In our kitchen you are an important part of the team and actively participate in our culinary offer.

You bring your experience and support our kitchen team with passion and creativity. Together with the chef, you will develop varied and attractive dishes. You take responsibility for your own post and cook for our half board guests as well as for à la carte guests. You will work with you surgically and ensure that every dish is prepared at a high level. The quality of the products keeps you in mind and reliably implement our hygiene and cleaning standards. In addition, pay attention to the economic implementation – so that we can offer our guests the highest level of pleasure.

You bring passion for upscale gastronomy and want to bring your experience to a motivated team.

You have completed vocational training and have already gained experience in a comparable position, ideally in the upscale hotel industry or gastronomy. You will not only have a high affinity for the upscale cuisine, but also enjoy the culinary delight of guests. Costing security and organizational skills are just as important for you as craftsmanship at the stove. You are flexible, resilient and also keep an overview in stressful situations. Communication is up to you, and you are happy to work in a solution-oriented and team.

What we offer: We offer you not only a job but a common future with development potential. It is important to us to integrate you into our young team with your individuality and to professionally incorporate you into our structures and processes. We maintain a flat hierarchy where your opinion counts. Surplus payment Tax-free supplements for Sunday and night work Free meals regular staff talks Career and further development possibilities Regular team events

What we need: Does that sound like you? Then we look forward to getting to know you personally soon. Please send us your complete application documents (degrees, CV, salary presentation as well as the earliest possible entry date) by e-mail to direction@seevital.de to hands Emanuel Our, Head of Operations