The design-oriented 4-star hotel is all about the individual well-being of the guest. Thus, the comfort rooms are relaxing tranquil islands – whether for leisure or business travellers. The CAMPUS restaurant with 120 seats and a sunny outdoor terrace offers a versatile menu and spoils its guests. The barrier-free Conference Center with light-filled rooms from 26 to 500 square meters has the most modern meeting technology. The ATLANTIC Hotels Group includes 20 hotels in the 4 and 5 star segment under the brand name ATLANTIC Hotels, Severin*s Hotels and unique by ATLANTIC Hotels.

Type of employment: Full time

Preparation and preparation of food for our a-la-carte restaurant and the event area Setting up and shrimping of food – modern, unusual and creative Responsibility and organisation of posts A tidy portion of team spirit and fun

Ideally, a completed vocational training as a cook or cook or specialist or Professional experience – also cross-comers with cooking skills are welcome Joy in the profession and passion for your tasks Creativity - Your ideas are welcome! enthusiasm for a high-quality service and for the satisfaction of our guests

An unlimited employment contract Flexible working time models by agreement Over-tariff holiday entitlement of at least 26 days at the beginning Sunday and night supplements ATLANTIC Benefits such as own staff rates for overnight stays within the hotel group, discounts in restaurants, the possibility of bicycle leasing etc. Occupational pension Varied development and career opportunities with two guaranteed professional or personal trainings per year Teamspirit is written big, not only at work, but also at events such as Christmas parties and summer festivals Business sports for choice among the two largest providers „Hansefit“ and „EGYM Wellpass“ with a huge sports and leisure offer for only € 20,00 per month as own share Coffee, tea, water, fruit & snacks are available free of charge Beneficiary staffing An open company with a lived community culture, mutual respect, appreciation and regular feedback talks