Cook (m/f/d)

The starting point is the Odenwald, its products, producers and culinary traditions. In the inn we cook a contemporary regional cuisine. In parallel, we develop our fine dining as an independent culinary format. Regional products and the Odenwald form the basis, complemented by culinary traditions and influences from Eastern Europe. We value good craftsmanship, very good products and clean techniques. Our chefs aren't just supposed to make a finished card. Depending on the experience, you can participate in dishes and menus, select products, get to know producers and work in the further development of our kitchen.

The prerequisite is a completed vocational training as a cook/kitchen. You should work clean, structured and professionally, knowing the hygiene and quality requirements and bring true interest in products, techniques and taste. We require very good knowledge of German and secure communication in German. After that we are less interested in what title is in your employment contract today or how many years you have already worked on a specific item. We look at what you can, how you work and where you want to develop. Experience in the upscale gastronomy or in fine dining is advantageous, but no requirement. Maybe you just get out of training and want to get on quickly. Maybe you've been working longer than chef and want to take your own post for the first time. Or you already have much more experience. We are open to different levels of experience. If you haven't done anything yet, but are convinced that you are ready to learn and take more responsibility, we want to hear that.

Your development We occupy the posts according to skills, experience and interest. Anyone who can already lead a post safely gets appropriate responsibility. Anyone who wants to bring and grow the potential will also get a chance. You work directly with our kitchen and operating management, which works in the kitchen itself. Depending on the experience and development, you can also participate in the development of dishes and menus, product selection, cooperation with producers, as well as in building the processes and standards of our new kitchen. If Gasthof and Fine Dining later work with their own kitchens, additional positions and development possibilities are created within both kitchen teams.

We pay consciously above the industry standard level. 5-day week Monday and Tuesday rest day 30 days off Christmas Eve free digital, minute-to-minute working time recording full compensation of any overtime paid by leisure or payment Supplements in addition to the basic salary binding annual salary review Premiums and loyalty Recognition premiums from 250 to 750 € for exceptional benefits additional special payments, including for Christmas Loyalty premium for long-term company membership Training and personal development up to € 2,500 personal training budget per year 3 paid training days in addition to the holiday Hospitations and Stages Support for professional courses Visits and training at producers Other Benefits free staffing Workwear including professional cleaning professional work shoes at the expense of the employer 50 € monthly reference after successful trial period Tank card team events and joint annual events 50% Family-&-Friends discount on overnight stays in our guesthouses 25% Family-&-Friends Discount on Food and Beverages beneficiary personights in participating hotels Takeover of agreed travel costs for interviews and rehearsal work paid trial days