Help build Calla.

• Kitchen. Modern Mediterranean brasserie, Italian in spirit: pescatarian, vegetarian and vegan, no meat, fish from the sea. Olive oil, citrus, herbs, tomatoes, aubergines, artichokes, pasta. All fresh on site.
• Day and evening. Breakfast, lunch, aperitivo and an elegant dinner, plus a bar of its own.
• Pierre Hermé. Macarons, cakes, viennoiserie and chocolate from Maison Pierre Hermé, as take-away and in service.
• Location. Sihlstrasse 17, Kreis 1, around 40 seats plus take-away. Opening November 2026.

During the build-up

• You develop the SOPs for every area from scratch and define workflows, standards and the signature of the house.
• You negotiate with suppliers and close the contracts.
• You choose the systems (POS, reservations, HR) and set them up.
• You coordinate signage, fit-out and equipment through to opening readiness.
• You secure permits and legal requirements: catering licence, VAT registration, fire safety.
• You assemble the team and onboard kitchen, service and bar.
• You steer budget and timeline closely with the ownership and align the brand standards with the Pierre Hermé franchise team before the doors open.

In daily operation

• Full operational responsibility for restaurant, bar and patisserie.
• You lead a lean team of around 18 to 20 people across kitchen, service, bar and take-away, with head chef and service lead directly at your side.
• Host on the floor, with a claim to a first-class guest experience.
• You actively steer revenue mix, costs and profit contribution (GOP), including dynamic pricing.
• Collaboration with the ownership and the franchise partners.

• Proven pre-opening experience: you have successfully led or substantially shaped at least one restaurant opening.
• Several years of leadership experience in upscale hospitality.
• Entrepreneurial thinking and confidence with the relevant figures: revenue mix, GOP, EBITDA contribution and dynamic pricing.
• Fluency with hospitality systems (POS, reservations).
• A host personality that carries a team through an opening.
• Hands-on, structured and calm, even when it gets tight.
• Very good German and English.

• A business you shape from the ground up, with your signature on every standard.
• One of the most exciting new addresses in Zurich hospitality, in a prime Kreis 1 location.
• The Pierre Hermé brand at your side.
• Entrepreneurial freedom from day one, directly with the ownership.
• An attractive, market-based package.

• Pescatarian, vegetarian, vegan. No meat. Fish is the main protein from the sea, vegetables take centre stage, vegan dishes get real attention. Dairy, grains and pulses as the load-bearing pillars.
• Mediterranean, seasonal, precise. Italian in spirit. Product before technique, clear, elegant and cleanly executable day to day. The season leads the menu.
• Across the whole day. Breakfast as a strong anchor, a light lunch, afternoon coffee and patisserie, aperitivo and an elegant dinner with sharing and bar dishes.
• The setting. Around 40 seats plus take-away and bar, in a prime Kreis 1 location. Opening November 2026.

During the build-up

• You develop the menu across all parts of the day along the Culinary Vision: short, clear, precise, every dish earning its place.
• You write the recipes and help cost the food.
• You select suppliers and products product-first and negotiate them.
• You build the kitchen brigade and set up the kitchen.
• You establish the hygiene and self-monitoring concept (HACCP).

In daily operation

• Responsibility for the whole kitchen: quality, consistency and clean execution on every plate, every day.
• You lead a small, effective brigade (around five people, from sous-chef to kitchen help) and work the line yourself.
• You keep the signature of the house: product visible, natural colours, precise sauces, herbs and olive oil, quiet elegance.
• Food cost and stock under control: purchasing, storage, waste.
• Hygiene and self-monitoring as required.
• Close collaboration with service, bar and management, plus the natural link to Pierre Hermé.

• A trained chef (Swiss EFZ), ideally with a federal diploma, as head chef or as a sous-chef ready for the step up.
• A signature in Mediterranean, Italian-inflected cooking, with real joy in pescatarian and plant-forward food.
• A feel for seasonality, product quality and precise, everyday-executable dishes.
• Leadership, a clean sense of cost and calm in service.
• HACCP and self-monitoring well in hand.
• Good German, English an advantage.

• A kitchen you build from the ground up, with your signature on the menu and standards.
• A clear culinary vision as the foundation (Food of the Sun) for you to bring to life.
• A team you help assemble yourself.
• A prime Kreis 1 location, alongside the Pierre Hermé brand.
• An attractive, market-based package.