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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