You take responsibility for the smooth running in the kitchen and make sure that our offer is implemented reliably, cleanly and in consistent quality. Your tasks include: Organization of daily kitchens Preparation and output of food according to our hotel concept Breakfast, snack, event and conference services Order of goods and control of stocks Cooperation with suppliers and hotel management Compliance with HACCP, hygiene and quality standards Control of goods use, cleanliness and order Guidance and coordination of the kitchen team Ensuring a structured and economical kitchen operation

You don't have to be a classic chef from the top gastronomy. It is much more important to us that you want to work reliably, take responsibility and understand kitchen organizationally well. You'll fit us well if you: Experience as a cook, kitchen line, cooker with responsibility or in a hotel kitchen happy to work structured and clean can organize orders, storage and goods control independently economic thinking and waste avoids HACCP and hygiene requirements have no bareness to standardised products and clear processes want to actively build a new hotel project are teamable, resilient and solution-oriented

a new hotel project with development possibilities clear kitchen processes instead of chaotic à la carte aesthetic planable processes and modern structures Responsibility without unnecessary complicated kitchen hierarchies a concept where organization, quality and reliability are more important than show kitchen short decision paths a motivated team in a growing hotel group