Einführung

The legendary and unique Badrutt's Palace Hotel - the unmistakable landmark of St. Moritz. Surrounded by the breathtakingly beautiful nature of the Swiss Alps and inspired by over a century of history. Here we cultivate boundless hospitality and discreet, first-class service.

Aufgaben

• As Sous Chef, you will co-coordinate and organize the day-to-day operations of the main kitchen, ensuring smooth workflows and high efficiency.
• You will support the Head of Kitchen in planning, developing, and implementing innovative and high-quality menu concepts.
• You will independently manage and supervise production across various kitchen stations, ensuring consistent compliance with quality standards and HACCP hygiene guidelines.
• You will contribute to training, mentoring, and developing the kitchen team, including onboarding and integrating new team members.
• You will monitor stock levels, oversee ordering processes, and ensure correct and professional storage of food products.
• You will help foster a creative, motivating, and positive working environment within the main kitchen.
• You work closely with colleagues in Service, Events and Purchasing, with a clear focus on quality and operational coherence.

Profil

• Completed vocational training as a chef (EFZ) or an equivalent, officially recognized qualification.
• At least 5 years of professional experience in upscale gastronomy or hospitality, ideally with initial leadership experience.
• A creative mindset, passion for high-end cuisine, and enthusiasm for new culinary trends.
• Strong organizational skills and an independent, structured, and resilient working style.
• A team-oriented attitude, strong communication skills, and pronounced leadership qualities.
• Very good Italian skills, good English skills; additional languages are an advantage.
• Please note: You must be a Swiss or EU national to apply for this position.

Angebot

• Fixed-term contract for 10 months, from early June 2026 to the end of March 2027.
• 5-day work week with an average of 43.5 hours per week.
• 5 weeks of vacation and 6 public holidays per year.
• 13th month salary from the start date (pro rata temporis).
• Optional accommodation in modern staff residences, upon request.
• Dining options in our new staff restaurant.

Kontaktinformationen