Line Cook / Line Cookess

Responsibilities

• Ensure that the quality of food and hygiene meet the school's standards.
• Manage inventory, control product consumption dates, and regularly monitor fridges and freezers.
• Train and supervise apprentices and cooks under your responsibility.
• Oversee the storage, cleanliness, and hygiene of your workplace.
• Prepare all culinary items assigned to your section according to established standards and the Head Chef's instructions.
• Possess excellent knowledge of food production for banquets, buffets, and à la carte service.
• Collaborate with the Head Chef to develop and prepare menus while being able to work independently.
• Ensure production aligns with the meal plan and manage the service effectively.
• Maintain positive interactions with the Production Kitchen on the Bulle Campus and foster collaboration.
• Organize purchase orders and manage deliveries as required.
• Monitor kitchen cleanliness according to the weekly cleaning schedule.
• Exemplify best working practices and demonstrate strong inventory management skills.
• Master various cooking methods and sauces, with comprehensive knowledge of HACCP practices.

Profile and Experience

• CFC Cook qualification or equivalent diploma.
• Pedagogical certificate is an asset.
• Fluent in French and English.
• Committed to continuous improvement.
• Minimum of 5 years' cooking experience or at least 2 years as a Chef de Partie in a reputable establishment.
• Willingness to participate in pedagogical workshops.

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. Please note that only applications matching the job profile will be considered.