Overall responsibility for culinary orientation and quality Development of a clear, seasonal line for à la carte, menus and buffets Planning and organisation of kitchens, including service and goods management Costing and economic use of goods Selection of high-quality products and care of regional supplier relations Ensuring hygiene and safety standards (HACCP) Close cooperation with the owners and the hotel management for the profiling of gastronomy

Completed training as a cook/cooker and like multi-year experience in senior position Excellent culinary handwriting and joy in honest, seasonal cuisine Leadership, peace and sovereignty – even at intense moments Responsibility and appreciation in handling the team Creativity and passion for product quality and new dishes Routine in costing, organization and economic thinking Openness for the peculiarities of a historic house

Work in a unique, stylish ambience Room for own manuscript and conceptual development High-quality, seasonal products and a kitchen with focus on quality A dedicated, professional team with passion for hospitality A working environment that appreciates peace, respect and reliability 26 days holiday (5‐day week) Overtime compensation and unlimited work contract