Head Chef

Join our team as a Head Chef (100%) The Hochalpine Institut Ftan (HIF) is looking for a kitchen chef to start as soon as possible. The position is a full-time job with year-round employment. The school board and campus management place great importance on excellent culinary care for students and employees. It is essential that the school's kitchen team works at the highest level to ensure that meals are planned with great care, prepared with craftsmanship, presented with creativity, and served with excellent taste. The dining culture at HIF already has a very high standard – we are looking for an innovative and committed personality to further advance this positive development. The direct supervisor of the kitchen chef is the Director of Business Administration (DBA). Additionally, the position will work in close collaboration with the Head of Infrastructure, the Boarding School Management, and the Head of the Sports Academy. Head Chef (100%) Area of responsibility The main task of the head chef is to lead the kitchen team to ensure first-class culinary care for all school activities. This is a challenging and versatile position at a renowned international boarding school. The job holder will take on both a leadership and a practical role. The central tasks of this position include, among other things: Leadership and personnel responsibility: The head chef is the direct supervisor of the permanently employed kitchen team and is responsible for daily management, performance evaluation, and personnel interviews. Collaboration with the Administrative Director (DBA): In close cooperation with the DBA, the head chef is responsible for recruitment, induction, training, competence management, and compliance with guidelines. Food production and quality assurance: Overall responsibility for the production, presentation, and quality of all food prepared by the school kitchen – daily breakfast, lunch, and dinner, as well as catering for employees and various special events. Active participation & role model function: By actively participating in cooking and presenting, as well as through positive delegation and supervision of the team, the head chef ensures a high level of quality. Menu planning: In cooperation with the school management, a creative, seasonal, nutritious, and balanced menu plan is created, calculated, and implemented. Production control: Monitoring of kitchen production to avoid waste – while ensuring sufficient selection and portion size in accordance with school guidelines. Special events: Planning, calculation, preparation, and implementation of catering for numerous events – from large school events to small exclusive dinners. About the position Budget responsibility: The head chef manages the kitchen budget and ensures that high quality is achieved economically. Procurement: Responsibility for procurement, including supplier communication, definition of product specifications, quality assurance, and traceability of ingredients. Inventory management: Control of the entire inventory, including monthly inventory. Rentals and external events: Involvement in the gastronomic care of external uses (e.g., holiday camps, weddings, other events with/without overnight stays). Food hygiene, safety & allergen management: Leadership in all aspects of kitchen hygiene, safety standards, and allergen control – daily consistent implementation and role model function are essential. Documentation & evidence: Responsible for comprehensive records (e.g., temperature protocols, production and waste records). Work processes & special diets: Development and introduction of safe work processes as well as specifications for dishes including diets and allergen management. Meetings & committees: Participation and active contribution in relevant school committees and meetings. Feedback & service quality: Consideration and implementation of feedback from students and employees to continuously optimize quality and service. Employee development & training: In cooperation with the DBA, regular employee interviews and support measures for the kitchen team. Other tasks: Willingness to take on additional tasks on instruction from the DBA or the campus management in the sense of school support – this is an essential part of the role. Skills German language skills required English language skills an advantage Experience in preparing Chinese dishes an advantage Applications from third-country nationals (non-EU/EFTA) Third-country nationals should be aware that the procedure for obtaining a work permit is lengthy and stricter regulations apply to third-country nationals (e.g., from the United Kingdom) than to applicants from EU/EFTA countries. While we consider applications from third-country nationals, applicants with a residence permit or an EU/EFTA passport are preferred. Application procedure Please send your detailed CV and a short letter of motivation, in which you tell us why this position suits you, to E-Mail (<>). Initial interviews will take place online. The shortlisted candidates will then be invited to visit the HIF – including a school tour and personal interview. Please provide the contact details of three reference persons. References will only be contacted in the final phase of the selection process and only with the prior consent of the applicants. Safeguarding / Child protection measures The Hochalpine Institut Ftan