Sous Chef (m/f/d)

Responsibility for the operational management of the kitchen team together with the chef and representation during his absence Ensuring a smooth kitchen drain Ensuring consistently high food quality and a first-class guest experience Active cooperation on all kitchen items and support of the team in the daily business Designing new menus, menus and culinary concepts Responsibility for goods orders, goods use and cooperation with suppliers Monitoring of goods intake, storage and inventory Introduction, promotion and professional support of new employees and trainees Ensuring compliance with all hygiene, quality and HACCP guidelines Responsibility for sustainable and resource-efficient use of food and resources

Completed training as a cook (gn) with sound expertise Multiannual experience in upscale gastronomy and banquet and event business Leadership experience with a motivating and team-oriented working Passion for creative dishes and the further development of culinary concepts Excellent quality awareness as well as economic thinking and action Knowledge of HACCP standards Enthusiasm for the promotion and further development of employees and trainees

Attractive remuneration including additional services Flexible working time models Supplements for Sunday, holidays and night work Individual training and development opportunities Support for apartment search as well as staff accommodation (subject to availability) Other attractive additional benefits after one year of service