Sous-Chef & Kitchen Instructor

ppSous-Chef Kitchen Instructor /p /brpPermanent contract / Glion, Switzerland /p /brpGlion Institute of Higher Education, a Sommet Education Group brand, is a private Swiss institution shaping the future of hospitality and luxury management education across 3 campuses in Glion and Bulle (Switzerland) and London (UK). /p /brp3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking. /p /brpAccredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute. /p /brpDevelopment, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment. /p /brh3Responsibilities: /h3 /brul /brliAssume the responsibilities of the Chef de Cuisine/Kitchen Chef in their absence, ensuring continuity of kitchen operations and service standards /li /brliSupervise and control daily food production to ensure efficiency, organization, and consistency across all kitchen activities /li /brliEnsure all food preparation, presentation, and service meet the institution’s culinary quality and hygiene standards /li /brliOrganize production activities in accordance with operational requirements, meal plans, and workshop schedules /li /brliContinuously identify opportunities to enhance the student learning experience and practical workshop delivery /li /brliCoordinate purchasing requests, deliveries, and stock organization for assigned kitchen sections while supporting inventory control procedures /li /brliEnsure all kitchen operations, including stewarding and cleaning activities, align with course objectives, Moodle course descriptions, and workshop learning outcomes /li /brliSupervise and maintain kitchen cleanliness, sanitation, and HACCP compliance in accordance with weekly cleaning schedules and institutional standards /li /brliSupport and supervise students during practical workshops and operational service, ensuring professionalism, teamwork, discipline, and adherence to kitchen procedures /li /brliParticipate in the evaluation of student practical performance and soft skills, including communication, collaboration, attitude, and professionalism /li /br /ul /brh3Profile and experiences: /h3 /brul /brliCulinary degree or equivalent professional culinary qualification /li /brliMinimum 3–5 years of professional culinary experience, including experience as a Sous Chef, Junior Sous Chef or in a supervisory kitchen role within upscale hospitality or food service environments /li /brliPrevious experience in culinary training, hospitality education, or supervising students in practical environments preferred /li /brliStrong understanding of kitchen operations, food safety, HACCP standards, quality control procedures and contemporary food trends /li /brliExperience working with sustainability practices, waste reduction initiatives, and responsible sourcing concepts considered an asset /li /brliStrong leadership and interpersonal skills with the ability to supervise, motivate, and support teams and students in fast-paced environments /li /brliGood operational and financial understanding, including food costing, inventory management, purchasing, and waste control /li /brliStrong mentoring and coaching skills with the ability to support practical instruction and student development /li /brliFluent in English (oral written) ; French is a plus /li /br /ul /brh3Other information: /h3 /brul /brliLocation: GIHE Sàrl, Route de Glion 111, 1823 Glion /li /brliType of contract: undefined period of time contract /li /brliActivity rate: 100% /li /brliStart date: as soon as possible /li /br /ul /p #J-18808-Ljbffr