Head Chef, at chez Jeannot, (m/f/d), 100%

At Roche you can show up as yourself, embraced for the unique qualities you bring. Our culture encourages personal expression, open dialogue, and genuine connections, where you are valued, accepted and respected for who you are, allowing you to thrive both personally and professionally. This is how we aim to prevent, stop and cure diseases and ensure everyone has access to healthcare today and for generations to come. Join Roche, where every voice matters.The PositionFoodlicious is our day-to-day businessFrom Taverne Roche, a successful gastronomy company in the field of contract catering has evolved over more than 30 years. Die Tavero AG is a 100% subsidiary of F. Hoffmann-La Roche.At the locations Basel and Kaiseraugst, we employ around 350 employees from over 37 nations.Our offering includes both Staff Restaurants that live diversity, as well as Fine Dining Restaurants with upscale cuisine and excellent service. Additionally, we offer restaurants with delicacies from all over the world, coffee in all varieties, conjured by our baristas, as well as the highest-altitude lounges in Switzerland - dreamy after-work spots above the rooftops of the city. Grab'n'Go offerings from sushi to burgers and the first and only club in the history of Roche complement our offering.Additionally, we offer our guests meeting room and event catering for up to 1,500 people. The public gastronomy outlets, das Schöpfli im Park and chez Jeannot in the Museum Tinguely, round off our offering.We are looking for as of January 2027 a: Head Chef for the Museum Restaurant, chez Jeannot. Your tasks:Operative kitchen management: Technical and organizational overall management of the kitchen staff as well as ensuring a smooth operational process in the restaurant chez Jeannot.Employee leadership & personnel development: Duty and deployment planning, technical induction, training and continuous further development of the kitchen team.Offer & menu planning: Conception and further development of the food offering, the daily menus as well as customized banquet and catering proposals (in close coordination with the Restaurant Manager).Calculation & profitability: Economic menu calculation, management and maintenance of the inventory management system as well as regular performance of the inventory.Inventory management & quality assurance: Responsibility for ordering, professional goods receipt and quality control of fresh food under consistent compliance with the highest quality standards.Event & banquet management: Organization, coordination and implementation of exclusive special events and banquets in the restaurant and in the context of the museum.Partnership interface: Close and cooperative cooperation with the Museum Tinguely as well as a reliable contact person for internal and external partners.Deputization & administration: Reliable operative deputization of the Restaurant Manager in their absence including management of the email inbox and reservation management.Safety & maintenance: Responsibility for the compliance and enforcement of the internal guidelines on hygiene (HACCP), accident prevention and fire protection as well as monitoring the function and maintenance of the kitchen inventory.Working hours: Generally during the day between 09:00 and 17:30 (Tuesday to Sunday, with occasional assignments at evening events). Your profileProfessional qualification: Completed vocational training as a Cook (EFZ) as well as a successfully completed further training as a Head Chef with a federal diploma of higher education (eidg. FA) or an equivalent qualification.Leadership experience: Several years of demonstrably successful leadership experience as a Head Chef, ideally in upscale gastronomy, museum or event gastronomy.Economic thinking: Pronounced entrepreneurial thinking and acting, sound business understanding as well as proficient handling of menu calculation and inventory management.Leadership & organizational competence: Assertive, structured leadership personality with a high sense of responsibility, pronounced organizational talent and a role model function for the entire kitchen team.Way of working & mindset: Independent, solution-oriented way of working, absolute reliability as well as a pronounced team spirit and lived host qualities.Technical & legal knowledge: Sound and practice-proven knowledge of Swiss food legislation as well as relevant hygiene and safety guidelines (HACCP).Language competence: Very good German and good English skills in speaking and writing for confident communication in the team as well as competent advice and care for international guests and customers.Digital affinity: Confident handling of common MS-Office programs as well as experience in handling digital inventory management and booking systems. Who we areA healthier future drives us to innovate. Together, more than 100-000 employees across the globe are dedicated to advance science, ensuring everyone has access to healthcare today and for generations to come. Our efforts result in more than 26 million people treated with our medicines and over 30 billion tests conducted using our Diagnostics products. We empower each other to explore new possibilities, foster creativity, and keep our ambitions high, so we can deliver life-changing healthcare solutions that make a global impact.Let-s build a healthier future, together.Roche is an Equal Opportunity Employer.