TRAVELING CHEF IN COLLEGE

• Civil service category: B

• Localisation : Annecy

• Type of recruitment: Permanent position

• Geographical basin: Annecy basin

• Weekly working hours: Annualized

• Profession/Field of action: Technical interventions – cooking Colleges

• Working time: 100%

• Sector / job framework: Technical – Territorial technician

• Grade: All grades in the employment framework

Purpose of the position / Context:

Placed under the responsibility of the head of the management and support service for college agents, the traveling chef is required to intervene in the colleges in his sector (possibility of service vehicle with storage at home or reimbursement of travel expenses), in order to to ensure continuity of service in the event of absence, to design and produce the menus served in collective catering. It guarantees compliance with regulatory requirements in terms of health, environmental and nutritional quality. He leads the kitchen team of the college to which he was sent to carry out his mission and coordinates its activity.

Your advantages by joining our community:

• Full-time position, annualized working time, leave during each school vacation period
• Statutory remuneration to which is added a hardship and expertise allowance (IFSE) and an annual compensation supplement (CIA)
• Restaurant vouchers with a face value of 7.50EUR (contribution of 4.50EUR by the community)
• Committee of Social Works (association allowing you to benefit from aid and privileged rates: leisure, holidays, individual and family aid)
• Participation in complementary health and insurance (subject to conditions)
• Contribution to transport costs and subscriptions for home-work journeys (public transport subscription, sustainable mobility package for journeys by bicycle, electric bike and as a driver or passenger in carpooling)

Main missions:

On a daily basis, here are the missions on which you will work:

• You propose menus in consultation with your team and the Assistant College Manager, ensuring a balanced diet and favoring quality, fresh, seasonal and “Homemade” products.
• You choose the products and materials to acquire, in compliance with the laws in force (see: EGALIM, AGEC, etc.), the desire for territorial anchoring and maintaining the budgetary balance of the catering service.
• You coordinate the ordering and receipt of deliveries of food products, the control of their conformity (quality, quantity, traceability, etc.) as well as the management of the stock of food products and materials using management software computer science.
• You organize and control the work of agents assigned to the catering service for the manufacturing (see: technical sheets) and distribution of dishes; hygiene self-checks; cleaning of premises and laundries.
• You will supervise and control the preparation of meals as well as the maintenance of equipment.
• You implement the monitoring and development of the Health Control Plan (PMS) and contribute to the hygiene training of the team.
• You apply and enforce the health and safety standards in force. You contribute to the prevention of professional risks.
• You actively participate in eco-responsibility actions in the management of your catering (control of water and energy consumption, diversification of proteins, reduction, sorting, and recovery of waste).
• You train technical agents in PMS as well as in the use of new cooking techniques and give advice on work organization

Skills, qualities required / working conditions:

To succeed in this position you necessarily have these skills supported by experience:

• All diplomas in Catering professions – Minimum CAP

• Mastery of the rules of the culinary art specific to collective catering (on-site production, fresh, local, homemade products)

• Mastery of regulations and procedures relating to hygiene and food safety (HACCP approach)

• Mastery of techniques and rules for conservation, reconditioning, assembly, food stock management

• Mastery of the physical nutritional and dietary properties of products

• Mastery of team management and leadership techniques

• Application of health and safety rules at work

• Organization of equipment upkeep and maintenance control procedures

• Organization and activity management techniques

• Writing skills for preparing reports and activity reports

Advantage linked to the function:

This position requires specific working conditions which you must take into account:

• Roaming position: Travel is mainly located in the Annecien and Geneva basin but the entire Department may be affected from time to time.

• Prolonged standing

• Carrying of charges

• Frequent exposure to cold and heat

• Wearing personal protective equipment

• Sustained pace of work

If you recognize yourself in this position, the Department is waiting for your application before December 8, 2024!

Department of Haute Savoie

A community of 3,000 agents exercising more than 180 professions, the Haute-Savoie Department is one of the largest employers in its territory. It deploys its policies and actions for the benefit of the 800,000 Haut-Savoyards, relying on a budget of around one billion euros.

Working for the Department of Haute-Savoie means joining a team which invests daily in the human and territorial solidarity of which it is the guarantor. Social action, colleges, departmental roads, sport, culture, environment… participate in the evolution and construction of the future of one of the most attractive departments in France!

The little extra? An exceptional playground and the most beautiful sensitive natural spaces within reach.