creative, innovative design of menus (approximately every 6 weeks), weekly menus, daily half board menus/days as well as individual menus for the event area (days, weddings, etc.) in close cooperation with the kitchen management & hotel management Introduction, training and instruction of the employees and trainees

Ensuring high & consistent quality of food, taste & presentation

professional preparation, preparation and reconditioning of hot and cold dishes for buffets, a-la carte & food for events

a completed vocational training as a cook / cooker Professional experience in gastronomy or hotel industry great pleasure in cooking & passion for excellent food and the will to achieve common goals Detail Consciousness & Lust for own experiments with different (also regional) products & ingredients Teamability, Reliability & Stress Resistance

Respect is key - We place value on each individual employee (m/w/d) and maintain a respectful and supportive relationship Modern & pleasant – A working environment where you can really feel comfortable Interesting tasks - An exciting task area where you are (with) responsible for the welfare of our guests Top View - View of the Büsumer Wadden Sea and Perspectives in Job Bead dress - get some of us and is then washed and ironed;) Beaded discount - at our house and in Büsum :) Holidays whenever you want! - only at special times and events, such as the Christmas and New Year's Eve, there is a short break so that everyone can take their time off Fair time recording – Transparent, comprehensible and minute-to-minute – no minute is lost Safe harbour – An annual, crisis-proof workplace in an innovative and sustainable company Growing together – Annual employee development talks so that you can grow and we will continue together