Preparation and dressing of dishes of rustic, regional brewhouse kitchen Support in the planning and implementation of the menu Compliance and control of all hygiene and quality standards (HACCP) With the help of goods orders, storage and control of goods Cooperation with the chef and the kitchen team Ensuring a smooth run in daily business

Completed training as a cook or comparable qualification First professional experience in gastronomy, preferably in traditional or rustic cuisine Passion for fresh, regional products and creative preparation Team skills, organizational skills and reliability Loadability and flexibility, even in peak times Good knowledge of German, English

A varied workplace in a successful catering association The ability to gain leadership experience step by step A motivated team with collegial cohesion Attractive remuneration as well as further development perspectives (until the management)