Stellvertretende Leitung Gastronomie / Sous Chef 80% - 100%

Job description

The Zweckverband Pflege & Betreuung Mittleres Tösstal offers care services for the communities of Turbenthal, Wila, Wildberg, and Zell. This role provides a unique opportunity to work in a supportive environment with great benefits. Tasks Assist in daily meal production and food service processes. Help manage food ordering and inventory effectively. Ensure high-quality standards and compliance with hygiene regulations. Skills Completed culinary training; experience as Sous Chef preferred. Strong knowledge of fresh ingredients and cooking techniques. Excellent communication skills and a passion for cooking. This job ad was AI-translated from German. See original About the job The Zweckverband Pflege & Betreuung Mittleres Tösstal provides the population of the municipal associations Turbenthal, Wila, Wildberg and Zell with inpatient and outpatient care, support and residential services according to the service mandate. In the two inpatient care facilities "Lindehus" in Turbenthal and "Im Spiegel" in Rikon, 50 residents each with varying levels of care and support needs are comprehensively cared for. The kitchen/gastronomy plays a central role in the care centres. The residents, recipients of the meal service from Spitex, employees and regular guests of the lunch table greatly appreciate the varied and balanced catering. Our kitchen team ensures the daily preparation of fresh, healthy and varied meals. To strengthen our kitchen team of around 30 people, we are looking for an enthusiastic, committed and motivated person to start immediately or by arrangement: Deputy Head of Gastronomy / Sous Chef 80% - 100% Your tasks are Active participation in daily production as well as in the entire catering process Co-responsibility for food ordering and inventory management Ensuring our high quality standards Compliance with hygiene and occupational safety guidelines according to HACCP and monitoring of these regulations Organisation of a smooth, efficient daily routine with leadership of the kitchen team Co-responsibility for the care and supervision of our trainees Support of the Head of Gastronomy in all areas of everyday gastronomic operations. Our expectations of you Completed training as a cook EFZ, diet cook EFZ or head chef is an advantage Initial experience as a sous chef or in a comparable position Good expertise and confident handling of fresh products Commitment, flexibility and high reliability Very good German language skills, both spoken and written Clean and precise working method as well as creativity, passion and joy in cooking Team spirit and a winning manner in dealing with the team Willingness to work on weekends and public holidays (at least one weekend shift per month) You enjoy working with elderly and aged people What we offer A varied and interesting activity in an open-minded team You will be carefully and comprehensively introduced to the new task Independent work in a committed team with opportunities for further training and education Attractive and contemporary employment conditions with at least 5 weeks holiday and no room hour Good social insurance benefits, as well as affordable catering options Open and transparent culture of interaction, appreciative working atmosphere with informal address Partnership-based and solution-oriented collaboration across all levels Good connection to public transport Have we aroused your interest? For further information, Zeljko Rebic, Head of Gastronomy, is available at Tel. 052 397 07 80 or by email at z.rebic@pflegezentren-toesstal.ch. We look forward to receiving your electronic application with photo.