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Unique Taste GmbH, founded in 2021, is a company dedicated to developing and managing exceptional restaurant concepts. From restaurants in leisure facilities to innovative pop-up concepts, restaurants, and takeaways, we are constantly seeking new projects and talented employees to be part of our steadily growing team.
About Seewen Beach
Seewen Beach Restaurant, located on the picturesque shores of Lake Lauerz in Schwyz, offers a unique blend of casual dining and à la carte service. Nestled in stunning natural surroundings, we’re the perfect destination for locals and visitors alike to enjoy exceptional food with a view.
About Strandbad Seeburg
Strandbad Seeburg, located on the beautiful shores of Lake Lucerne in Küssnacht am Rigi, offers a perfect blend of casual dining with stunning lakeside views. As part of Unique Taste GmbH, Strandbad Seeburg will open for the first time in May 2025, bringing a fresh, vibrant atmosphere to this picturesque location. Whether a local or visitor, our restaurant is the ideal destination to enjoy delicious food in a relaxed and scenic environment.
About the Role
This is a seasonal role (May - September 2025) for a Sous Chef based on site at Seewen Beach Restaurant in Seewen, Schwyz, or Strandbad Seeburg, Küssnacht am Rigi, Schwyz. As the Sous Chef, you will assist the Head Chef in menu planning, creation, and execution, as well as support day-to-day kitchen operations. You will also be responsible for mentoring and supervising kitchen staff, as well as being involved in food preparation, cooking, and ensuring the quality and consistency of dishes, along with compliance with hygiene and safety regulations.
If you are a natural leader, detail-oriented, creative, organised, passionate about food, and thrive in fast-paced environments while mentoring and inspiring teams, then YOU are the Sous Chef we’re looking for!
What you'll do
Key responsibilities include:
Kitchen Operations Management
1. Supervise Staff: Oversee and guide the kitchen staff, ensuring they follow recipes, maintain quality, and meet performance standards.
2. Coordinate Workflow: Ensure efficient workflow by delegating tasks and managing the kitchen during service.
3. Problem-Solving: Address any issues that arise, such as delays, equipment problems, or staff shortages.
Food Preparation and Cooking
1. Hands-On Cooking: Assist in preparing and plating dishes, especially during busy service times.
2. Maintain Standards: Ensure all dishes meet quality, presentation, and taste standards as set by the head chef.
3. Develop Recipes: Collaborate with the head chef to create or refine menu items.
Training and Mentorship
1. Train Staff: Teach kitchen staff cooking techniques, safety protocols, and new recipes.
2. Support Growth: Mentor junior chefs and help them develop their skills and confidence in the kitchen.
Inventory and Cost Control
1. Stock Management: Monitor inventory levels, order supplies, and ensure proper storage of ingredients.
2. Minimise Waste: Implement practices to reduce food waste and improve efficiency.
3. Budget Awareness: Help control food costs by managing portion sizes and minimising overproduction.
Enforcing Safety and Hygiene
1. Regulatory Compliance: Ensure the kitchen adheres to food safety and hygiene regulations.
2. Sanitation: Maintain cleanliness in all areas of the kitchen, including equipment and storage areas.
3. Staff Safety: Promote safe working conditions and practices for the team.
Acting as a Leader
1. Step In for the Chef: Take charge of the kitchen in the head chef's absence, including managing operations and handling customer feedback.
2. Communication: Serve as a liaison between the head chef and the rest of the team, ensuring instructions are understood and executed properly.
3. Collaborate on Menus: Work with the head chef to design seasonal menus or specials.
4. Ensure Variety: Balance creativity with practicality to meet customer expectations and operational needs.
Quality Control
1. Monitor Output: Regularly check dishes for consistency in flavour, presentation, and portion size.
2. Customer Satisfaction: Respond to customer feedback to improve dining experiences.
What you'll bring
You will need to be/have:
1. Culinary Expertise: Completed culinary training and relevant professional experience.
2. Leadership Skills: The ability to manage and inspire a team, delegate tasks effectively, and maintain a positive work environment.
3. Attention to Detail: Precision in plating, flavour, and maintaining consistency across all dishes.
4. Problem-Solving Abilities: Quick thinking to resolve kitchen issues such as equipment failures, delays, or staff shortages.
5. Team player: A cooperative attitude, working closely with the head chef and kitchen staff to achieve common goals.
6. Time Management: The ability to prioritise tasks and maintain efficiency during busy service hours.
7. Knowledge of Food Safety and Hygiene: Understanding and enforcing health regulations to ensure a clean and safe kitchen.
8. Flexible and Adaptable: The ability to stay calm and adjust to changing circumstances or unexpected challenges, with a willingness to work weekends and holidays.
9. Experience in similar roles is considered an advantage.
What's in it for you
1. Competitive Salary: Attractive remuneration based on your experience and skills (overtime paid at the end of the season for contracted employees).
2. Assistance with Finding Accommodation: Support will be provided to help you find suitable accommodation for the duration of your employment.
3. Career Growth Opportunities: Access to continuous learning, training, and possibility to advancement within the company.
4. Team Environment: A supportive and collaborative atmosphere where your input is valued, and teamwork is encouraged.
5. Health Benefits: Access to comprehensive healthcare coverage.
6. Inspiring Work Culture: Be part of a passionate team dedicated to culinary excellence and innovation.
7. Employee Discounts: Enjoy discounts on meals, events, and other perks.
8. Exposure to High-Quality Ingredients: Work with top-tier, fresh ingredients and innovative cooking techniques.
9. Recognition and Rewards: Regular acknowledgment of your hard work, dedication, and contributions to the team’s success.
10. Exceptional Workplace: Work in an open kitchen on the shores of Lake Lauerz, surrounded by breathtaking mountain views, offering a truly inspiring environment.
How to Apply
If you’re ready to spend the summer creating memorable dining experiences in one of Switzerland’s most scenic locations, we’d love to hear from you!
Please send your application to:
We look forward to welcoming you to the team!
Seniority level
* Mid-Senior level
Employment type
* Contract
Job function
* Management and Manufacturing
* Restaurants
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