Kitchen Manager M/F 100%

For our establishment Vesuvius Praz-Vully, we are looking for a Kitchen Manager.

Profile:
Above all, we are looking for a hands-on, organized person capable of taking on responsibilities while remaining fully involved in service.
Proven experience in a position as Kitchen Manager, Head Chef, or experienced Chef de Partie
Experience in management and supervising a brigade
Excellent culinary skills and good mastery of hot and cold cuisine
Experience in Italian or Neapolitan cuisine is a real asset
Very good knowledge of HACCP standards
Sense of organization, anticipation, and rigor
Natural leadership and ability to unite a team
Autonomy and ability to make decisions quickly
Stress resistance and ability to work in a fast-paced environment
Attention to detail and high standards regarding quality
Team spirit and excellent communication
Fluent French
Italian is an asset
Driver's license and vehicle indispensable

Tasks:
Organize and supervise all kitchen activities
Supervise, support, and unite the kitchen brigade
Organize stations, mise en place, and the flow of service
Guarantee the application and respect of the menu and recipes
Ensure the consistency, quality, and presentation of dishes
Actively participate in service and work on hot and cold cuisine
Plan and anticipate merchandise needs
Manage orders, stocks, and replenishment
Ensure good management of raw materials and limit waste
Control the quality and freshness of products
Ensure compliance with internal procedures and HACCP standards
Ensure the cleanliness, organization, and proper maintenance of the kitchen
Collaborate closely with management and the various managers of the establishment
Schedule management and control of hours

Your role:
A true reference point for the kitchen, you are responsible for its smooth operational functioning, the organization of the brigade, and compliance with Vesuvius standards.

What we offer you:
A CDI at 100%
A start immediately or as agreed, no later than November 1st, 2026
A position of responsibility within an established establishment
Real autonomy in the organization and management of the kitchen
A professional, dynamic, and human environment
The possibility to join a growing group in Switzerland
Perspectives for evolution and professional development
Working and salary conditions to be defined according to your experience and skills