Chef Exécutif

SEG Services SA

Veytaux, Vaud, Switzerland

Veytaux, Vaud, Switzerland

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Executive ChefJoin SHMS as an Executive Chef and become part of a dynamic team in hospitality. With four schools on five campuses (in Montreux, Caux, Leysin, Brig, and Le Bouveret) and more than 6,000 students from 110 countries, Swiss Group is the largest alliance of hospitality management and business schools in Switzerland. Our schools offer a wide range of higher programs (Diplomas, Bachelors, Masters, MBAs). Swiss Group is headquartered in Montreux.Position Overview / ObjectivesThe Executive Chef is responsible for the leadership, management, and support of all kitchen operations. The role ensures the consistent delivery of high-quality culinary production for students, staff, and institutional events while supporting the school's experiential learning initiatives. The Executive Chef supervises all kitchen sections, ensures compliance with Swiss food safety regulations, manages budgets and resources efficiently, and contributes to the development of sustainable culinary experiences aligned with SHMS's mission. This position plays a key role in supporting academic programs and practical classes to meet curriculum objectives by mentoring students in professional culinary disciplines.Duties and Responsibilities1. Culinary & Quality Control - Supervise daily kitchen operations across all food production to meet SHMS standards, guidelines, and service requirements. - Develop, standardize, and maintain recipes, production procedures, and portion controls. - Monitor food quality, consistency, and service delivery. - Analyze consumption trends and student feedback to continuously improve food offerings. - Support production planning for institutional events, banquets, and special functions.2. Financial & Resource Management - Plan and monitor kitchen budgets, ensuring cost control and financial efficiency. - Monitor food cost percentages and implement corrective actions when required. - Oversee procurement of food products, equipment, and kitchen supplies according to institutional standards and ensure product quality, cost effectiveness, and reliability. - Control inventory levels and oversee stock management.3. Food Safety, Compliance & Sustainability - Ensure full compliance with HACCP standards and Swiss food safety regulations. - Conduct hygiene and food safety training for staff and participate in internal and external audits, implementing corrective action plans when necessary. - Ensure safe use, maintenance, and monitoring of kitchen equipment. - Implement sustainable kitchen practices including food waste reduction, responsible sourcing, and energy efficiency.4. Leadership & Team Management - Lead and supervise kitchen staff across all shifts and manage staff schedules according to needs and academic activities. - Recruit, train, mentor, and manage kitchen teams to create a professional and positive working environment. - Support staff development through coaching and training.5. Student Development - Work closely with academic faculty to support the delivery of practical culinary classes aligned with curriculum objectives. - Supervise student practical training sessions in production kitchens when required. - Provide technical expertise and mentorship to students. - Promote professional culinary standards, discipline, and workplace behavior among students. - Foster continuous improvement through effective communication between kitchen, service teams, academic departments, and management. - Maintain regular communication with students and feedback during departmental meetings and institutional planning sessions. - Provide performance reports to senior management.6. Experience Development - Lead menu development and culinary offerings aligned with hospitality trends that reflect the diversity of SHMS's student body. - Support themed dining events and experiential learning opportunities. - Contribute to the continuous enhancement of SHMS's student experience.Professional Qualifications- Culinary degree or equivalent professional experience.- 5 years of progressive kitchen leadership experience.- Experience in large-scale food production and banquet services in hospitality or training environment is highly desirable.- Knowledge of HACCP and Swiss food safety regulations; French spoken and written skills are a plus.Skills & Competencies- Strong leadership and team management abilities.- Strong financial management abilities.- Strong mentoring and coaching skills.- Ability to work in a multicultural academic environment.- Experience in menu development.- Strong communication and interpersonal skills.- High level of adaptability and problem-solving capabilities.If you are passionate about culinary excellence, we invite you to apply for this exciting opportunity. Join us in shaping the future of hospitality and culinary arts in Switzerland. jid9a6691aaen jit0310aen jpiy26aen

Veytaux, Vaud, Switzerland

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English

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