Chef de Service

About us The Schweizerhof Sils Maria is a traditional three-star superior holiday hotel in the heart of the Upper Engadin, part of the Faern Collection. We stand for genuine Engadin hospitality, a kitchen with character, and a wine list that tells stories – our Three-Rivers concept along the Rhine, Po, and Danube is a special centerpiece. We do not want to be the most luxurious hotel in the valley, but one of the warmest. Our guests come for the atmosphere, the personal hosts, and because they do not feel like a room number with us. This is exactly what we expect from our service: attentive instead of intrusive, honest instead of salesy, personal instead of anonymous. The culinary heart of the house is the Arvenstube – alpine elegance, high-quality regional products, and a service that acts calmly, presenly, and attentively. Added to this are our summer terrace and the pavilion, which become lively meeting points for guests and locals in the summer. The house is managed by us, Michael and Simone Müller, as a well-coordinated management duo. We are present in the operation, speak with guests, stand in service – and are looking for someone who lives this closeness to guests and the team just as we do. Your tasks As Chef de Service, you carry the operational responsibility for our restaurant and service area and are thus a central figure in the daily guest experience of the Schweizerhof. Leadership, scheduling, and development of the service team in the Arvenstube, on the terrace, and in the pavilion Ensuring a constantly high service standard – from greeting to farewell Active presence with the guest: personal care, advice on food and wines, handling special requests Onboarding and coaching of new employees, especially at the start of the season with high turnover and many nationalities in the team Close cooperation with kitchen, housekeeping, and reception, so that the guest never feels the difference between departments Co-responsibility for complaint management directly at the table – solution-oriented, without discussion, with the goal of regaining trust Organization and implementation of events such as wine evenings, winemaker dinners, or seasonal theme weeks Ordering, goods usage, and monitoring of food cost targets in the service area Participation in the further development of our wine list and the Three-Rivers concept Duty scheduling taking into account labor law, L-GAV, and the needs of a seasonal team Your profile Completed training in the hotel/gastronomy industry as well as several years of experience in upscale restaurant service, ideally already in a leadership position Sound wine and service knowledge, genuine interest in culinary arts and enjoyment Leadership personality with heart and consistency – you lead by example, not by control Resilience and overview even during intensive seasonal peaks Joy in dealing with people of diverse origins – both in the team and with our international guests German language skills mandatory, good English skills an advantage, other languages (French, Italian) welcome Organizational talent, initiative, and the ability to remain calm and solution-oriented in stressful moments You see yourself as a host, not as a salesperson What we offer you A responsible position with a lot of creative freedom in a traditional house with a clear identity Direct cooperation with the management – we are approachable, visible, and actively support our team in everyday life An environment in which personal responsibility is encouraged and performance is recognized Fair employment conditions according to L-GAV, meals during working hours Support with finding accommodation in the Engadin The opportunity to actively contribute your ideas to events, the wine list, and the service concept A place of work in the middle of one of the most beautiful landscapes in Switzerland – between lakes, forests, and mountains, ideal for everyone who appreciates nature and mountain air A team that sticks together, supports each other, and enjoys being a host together Your everyday life with us No two days are the same – and that is exactly what makes the task attractive. You begin the day with a short briefing with the kitchen and team, keep an eye on reservations and special guest requests, and ensure that the Arvenstube is ready before the first guest enters the room. During service, you are present at the table, advising on wine and the menu, but at the same time keeping an eye on the entire restaurant – your team, the flow, the atmosphere in the room. After service follows the follow-up: a short debrief with the team, preparation for the next day, occasionally an exchange with us about special occurrences or ideas. In the low season, the focus shifts: more time for further training, for the development of the wine list, for planning upcoming events, and for the onboarding of new team members before the next season start. Our destination: Sils Maria Sils Maria stands for peace, nature, and culture – a place that has always attracted artists, thinkers, and nature lovers. Located between Lake Silser, forests, and mountains, our location is an ideal starting point for hiking, cross-country skiing, and relaxation. Anyone who loves the mountains will find what a holiday trip would require elsewhere right on their doorstep – this applies to our guests as well as to our team. How we work together We lead visibly. This means: We are present in the operation, speak with our team, listen, and support where necessary. We explain decisions, we take feedback seriously, and we celebrate successes together. We expect performance – but we always encounter people with fairness and appreciation. We address conflicts directly and respectfully, criticizing behavior, never people. For us, leading the service team is a partnership: You bring your expe