Job Description
Executive Chef & Operational Lead
We are hiring: Executive Chef & Operational Lead – the cornerstone of an exceptional fine-dining experience at the heart of Pictet Client Hospitality Zurich.
What We Offer
Join the VAIS GROUP, a Swiss hospitality collective combining Michelin-starred craftsmanship, sustainability, and contemporary elegance.
This role sits at the very heart of an exclusive private hospitality concept – a culinary destination reserved for an international circle of distinguished guests and decision-makers. It’s more than a restaurant; it’s a stage for refinement, creativity, and excellence — where every plate tells a story of precision, provenance, and purpose.
Highlights of what you can expect
Lead a boutique kitchen that delivers fine-dining experiences for an elite, invitation-only clientele.
Shape daily menus inspired by the rhythm of the seasons and the best regional producers.
Enjoy exceptionally balanced working hours, structured around daytime service with select curated events — offering stability rarely found at this culinary level.
Experience creative freedom within clear operational frameworks: your ideas, your craftsmanship, your signature touch will define the guest experience.
Work within a culture of integrity, innovation, and mutual respect – no mass service, only precision and passion.
Collaborate with a small, highly skilled team and the wider VAIS ecosystem of culinary experts.
Create dishes that reflect modern Swiss gastronomy while embodying understated luxury.
Be part of something rare — a project that redefines modern corporate gastronomy through soul, detail, and discretion.
Job Summary
As Executive Chef & Operational Lead, you are the creative and operational driving force behind our private hospitality restaurant in Zurich. You oversee every culinary and organizational aspect — from concept and menu design to production, leadership, and guest presentation.
This role requires a balance of strategic precision and artistic freedom. You lead by example, fostering a culture of respect, excellence, and collaboration within a small, high‑performing team.
Your mission: to translate the VAIS philosophy — authenticity, quality, and sustainability — into an everyday dining experience that sets new standards in modern corporate gastronomy.
Main Duties & Responsibilities
Menu Planning & Development – Design seasonal menus that reflect local produce, creativity, and balanced nutrition.
Procurement & Supplier Management – Oversee sourcing, purchasing, and collaboration with regional farmers and artisans.
Operational Leadership – Manage kitchen logistics, workflow, hygiene, and HACCP compliance.
Team Supervision – Lead, train, and motivate the culinary team (Sous Chef, Kitchen Assistant, Dishwasher).
Food Production & Quality – Ensure consistency, precision, and aesthetic presentation of every dish.
Budget & Cost Control – Monitor OPEX, food cost, and inventory with accuracy and efficiency.
Event Support – Curate menus and oversee execution for exclusive lunches, receptions, and high‑level meetings.
Innovation & Sustainability – Implement modern techniques, reduce waste, and promote responsible gastronomy.
Guest Experience – Maintain discretion, professionalism, and proactive collaboration with the service team to deliver seamless experiences.
Guest & Partner Collaboration – Maintain close communication and seamless coordination with the service team, guest experience division, and the client’s responsible representatives to ensure perfect alignment and hospitality excellence.
Qualifications & Skills
Education
Certified professional chef (EFZ or equivalent).
Further education in leadership, culinary innovation, or business operations is an advantage.
Background in 5* luxury hospitality or Michelin‑level gastronomy is required.
Proven ability to lead and develop teams within fine‑dining or high‑end hotel environments.
Work Experience
Minimum 8 years in Michelin‑starred restaurants and/or 5* hotels.
Experience in international fine dining; aviation, yachting, or luxury hospitality a plus.
Proven leadership in managing small culinary teams and high‑end operations.
Experience in menu design, supplier collaboration, and sustainable gastronomy.
Technical Skills
Expert understanding of modern European and Swiss cuisine.
Advanced knowledge of HACCP, allergen labelling, and kitchen hygiene.
Strong skills in cost management, menu engineering, and digital tools (Excel, SharePoint, etc.).
Driving license (Class B) required.
Soft Skills
Natural leadership with empathy and a hands‑on mentality.
Exceptional sense of organization, precision, and creativity.
Ability to perform under pressure with calm professionalism.
Excellent communication and intercultural awareness.
Discreet, respectful, and emotionally intelligent.
Language Skills
German: required (native or fluent)
English: an advantage
French: an advantage
Employment Details
Title: Executive Chef & Operational Lead
Department: Client Hospitality Switzerland
Employer: VAIS GROUP GmbH
Type of Employment: Full‑time, permanent (Swiss law)
Reporting Line: Client Hospitality Partner, VAIS GROUP
Team Structure: 1Sous Chef, 1 Kitchen Assistant & Dishwasher
Schedule: Monday–Friday (daytime service), with selected events
Compensation: Competitive salary, OPEX cost‑cover structure, performance‑based bonus
Career Development: Growth opportunities within TCA‑GROUP ecosystem (VAIS GROUP, gala d’or, CLOUD50, Zurich Hospitality Group, SORA Academy).
Performance Indicators
Culinary quality and guest satisfaction
Operational efficiency and food cost control
Compliance with hygiene and sustainability standards
Team collaboration and retention
Feedback from clients and VAIS management
Ready to join our journey?
Send us your CV and portfolio to work@vaisgroup.ch and become part of the VAIS GROUP Family – creating moments that matter.
TCA‑GROUP Values
Excellence — We raise the bar every day, delivering Michelin‑level results under pressure and at altitude.
Authenticity & Integrity — We remain real, respectful, and trustworthy, honoring our word and our discretion.
Innovation & Creativity — We dare to rethink inflight gastronomy, combining bold ideas with practical solutions that work in the air.
Responsibility — We take ownership for people, planet, and products: from ethical sourcing to safety and sustainability.
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