Best Western Hotel Hohenzollern Osnabrück Our first class spa hotel, well placed in the market, is located vis-á-vis from the historic central station and is an Osnabrücker traditional hotel with modern design. Guests of the house are mainly business travellers, seminar guests as well as wellness and short vacationers. As a traditional hotel with over 120 years of history, we have successfully positioned ourselves on the market as a modern business, conference and wellness hotel. Accordingly, our guest quarters are varied. The fact that our hotel, with its unique gastronomy, enjoys an excellent reputation far beyond the limits of Osnabrück, lies above all on our young team, which consists of qualified and dedicated staff. Our restaurant concept with 65 seats and summer terrace consists of a sliding transition between restaurant, bistro and bar. The gastronomic area also has 6 event rooms in which events with up to 100 people are held.

Type of employment: Full time

The production and preparation of food for our à la carte restaurant and the banquet and meeting area Working for the breakfast buffet Effective management of individual items taking into account guest satisfaction, product quality and service standards Optimum execution of daily banquet and à la carte business Pre- and post-work in the kitchen Cleaning of kitchen appliances and monitoring of hygiene regulations according to food requirements (HACCP guidelines

A high level of reliability and flexibility You are a motivated team player A strong passion for fresh products and their production Completed vocational training as a cook / cooker You are ready to work in shiftwork

A friendly and motivated team The possibility to introduce yourself An attractive salary appropriate to the position and responsibility Free membership of Hohenzollern Sport & Wellness Club Discounted accommodation prices for private trips in partner hotels worldwide We woke up your interest? Then please submit your submittable application documents, specifying your salary presentation and the earliest possible entry date. Alexander Reinhardt