Sous chef

The cooperative ZFV-Unternehmungen (ZFV) creates, in collaboration with its partners, inspiring meeting places that inspire through their hospitality and authentic experiences. Founded in 1894 by visionary Zurich women, ZFV still places particular importance on innovation and sustainability today. In more than 200 establishments in Switzerland, ZFV employees meet the needs of customers and guests. The areas of activity include restaurants, cafeterias, staff restaurants, hotels, mobile catering solutions, catering, bakeries, and nurseries. The cooperative actively contributes to shaping society and takes a stand for the environment, equal opportunity, and inclusion. It lives hospitality for a society in which we all want to live.

The RTS restaurant in Ecublens, managed by ZFV since January 2026, is open five days a week, from 7:30 am to 4:30 pm. The establishment has 200 seats and serves approximately 180 meals per day. The team consists of four people. Every day, the restaurant offers three different and varied menus, as well as a salad buffet, desserts, and snacks. A catering service for events is also offered upon request.

Are you our new team member in French-speaking Switzerland, who will help us as a Sous-chef de cuisine? Working hours from Monday to Friday between 6:00 am and 4:00 pm and special events. Starting from 01 November 2026.

Job profile:
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• Replacement of the manager during their absences
• Management of the kitchen team
• Production of hot and cold dishes
• Meal service, presentation of the free flow, front cooking Mise en place, in duo with the chef, of new recipes and the catering offer
• Catering service and additional services
• Implementation and monitoring of quality standards according to company directives
• Control and compliance with HACCP directives, occupational safety, and the environment
• Various administrative tasks: orders, stock management, inventories, etc.

Your assets:
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• Basic training as a Cuisinier CFC or basic training in gastronomy CFC with complementary training as a Cuisinier CFC
• Experience in the kitchen at all kitchen positions
• We need a person with a great sense of responsibility.
• Agile and innovative spirit
• Goal orientation
• Customer orientation
• Willingness to change
• Willingness to learn

You will find with us:
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• A great job
• A dynamic working environment
• The freedom to implement your own ideas
• A space for personal development
• Corporate culture characterized by a sense of responsibility and trust