily culinary production. Versatile, you ensure the preparation and dispatch of hot, cold, and pastry services throughout all points of sale. You monitor the quality of preparations, respect for recipes, and hygiene standards, while contributing to the smooth operation of activities. Prepare hot, cold, and pastry dishes according to established technical sheets. Ensure setup and service for all points of sale: restaurant, breakfast, cafeteria, take-away, bar, and events. Guarantee the quality, regularity, and presentation of preparations. Monitor production deadlines and the good organization of your station. Participate in stock management, merchandise control, and delivery storage. Contribute to limiting food waste and optimizing raw materials. Rigorously apply HACCP standards and hygiene and safety rules. Ensure the maintenance, cleaning, and proper functioning of kitchen equipment. Collaborate closely with the room, bar, and other department teams. Help with washing up during periods of high activity or absences of the person in charge of washing up. YOUR PROFILE Training & Experience CFC as a cook, pastry chef-confectioner or equivalent title recognized in Switzerland. Confirmed experience as a head of section or in a similar function. Mastery of hot, cold, and pastry cooking techniques. Experience in multi-concept restaurants, hotels, or events is an asset. Skills & Qualities Excellent organization and ability to manage multiple activities simultaneously. Versatility and adaptability in a dynamic environment. Keen sense of quality, detail, and presentation. Team spirit, autonomy, and sense of responsibility. Ability to work with rigor and efficiency during periods of high activity. CONDITIONS Workplace: Vernier Entry into function: September 2026 Activity rate: 100 % Working time: 40 hours per week Availability for irregular schedules (evenings, weekends, holidays) according to Concorde's programming If you recognize yourself in this description, thank you for sending us your application file (CV, diplomas, work certificates) as well as a cover letter. We look forward to receiving your application by July 19, 2026. The diversity of profiles within our team is important to us. We encourage applications from all, regardless of age, sexual orientation, gender identity, origin, or disability situation. jpid09edf9ajm jpit0728jm jpiy26jm