Preparation of à la carte, menus and buffets Setting up and outputting food Ensuring high quality in responsibility Ensuring order and cleanliness of the work area Compliance with hygiene regulations Working on the creation of the menu Contact person for our employees with impairments

Completed training as a cook/kitchen and first experience within the upscale gastronomy Passion and joy in cooking Interest in Patisserie Readiness to learn, quality awareness and team skills Self-employed

Working at a special, meaningful location directly at the main station

A dedicated, diverse and inclusive team

Pleasant operating climate with regulated working hours, flat hierarchies and social environment

Attractive remuneration at a maximum working time of 38.5 hours per week

Working time account with leisure compensation

30 days of holiday per calendar year and additionally free of work on 24. December

Guaranteed free days from 24 to 26 December (including)

Annual special payment

Monthly cost subsidy of 50 € gross

Beneficiary staffing with balanced, freshly prepared meals from our hotel kitchen

Free cleaning and basic equipment of work clothes

Team events and training and training opportunities

Convenient travel through cooperation

Access to the Corporate Benefits System

Regular health offers