Chef.fe De Service Restauration Et Commerces

EPFL - EPF Lausanne

Lausanne, Switzerland
On-site
Global catering strategy implementation
Sustainable and accessible food offering
Partnership and tender management
The École polytechnique fédérale de Lausanne (EPFL) is seeking a Chef.fe de Service Restauration et Commerces to lead and implement a comprehensive dining strategy that aligns with institutional goals focusing on sustainability, nutrition, and quality. The ideal candidate will have significant experience in collective catering, strong organizational skills, and the ability to foster collaboration within a diverse academic community

Job Summary

  • The Chef.fe de service is responsible for piloting and implementing a global catering strategy for EPFL, aligned with institutional and federal objectives, ensuring an innovative, sustainable, and accessible offering.
  • This role involves coordinating and supervising catering and commerce activities across all campuses, managing partnerships, tenders, and contracts while adhering to legal frameworks and quality standards.
  • The position requires developing digital tools to evaluate financial, environmental, and user satisfaction performance, and contributing to the promotion of an exemplary catering service adapted to the needs of a constantly evolving institution.

Matching Summary

Match Score: 85

The École polytechnique fédérale de Lausanne (EPFL) is seeking a Chef.fe de Service Restauration et Commerces to lead and implement a comprehensive dining strategy that aligns with institutional goals focusing on sustainability, nutrition, and quality. The ideal candidate will have significant experience in collective catering, strong organizational skills, and the ability to foster collaboration within a diverse academic community.

Skills & Requirements

Must-have

  • Global catering strategy implementation
  • Sustainable and accessible food offering
  • Partnership and tender management
  • Legal and quality standards compliance
  • Financial, environmental, and satisfaction performance tracking
  • Digital monitoring tools for food services

Nice-to-have

  • Innovative catering practices
  • Collaborative community engagement
  • Dynamic and evolving institutional needs

Key Requirements

  • Executive Chef training
  • Experience in service and process transformation
  • Proven experience in collective catering
  • Understanding of legal, financial, operational, and environmental frameworks
  • Experience with public procurement
  • Innovation in catering and sustainable practices

Work Rights

Not specified

Tailored Resume

Cover Letter