Sous-Chef & Kitchen Instructor

Responsibilities

• Assume the responsibilities of the Chef de Cuisine in their absence to ensure continuity of kitchen operations.
• Supervise and control daily food production to ensure efficiency, organization, and consistency.
• Ensure all food preparation, presentation, and service meet high culinary quality and hygiene standards.
• Organize production activities in accordance with operational requirements, meal plans, and workshop schedules.
• Support and supervise students during practical workshops, ensuring professionalism, teamwork, and discipline.
• Participate in the evaluation of student practical performance and soft skills.
• Coordinate purchasing requests, deliveries, and stock organization while supporting inventory control.
• Maintain kitchen cleanliness, sanitation, and HACCP compliance in accordance with institutional standards.

Requirements

• Culinary degree or equivalent professional culinary qualification.
• 3–5 years of professional culinary experience, including a role as Sous Chef or in a supervisory position within upscale hospitality.
• Strong understanding of kitchen operations, food safety, HACCP standards, and quality control.
• Fluent in English (oral and written).
• Strong leadership, mentoring, and coaching skills to support student development.

Preferred Qualifications

• Previous experience in culinary training or hospitality education.
• Proficiency in French.
• Experience with sustainability practices, waste reduction, and responsible sourcing.
• Good operational and financial understanding, including food costing and inventory management.

About the Company

Glion Institute of Higher Education is a private Swiss institution shaping the future of hospitality and luxury management education. As a Sommet Education Group brand, we provide an innovative and collaborative environment, ranked among the top institutions globally for Hospitality and Leisure Management.