Sous-Chef & Kitchen InstructorSous-Chef & Kitchen InstructorPermanent contract / Glion, SwitzerlandGlion 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).3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking.Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment.Responsibilities:Assume the responsibilities of the Chef de Cuisine/Kitchen Chef in their absence, ensuring continuity of kitchen operations and service standardsSupervise and control daily food production to ensure efficiency, organization, and consistency across all kitchen activitiesEnsure all food preparation, presentation, and service meet the institution's culinary quality and hygiene standardsOrganize production activities in accordance with operational requirements, meal plans, and workshop schedulesContinuously identify opportunities to enhance the student learning experience and practical workshop deliveryCoordinate purchasing requests, deliveries, and stock organization for assigned kitchen sections while supporting inventory control proceduresEnsure all kitchen operations, including stewarding and cleaning activities, align with course objectives, Moodle course descriptions, and workshop learning outcomesSupervise and maintain kitchen cleanliness, sanitation, and HACCP compliance in accordance with weekly cleaning schedules and institutional standardsSupport and supervise students during practical workshops and operational service, ensuring professionalism, teamwork, discipline, and adherence to kitchen proceduresParticipate in the evaluation of student practical performance and soft skills, including communication, collaboration, attitude, and professionalismProfile and experiences:Culinary degree or equivalent professional culinary qualificationMinimum 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 environmentsPrevious experience in culinary training, hospitality education, or supervising students in practical environments preferredStrong understanding of kitchen operations, food safety, HACCP standards, quality control procedures and contemporary food trendsExperience working with sustainability practices, waste reduction initiatives, and responsible sourcing concepts considered an assetStrong leadership and interpersonal skills with the ability to supervise, motivate, and support teams and students in fast-paced environmentsGood operational and financial understanding, including food costing, inventory management, purchasing, and waste controlStrong mentoring and coaching skills with the ability to support practical instruction and student developmentFluent in English (oral & written) ; French is a plusOther information:Location: GIHE Sàrl, Route de Glion 111, 1823 GlionType of contract: undefined period of time contractActivity rate: 100%Start date: as soon as possible jide2b89c1ait jit0624ait jpiy26ait