Preparation of our à la carte dishes and special events Active cooperation in the daily kitchen process – from preparation to service to preparation Designing and developing our menu with seasonal, regional and creative dishes Ensuring consistently high quality in the processing and presentation of our food Careful, responsible and sustainable handling of food and work materials Compliance and implementation of all hygiene, quality and safety standards (HACCP) Organisation and structuring of your own workflows in the kitchen area Close cooperation with the entire kitchen team and the service for a smooth process Bringing your own ideas and participation in the further development of our restaurant concept

Complete training as a chef or professional experience. Joy of cooking with fresh and regional products. Clean, structured operation. Teamability and reliability. Motivation and interest to actively shape a new restaurant from the outset. Openness for classic and modern cuisine.

Unlimited employment contract in a growing company of the mayor Reuter Foundation Group. Fair payment, Sunday and public holidays allowances as well as working hours as regulated as possible. 30 days vacation per year as well as up to two additional free days as compensation if you work on Christmas Eve or New Year's Eve. Monthly tax-free allowance up to €50 (e.g. ÖPNV grant, Benefits Card or corporate fitness/Wellpass). Benefits for overnight stays in cooperation hotels. Team events (Christmas celebration, sports events). Operational health management including precautionary offers and digital skin screening. .