Junior Chef de Service

The Junior Chef de Service will lead and actively participate in events with 20 to 1350 guests, manage resources, attend weekly event meetings, optimize staff deployment, and minimize operational costs. They will also introduce new employees and collaborate with kitchen, technical, and reservation departments. During holidays or as needed, they will also work in the Brasserie. Join a top-rated hotel in Switzerland, part of an innovative and young team.

Completed vocational training, at least two years of experience in a similar leadership position in gastronomy, and fluent in German and English. Must be passionate about Basel, culture, architecture, and aesthetics. Characteristics required: open-minded, dedicated, empathetic, organized, quality-conscious, responsible, and capable of working independently.