Sous-Chef & Kitchen Instructor

Assume the responsibilities of the Chef de Cuisine/Kitchen Chef in their absence, ensuring continuity of kitchen operations and service standards. Supervise and control daily food production to ensure efficiency, organization, and consistency across all kitchen activities. Ensure all food preparation, presentation, and service meet the institution’s culinary quality and hygiene standards. Organize production activities in accordance with operational requirements, meal plans, and workshop schedules. Continuously identify opportunities to enhance the student learning experience and practical workshop delivery. Coordinate purchasing requests, deliveries, and stock organization for assigned kitchen sections while supporting inventory control procedures. Ensure all kitchen operations, including stewarding and cleaning activities, align with course objectives, Moodle course descriptions, and workshop learning outcomes. Supervise and maintain kitchen cleanliness, sanitation, and HACCP compliance in accordance with weekly cleaning schedules and institutional standards. Support and supervise students during practical workshops and operational service, ensuring professionalism, teamwork, discipline, and adherence to kitchen procedures. Participate in the evaluation of student practical performance and soft skills, including communication, collaboration, attitude, and professionalism.

Glion Institute of Higher Education, a Sommet Education Group brand, is a private Swiss institution shaping the future of hospitality and luxury management education across 3 campuses in Glion and Bulle (Switzerland) and London (UK). 3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking. Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute. Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment.

• Culinary degree or equivalent professional culinary qualification

• Minimum 3–5 years of professional culinary experience, including experience as a Sous Chef, Junior Sous Chef or in a supervisory kitchen role within upscale hospitality or food service environments

• Previous experience in culinary training, hospitality education, or supervising students in practical environments preferred

• Strong understanding of kitchen operations, food safety, HACCP standards, quality control procedures and contemporary food trends

• Experience working with sustainability practices, waste reduction initiatives, and responsible sourcing concepts considered an asset

• Strong leadership and interpersonal skills with the ability to supervise, motivate, and support teams and students in fast-paced environments

• Good operational and financial understanding, including food costing, inventory management, purchasing, and waste control

• Strong mentoring and coaching skills with the ability to support practical instruction and student development

• Fluent in English (oral & written); French is a plus