Junior sous-chef annual salary from 45,000 euros gross (m/f/d)

Support of chef and sous boss in the organization and coordination of daily kitchens

Self-governing and organisation of your own post

Participation in the planning, design and development of our menus

Professional preparation and attractive presentation of high-quality food

Ensuring a smooth mise-en-place and service run

Control of product intake, storage and product quality

Instruction, incorporation and support of our trainees and kitchen staff

Compliance with our hygiene, safety and quality standards (HACCP)

Close cooperation with the kitchen management and the entire kitchen team

Completed training as cook / cook or comparable qualification

Multiannual professional experience in the upscale gastronomy or hotel industry

First experience in managing and organizing a kitchen post

Professional competence, creativity and joy in high-quality cuisine

Self-employed, structured and responsible work

Quality awareness and a good sense of presentation of food

Teamability, reliability and organisational skills

Good knowledge of hygiene and safety regulations

We offer you not only a safe workplace in a family-run hotel, but also a team that keeps together and evaluates your work. With us you can introduce your ideas, take responsibility and move something together with our kitchen team.

Your advantages at a glance: Attractive remuneration: above-average payment and Sunday and holiday allowances of 50 to 125 %

Travel cost subsidy: Financial support for your work path

Fair working conditions: Electronic time recording and transparent working time accounting

Planable leisure time: Individual holiday planning and free weekends in the 14-day rhythm

Safe workplace: Full-year employment without seasonal interruptions and business holidays over Christmas

Modern living: possibility to live in one of the most modern staff houses north of the Alps