Junior Cook: 100%

The gastronomy of the Universität Zürich Zentrum has four different outlets with a total of 1'600 seats. Around 2'500-3'000 lunch menus as well as 400 dinners, which are delivered, are produced daily. Additionally, internal as well as external caterings are carried out. True to the ZFV philosophy, cooking is done fresh on-site with regional as well as ecologically sensible produced and fair trade foods. Are you our new team member who will support us as a Junior Cook: as of 01. September 2026 or by arrangement? You will work 5 days per week between Monday and Saturday from 06:30 to 16:00, 08:00 to 19:00 or 11:00 to 21:00. During events or caterings, the working hours may vary. Your area of responsibility: --------------------- • Preparation of the mise en place at the assigned station • Production of dishes at the assigned station (entremetier, gardemanger, saucier etc.) • Ensuring the replenishment of the menu lines • Regenerating / plating the menus during the lunch service • Collaboration in caterings, apéros and special occasions • Goods receipt and management of the warehouse • Contributing ideas for menu design • Ensuring cleanliness and order at the assigned station • Completion of general tidying up and cleaning work • Implementation of ZFV quality and service standards • Compliance with and implementation of hygiene and occupational safety guidelines Your strengths: -------------- • Completed basic training as a cook: EFZ • Good oral and written German skills • Enthusiastic <<Foodie>> and connoisseur • Team player • Passion for the cooking profession and joy in guest contact • Clean and independent way of working • Willingness to learn With us you will find: ------------------- • A good job • Dynamic working environment • Freedom for ideas and creativity • Room for development • Corporate culture characterized by responsibility and trust