Executive Chef (m/f/d)

Planning, control and ensuring trouble-free running throughout the entire kitchen organization over all service times and in the event area Cooperation in the development of a new gastronomic concept Production and visually appealing presentation of food from the cold and warm area, including active output to guests Coordination and coordination with all hotel areas Participation in the development and adaptation of the food supply in cooperation with the F&B Manager Determination of demand and ordering of goods from an economic point of view and acceptance of goods, carrying out inventory Ensuring compliance with all hygiene requirements according to HACCP and internal quality standards Takeover of shift responsibility within the “Manager on Duty” system Development and implementation of internal training measures Support, promotion and training of trainees according to training plan Introducing new team members, helpers and trainees as well as structured design of the onboarding process Conducting employee talks and feedback rounds Coordination of holiday planning as well as creation and organisation of service plans as well as personnel deployment planning

Successfully completed training as a cook (gn) Multiannual experience in gastronomy or hotel industry Entrepreneurial thinking and responsible handling of economic relationships Embossed cost awareness and structured working in daily operation Experience in the planning, control and control of budgets in the operational environment

Attractive salary, including surcharges Full transparency in working time Culinary care included Regular team and summer festivals Free HVV Ticket Family and Friends rates as well as extensive R&B discounts Fitness centre