Sous-Chef & Kitchen Instructor

About the role

The Glion Institute of Higher Education seeks a dedicated Sous-Chef & Kitchen Instructor to support the Chef de Cuisine and lead practical culinary workshops. This permanent position combines kitchen management with student training in a prestigious hospitality education environment.

Key responsibilities

• Assume Chef de Cuisine duties in their absence, maintaining service standards.
• Supervise daily food production, ensuring efficiency, consistency, and adherence to quality and hygiene standards.
• Organise production activities according to meal plans, workshop schedules, and operational requirements.
• Coordinate purchasing, deliveries, and stock management for assigned kitchen sections.
• Maintain kitchen cleanliness, sanitation, and HACCP compliance.
• Support and supervise students during practical workshops, fostering professionalism and teamwork.
• Participate in evaluating student performance, including practical skills and soft‑skill competencies.

Required profile

• Culinary degree or equivalent professional qualification.
• 3‑5 years of professional culinary experience, including a supervisory role such as Sous‑Chef.
• Previous experience in culinary training or hospitality education is preferred.
• Strong understanding of kitchen operations, food safety, HACCP, and quality control.
• Experience with sustainability, waste reduction, and responsible sourcing is an asset.

Required skills

• HACCP implementation
• Food safety standards
• Inventory control procedures

What we offer

• Permanent contract in a collaborative, innovative academic environment.
• Opportunity to shape future hospitality leaders.
• Access to Glion’s international campuses and resources.