Chef de Partie / Chefs de Partie

Responsibilities

• Ensure that the quality of food and hygiene meets the school's standards.
• Oversee inventory management, control product consumption dates, and regularly monitor fridges and freezers.
• Train and supervise apprentices and cooks under your responsibility.
• Manage the storage, cleanliness, and hygiene of your workplace.
• Prepare all culinary items assigned to your section according to the established standards and the Head Chef's instructions.
• Demonstrate excellent knowledge of food production for banquets, buffets, and à la carte service.
• Develop and prepare menus in collaboration with the Head Chef and work independently as needed.
• Adhere to production schedules according to the meal plan and manage the service effectively.
• Maintain positive interaction with the Production Kitchen on the Bulle Campus and foster collaboration.
• Organize purchase orders and deliveries when required.
• Ensure the cleanliness of the kitchen according to the weekly cleaning schedule.
• Exhibit best working practices and exhibit strong inventory management skills.
• Master various cooking methods, sauces, and possess a thorough understanding of HACCP practices.

Profile and Experience

• CFC Cook qualification or equivalent diploma.
• A pedagogical certificate is an asset.
• Fluent in French and English.
• Committed to continuous improvement.
• A minimum of 5 years of culinary experience, including at least 2 years as a Chef de Partie in a reputable establishment.
• Participation in pedagogical workshops is encouraged.

Other Information

• Type of contract: Permanent contract (open-ended)
• Employment rate: 100%
• Location: Glion Campus (Route de Glion 111, 1823 Glion)
• Start date: 1 September 2026

Apply online using the form below. Only applications matching the job profile will be considered.