This is not a standard Head Chef position. You take full ownership of a gastronomic operation, combining culinary leadership with business responsibility, team management, and client relations. You run the operation with autonomy, structure, and real decision-making power.


**Your mission**
You are responsible for the culinary, operational, and financial performance of the restaurant. You act as the main point of contact for the client and ensure a consistently high-quality guest experience.


**Your Responsibilities**

- Reporting lines: Primary point of contact for the client; dotted-line reporting to the Regional Operations Manager/Leadership team.
- Team leadership: Lead, develop and schedule a multi-disciplinary team (minimum 8 staff). Responsible for recruitment, performance reviews and maintaining staff retention and engagement.
- Financial & commercial ownership: Own budget planning and P&L performance. Drive cost control measures (food cost %, labor cost %) and ensure event and daily service profitability.
- Guest experience & quality: Ensure consistent delivery of high-quality food and service. Translate client expectations into clear action plans and measurable outcomes (e.g., guest satisfaction scores, repeat bookings).
- Event delivery: Plan and deliver high-end events from commercial proposal through execution, ensuring margin and client satisfaction targets are met.
- Operations & compliance: Ensure full compliance with hygiene, quality and safety standards (HACCP) and achieve target audit scores.
- Continuous improvement: Drive operational and service improvements, implement changes and track impact through KPIs and regular reporting.
- Client relationship management: Build and maintain a strong, trust-based relationship with the client, proactively resolving issues and aligning on goals.
- Sustainability & CSR: Support sustainability initiatives and CSR objectives, embedding them into daily operations and supplier choices.
- Collaboration: Work closely with internal support functions (procurement, HR, finance) to align on objectives and deliverables.

**Success metrics (examples)**

- Financial: Achieve P&L targets; maintain food and labor cost within agreed thresholds.
- Quality: Maintain high guest satisfaction (CSAT/NPS) and achieve hygiene audit scores above target.
- People: Maintain low staff turnover and meet training and development milestones for the team.
- Commercial: Deliver event profitability and secure repeat client bookings.
- Operational: Timely and accurate reporting; implementation of at least X process improvements per year (as agreed with leadership).

**Required Qualifications**

- Formal training as a Chef with strong hands-on culinary expertise
- Proven experience in a comparable leadership or operations role
- Demonstrated ability to combine kitchen leadership with business responsibility
- Calm, structured, and solution-oriented under pressure
- Strong interpersonal and communication skills across all levels
- Confident with standard IT tools and reporting
- Fluent in German and English

**Preferred Qualifications**

- Working knowledge of French is a plus
- Experience planning and delivering high-end events or client-facing culinary services
- Familiarity with sustainability and CSR initiatives in a hospitality context

**What’s In It For You**

- A strategic role with real autonomy and influence
- Attractive working hours supporting work–life balance
- Clear development opportunities within a growing organization
- Collaborative, respectful, and performance-driven culture
- Ongoing training and professional development
- Fair and competitive Swiss compensation package.

Skills: restaurant management,leadership,culinary education,chef,operations,financial performance