Sous-chef at 100%

Ref 2581817 | Date: 29 Sept 2026

Hôpital intercantonal de la Broye HIB

With its 800 employees, the Hôpital intercantonal de la Broye (HIB) ensures a mission of acute care and rehabilitation. Its ambition is to be a dynamic, innovative health institution aiming for excellence for the benefit of the Broye population. To meet the many challenges ahead, the HIB is looking for a:

Sous-chef at 100%

Your mission

• Provide quality kitchen services in compliance with professional standards and institutional concepts.
• Participate in menu planning based on the expectations of patients and residents.
• Organize and manage daily kitchen activities by optimizing resources, equipment, and supplies.
• Guarantee the reception, quality, and management of goods as well as the maintenance of equipment.
• Supervise, oversee, and support employees under their functional responsibility (cooks, assistants, apprentices, interns, civil service workers).
• Ensure effective communication with teams, patients/residents, and internal/external partners.
• Actively participate in projects, working sessions, and the continuous improvement of practices.
• Ensure compliance with hygiene and safety standards and institutional directives.

Your assets

You hold a CFC in dietetics or a federal Brevet in dietetics. You benefit from confirmed experience in collective catering or restaurant service, ideally in the hospital or institutional sector. Possessing organizational and interpersonal skills, you know how to work in a team, manage priorities, and support employees in their development. Rigorous and autonomous, you master the use of machines, kitchen equipment, and IT tools. Driven by a spirit of continuous improvement, you are committed to respecting the RSS values: Respect, Responsibility, Professionalism.

Start date: Immediately or as agreed.

We thank you for sending us your complete application file by applying online.

To allow us to examine your application under the best conditions, we thank you for sending us a complete file including a cover letter, a CV, as well as copies of your diplomas and work certificates. Incomplete applications may not be taken into consideration in the selection process.

For any additional questions regarding this position, please contact Mr. Jérôme Vazelle, chef de cuisine, at .

In case of technical difficulties, we invite you to contact our recruitment service at .

A clean ordinary criminal record extract as well as a clean special extract less than 3 months old will be required before signing the contract.

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