The four seasons at the Schluchsee are located in the middle of the Hochschwarzwald, between Freiburg and Zurich, one of the most beautiful regions in Germany. As a holiday hotel of the extra class we stand for tradition, individuality, quality and versatility.

204 rooms, restaurants, cafes, bars, 4000 sqm of wellness and a conference center of up to 2000 sqm are just some of our highlights.

Type of employment: Full time

Training of chefs (according to BBiG)

Planning and implementation of practical training according to the training framework plan

Creation of individual training plans and learning objectives

Guidance and support of trainees in everyday kitchens

Communication of specialist knowledge (e.g. food science, cooking methods, merchandise management, hygiene)

Preparation of trainees for interim and final examinations

Conducting training certificates and evaluation discussions

Cooperation with vocational schools and chambers of commerce and industry (IHK)

2. Training and personnel development

Organisation and implementation of internal training for the kitchen team (e.g. new techniques, trends, HACCP, allergens)

Promoting specialist and social skills in employees

Identification of training needs in the team

Coaching of new employees and training of cross-comers

Support in preparation for specialist exams (e.g. kitchen masters)

3. Organization and Communication

Close coordination with the kitchen management, service and other departments

Working with the service and deployment planning in terms of training objectives

Organisation of training dates, internal audits or external training

Documentation of all training and training measures

4. Quality management and model function

Ensuring and imparting hygiene, environmental and safety standards (e.g. HACCP)

Promoting a positive learning and team culture in the kitchen

Control and continuous improvement of training quality

Experience of professional behavior, team spirit and passion for the profession

Vocational training according to BBiG: Planning, organisation and implementation of training for future chefs taking into account current training framework plans.

Employee development: Individual support and further qualification of kitchen staff through internal training, workshops and practical training.

Expertise: Wide knowledge in classic and modern cuisine, hygiene regulations (HACCP), food science and kitchen technology.

Educational skills: Didactic skill, patience and empathy in work with trainees and employees.

Quality and process management: promotion of work organization, teamwork, efficiency and quality assurance in kitchen practice.

Motivation & role model function: Inspired mentor who enthuses young talents with passion and expertise and strengthens the kitchen team.

Interesting, varied and safe working environment Responsible position Place for creativity and new Work in one of the most beautiful natural landscapes in Germany Collection of working days by electronic time recording system Short channels for agreements Training through internal and external training Free use of the in-house facilities such as gym, swimming pool etc. Staff accommodation available as well as support in the apartment search Training and promotion opportunities JOBV1_EN