Support in the day and evening business, depending on the experience at the respective post Mise en place, preparations, orientation and output, clean and structured Working with weekly cards, seasonal dishes and promotions Compliance with hygiene, order and HACCP standards Teamwork to keep pace and quality together

Completed training as a cook or you are just before graduation, alternatively first practice in the kitchen You work clean, you are ready to learn and pack You are reliable, team-oriented and keep your head clear in the service You want regional cuisine and honest craftsmanship

2 fixed rest days every week, Monday and Tuesday are fixed free, planable, reliable Fixed holidays, 2 weeks in summer in high season, autumn holidays and carnival, transparent and planable Structured kitchens, clear responsibilities, less chaos, more learning Stable family business in 5th generation, long-term thought, you are no number Regional and seasonal cooking, real products, real craft Employee placement during working hours punctual, reliable payment A team that holds together, respectful, professional, without kitchen theatre Development possible if you want, professional and responsible