HOTELIS is the only company specializing in recruitment for the culinary and hospitality professions for permanent and temporary positions. HOTELIS is the preferred partner of numerous superior hotels, restaurants, catering services (events, stadiums, and exhibition centers), and collective catering operators.Client DescriptionEldora SA is one of the leaders in collective catering in Switzerland, responsible for the daily management of more than 290 restaurants, divided into 3 business sectors: corporate, education, and healthcare. The service spirit of its teams, the very high quality of its culinary offerings, and the personalized solutions it offers its clients contribute to its image of excellence. Every day, Eldora SA prepares and serves more than meals. The company's headquarters are located in Rolle (VD).We are currently mandated by our client, the company Eldora SA, a leader in the management of collective restaurants in French-speaking Switzerland, for the recruitment of:Job DescriptionIn the context of this 100% Sous Chef position, you will work within an EMS under the authority of the Restaurant Manager / Head Chef. As a true relay for the kitchen, you will actively participate in the daily management of production and the smooth running of services for residents, establishment staff, as well as families, and will take charge of the preparation of cold and hot dishes, the monitoring of cooking, as well as the plating and sending of meals in compliance with defined quality standards. You will contribute to guaranteeing careful presentation, impeccable consistency of dishes, and execution adapted to the specific needs of a medicalized establishment, and will ensure rigorous compliance with hygiene, food safety, and traceability standards, while ensuring the maintenance of a clean, structured, and compliant work environment in the sector. You will also be attentive to the specific needs of residents, particularly in terms of modified textures, specific diets, and menus adapted to a stay in an EMS, in order to guarantee meals that are safe, balanced, and pleasant. As the right hand of the Head Chef, you will be required to ensure the continuity of the activity in their absence, particularly during their leave. You will participate in the management of the kitchen team, the distribution of tasks, and the monitoring of production priorities, while maintaining fluid communication with other stakeholders in the establishment in a spirit of collaboration. You will use the necessary tools for monitoring kitchen activities, daily management, and smooth operation related to production. Finally, you will contribute to maintaining a professional, efficient, and service-oriented work atmosphere in a structure that serves approximately 150 covers per day with a schedule in morning or afternoon shifts, as well as one weekend out of three worked.Required ProfileYou hold a CAP / Bac Pro Cuisine or CFC in cooking and have confirmed experience in collective catering. You master culinary techniques, production volumes, as well as the specificities related to modified textures and adapted diets.Autonomous and organized, you are capable of replacing the Chef in their absence, organizing production, and guaranteeing compliance with HACCP standards.Comfortable with digital tools, you demonstrate an excellent sense of service, a good team spirit, and fluid communication in a demanding environment. jid95a1c4faen jit0625aen jpiy26aen