Cook 50-60% Coop Tagungszentrum

Work where hospitality is lived

The BÂLE HOTELS GROUP unites six hotels and two conference centers under one roof, which stand for hospitality, highest comfort, and passion for gastronomy. These include the Hotel Pullman Basel Europe, the Hotel Victoria, the Hotel Basler-tor and the Boutique-Hotel Märthof in Basel, the Hotel Savoy in Bern, the Holiday Inn Express in Oftringen, the Coop Tagungszentrum in Muttenz, as well as the Hôtel du Léman centre de séminaire in Jongny. Together they create unique experiences for travelers, conference guests, and food lovers.

The Coop Tagungszentrum in Muttenz is among the leading seminar and conference centers in Northwestern Switzerland. It is not only available to the entire Coop Genossenschaft and its subsidiaries, but is also heavily used by third-party companies. With 24 seminar rooms, a plenary room for 200 people, a restaurant with 170 seats, as well as 37 hotel rooms, we are known for high service quality, a versatile offering, and high-end culinary arts.

Workload 50-60%
Contract fixed-term
Start of position
By arrangement

Tasks

• Preparation and attractive plating of food for à la carte business, seminar catering, banquets, and apéros
• Independent management of a kitchen station as well as support for other stations
• Preparation of the daily mise en place for restaurant and event operations
• Collaboration in the planning and implementation of seasonal menus, buffets, and special occasions
• Processing of fresh and as regional as possible products
• Goods receipt, quality control, as well as professional storage of food
• Co-responsibility for orders and efficient use of goods
• Compliance with HACCP guidelines as well as hygiene, safety, and quality standards
• Collaboration in the training and support of apprentices
• Active cooperation with service, seminar, and event organization to ensure smooth processes

Requirements

• Completed training as a Cook
• Professional experience in the hotel industry, gastronomy, or in the banquet and seminar sector is an advantage
• Enjoyment of a varied kitchen with restaurant, seminar, and banquet operations
• Independent, structured, and quality-conscious way of working
• Creativity as well as interest in helping to shape dishes and offerings
• Teamwork skills, reliability, and resilience even in hectic situations
• Good German skills, further language skills are an advantage
• Readiness for shifts on weekends as well as during events
• High quality and hygiene awareness
• Well-groomed appearance as well as a service-oriented personality

Benefits: up to 20% discount in all formats of the Coop-Gruppe
Employment conditions: Loyalty bonus
Working time: 5 weeks vacation
Further education: Support for further education and with training offers from the LGAV and Coop
Sustainability: Hotel-owned employee water bottles: Together against plastic use
Communication: Du & Heartist culture
Health: Update-Fitness: Fr. 200.-- discount on the annual subscription

Your contact person
der Coop Genossenschaft
Diana Latigan
Human Resources