Souschef Restaurant Campus Garden (m/f/d)

You want to organize more than just everyday cooking and leave your handwriting in a modern kitchen? As a sous boss at Campus Garden, you take responsibility, develop our gastronomic offer together with the chef and work in an environment with solid free days, seasonal cuisine and plenty of space for your own ideas. Support and representation of our chef in daily business Organisation and control of the kitchen drain at the Restaurant Campus Garden Participation in service planning, goods ordering and warehouse organization Preparation of high quality food in the à la carte, lunch and event area Planning and implementation of catering, events and special events. Development of new dishes and active participation of our menus Economic work in compliance with product deployment planning Control of stocks and cooperation on orders Care and proper handling of kitchen appliances and equipment Instruction and introduction of new employees Care of trainees and trainees in the kitchen area Ensuring quality, hygiene and HACCP standards

You have a completed training as a cook/cooker (m/w/d) in the hotel industry or gastronomy and brings several years of professional experience in a comparable position – ideally already with first leadership responsibility. Finding knowledge of goods management, costing, modern food preparation and kitchen organization are just as distinguished as a distinct organizational talent and a high quality awareness. You work structured, independent and keep an overview even in challenging situations. With your hand-on mentality, you actively support your team in day-to-day business and convince with a quick understanding, economic thinking and a solution-oriented way of working. Creativity, passion for modern cuisine and the joy of bringing your own ideas round off your professional profile. In addition to good German knowledge, you have a well-kept appearance and professional ways of dealing. Loyalty, reliability, motivation and a safe occurrence are of course for you. The willingness to flexible working hours in the gastronomic operation will bring you along. A class B licence is advantageous.

A safe workplace in a modern restaurant concept at the Heilbronn educational campus Planable free days with fixed rest days – usually Sunday & Monday Safe workplace through the diversity of our brands permanent employment contract in a high-growth environment Own responsibility and real design space Development possibilities within the Voltino Group Varied tasks through à la carte, banquet and catering business Exclusive employee discounts within the VOLTINO Group Above average night supplements individual career planning through annual employee discussions Above-average contribution to occupational pension provision Free staffing