Head Chef In Training

Executive Chef brExecutive Chef brJoin SHMS in Leysin as an Executive Chef and become part of a dynamic team dedicated to excellence in hospitality education. With four schools located on five campuses (in Montreux, Caux, Leysin, Brig, and Le Bouveret) and more than 6,000 students from 110 countries, Swiss Education Group is the largest alliance of hospitality management and business schools in Switzerland. Our schools offer a wide range of higher education programs (Diplomas, Bachelors, Masters, MBAs). Swiss Education Group is headquartered in Montreux. brPosition Overview / Objectives brThe Executive Chef is responsible for the strategic leadership, operational management, and educational support of all kitchen operations at SHMS. The role ensures the consistent delivery of high-quality culinary production for students, staff, and institutional events while supporting the school's experiential learning philosophy. brThe Executive Chef supervises all kitchen sections, ensures compliance with Swiss food safety regulations, manages budgets and resources efficiently, and contributes to the development of innovative and sustainable culinary experiences aligned with SHMS standards. brThe position plays a key role in supporting academic programs by ensuring practical classes meet curriculum objectives and by mentoring students in professional culinary standards. brKey Duties and Responsibilities br1. Culinary Operations Quality Control brSupervise and coordinate daily kitchen operations across all production areas. brEnsure food production meets SHMS quality standards, presentation guidelines, and service requirements. brDevelop, standardize, and maintain recipes, production procedures, and portion controls. brAnalyse consumption trends and student feedback to continuously improve food offerings. br2. Financial Resource Management brPlan and monitor kitchen budgets, ensuring cost control and financial efficiency. brMonitor food cost percentages and implement corrective actions when required. brOversee procurement of food products, equipment, and kitchen materials according to institutional standards. brManage supplier relationships and ensure product quality, cost effectiveness, and reliability. br3. Food Safety, Compliance Sustainability brEnsure full compliance with HACCP standards and Swiss food safety regulations. brLead hygiene and food safety training for staff and students. brParticipate in internal and external audits and implement corrective action plans when necessary. brImplement sustainable kitchen practices including food waste reduction, responsible sourcing, and energy efficiency initiatives. br4. Leadership Team Management brLead, motivate, and supervise kitchen staff across all sections. brPlan and manage staff schedules according to operational needs and academic activities. brRecruit, train, mentor, and evaluate kitchen team members. brSupport staff development through coaching and training initiatives. br5. Educational Student Development Responsibilities brCollaborate closely with academic faculty to support the delivery of practical culinary classes aligned with curriculum objectives. brSupervise student practical training sessions in production kitchens when required. brProvide technical expertise and mentorship to students. brParticipate in curriculum development and continuous improvement initiatives when required. br6. Communication Collaboration brEnsure effective coordination between kitchen, service teams, academic departments, and operational management. brMaintain regular communication with student representatives and feedback channels. brParticipate in departmental meetings and institutional planning sessions. brProvide operational performance reports to senior management. br7. Innovation Experience Development brLead menu development and culinary innovation aligned with international hospitality trends. brEnsure menus reflect the diversity of SHMS's international student body. brSupport themed dining events, guest chef collaborations, and experiential learning opportunities. brContribute to the continuous enhancement of SHMS culinary reputation and student experience. brQualifications Experience brProfessional culinary qualification or equivalent professional certification brMinimum 5 years of progressive kitchen leadership experience brExperience in large-scale food production and banquet operations brPrevious experience in hospitality education or training environment is highly desirable brStrong knowledge of HACCP and Swiss food safety regulations brEnglish and french spoken and written brSkills Competencies brStrong leadership and team development skills brExcellent organisational and financial management abilities brStrong mentoring and coaching skills brAbility to work in a multicultural academic environment brInnovation and creativity in menu development brStrong communication and interpersonal skills brHigh level of adaptability and problem-solving ability jid ait jit0832ait jpiy26ait