Our breakfast is one of our heart projects and we are looking for people who can prepare and present our great buffet as well as the a la carte specialities at a high level. Therefore, we explicitly seek employees from the specialist who bring knowledge and desire to work with high-quality products. This place refers to our bonnet restaurant Louis II.

That's what you bring You speak German and also have English skills Vocational training as a cook or cross-lever with a lot of experience Positions in high-quality gastronomy Motivation & Passion in the profession cordiality and team spirit An attractive and well-kept exterior You want to make our guests an unforgettable stay

You will be happy Above-average payment depending on qualification and working hours Time recording with time compensation Sunday, holidays and night supplements Holiday and Christmas money after one year of service Additional holidays with long-term employees Support for continuing training: 1 specialist book per half year and up to 100% of the training costs for one year A personal atmosphere in a team of over 65 employees Flexible working time models: idR 5-day week, other hours/day combinations also possible (e.g. 4-day week, 6-day week with higher wages, etc.) Help in finding accommodation or hired staff accommodation Employee benefits, for example in beauty treatments, our beverage suppliers, at arrival in the hotel's mountain hut, etc. Friends & Family Holiday Rates Staff Apps ''hotelkit'' and ''gastromatic' for service plans, information exchange, knowledge database, etc. Membership in a modern premium fitness studio A workplace surrounded by beautiful mountains, clear lakes, world famous castles and the charming neighboring town of Füssen This position can also be combined with a distance study ''Culinary Management' at IST Hochschule Düsseldorf.

Thurm family and the Rübezahl-TEAM are looking forward to exciting applications! For a first interview, we look forward to suggestions and your salary presentation.

Date of entry: by agreement