Executive Chef (m/f/d)

Total responsibility for all kitchen areas of the company Leadership, motivation and further development of the entire kitchen team Operational and strategic control of the kitchen organization Development of existing food concepts and development of your own culinary manuscript Responsibility for hotel restaurants, conference restaurants, weddings, banquets and special events Control of goods use, personnel costs and budget requirements Optimization of production processes and kitchen processes Ensuring all quality, hygiene and HACCP standards Purchasing, storage, inventory and supplier management Promoting trainees and junior staff Participation in the development of regional product and marketing concepts

Completed training as a cook (gn) Ideally advanced training to the kitchen master or comparable qualification Multiannual leadership experience as chef, executive boss or in a comparable position Experience in the upscale hotel industry, event gastronomics or larger gastronomic companies Knowledge of banquet, conference and event business Entrepreneurial thinking and pronounced cost awareness Passion for high-quality, regional and sustainable products Hands-on-Mentiality and Pleasure of Operational Cooperation Modern, value-adding guide style Organisational strength, resilience and determination

Responsive leadership position with great design space Possibility to shape the culinary orientation sustainably Active participation in the development of an extraordinary hospitality project Variety of tasks from hotel, restaurant, event and conference restaurants Long-term perspective in an economically stable company Direct cooperation with the hotel director and short decision-making Extensive training and development opportunities 30 days off Support in housing search or housing by arrangement Working in a natural environment with high quality of life