This is not a standard Head Chef position. You take full ownership of a gastronomic operation, combining culinary leadership with business responsibility, team management, and client relations. You run the operation with autonomy, structure, and real decision-making power.
Your mission
You are responsible for the culinary, operational, and financial performance of the restaurant. You act as the main point of contact for the client and ensure a consistently high-quality guest experience.
Your Responsibilities
* Reporting lines: Primary point of contact for the client; dotted-line reporting to the Regional Operations Manager/Leadership team.
* Team leadership: Lead, develop and schedule a multi-disciplinary team (minimum 8 staff). Responsible for recruitment, performance reviews and maintaining staff retention and engagement.
* Financial & commercial ownership: Own budget planning and P&L performance. Drive cost control measures (food cost %, labor cost %) and ensure event and daily service profitability.
* Guest experience & quality: Ensure consistent delivery of high-quality food and service. Translate client expectations into clear action plans and measurable outcomes (e.g., guest satisfaction scores, repeat bookings).
* Event delivery: Plan and deliver high-end events from commercial proposal through execution, ensuring margin and client satisfaction targets are met.
* Operations & compliance: Ensure full compliance with hygiene, quality and safety standards (HACCP) and achieve target audit scores.
* Continuous improvement: Drive operational and service improvements, implement changes and track impact through KPIs and regular reporting.
* Client relationship management: Build and maintain a strong, trust-based relationship with the client, proactively resolving issues and aligning on goals.
* Sustainability & CSR: Support sustainability initiatives and CSR objectives, embedding them into daily operations and supplier choices.
* Collaboration: Work closely with internal support functions (procurement, HR, finance) to align on objectives and deliverables.
Success metrics (examples)
* Financial: Achieve P&L targets; maintain food and labor cost within agreed thresholds.
* Quality: Maintain high guest satisfaction (CSAT/NPS) and achieve hygiene audit scores above target.
* People: Maintain low staff turnover and meet training and development milestones for the team.
* Commercial: Deliver event profitability and secure repeat client bookings.
* Operational: Timely and accurate reporting; implementation of at least X process improvements per year (as agreed with leadership).
Required Qualifications
* Formal training as a Chef with strong hands-on culinary expertise
* Proven experience in a comparable leadership or operations role
* Demonstrated ability to combine kitchen leadership with business responsibility
* Calm, structured, and solution-oriented under pressure
* Strong interpersonal and communication skills across all levels
* Confident with standard IT tools and reporting
* Fluent in German and English
Preferred Qualifications
* Working knowledge of French is a plus
* Experience planning and delivering high-end events or client-facing culinary services
* Familiarity with sustainability and CSR initiatives in a hospitality context
What’s In It For You
* A strategic role with real autonomy and influence
* Attractive working hours supporting work–life balance
* Clear development opportunities within a growing organization
* Collaborative, respectful, and performance-driven culture
* Ongoing training and professional development
* Fair and competitive Swiss compensation package.
Skills: restaurant management,leadership,culinary education,chef,operations,financial performance
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