Administrative and organisational support of the chef Creation of menus and menus Ordering goods and warehouse management Ensuring compliance with hygiene and safety regulations Control of the quality of foodstuffs and preparations Monitoring workflows and quality of work Cooperation with the restaurant and service area

Professional training and several years of professional experience in the upscale hotel industry Multiannual professional experience as a cook, ideal in different kitchens Management qualities and organizational talent Creativity and innovation Knowledge of food and nutrition Quality awareness and high demands on your own work High level of loadability and stress resistance Teamability and Communication Strength Comprehensive knowledge of hygiene and safety regulations Self-employed and organised work Joy in team work

From now on or after agreement we are looking for: Head of Sous (m/w/d)

Our top conditions:

• Over-tariff payment, annual salary from 50,000 euros gross
• Supplements/Constructions
• Cost of travel
• Employee card for discounts and discounts in partner hotel & experience companies
• No seasonal operation
• Free leave
• Regular working hours
• Free use of the fitness centre and
• free use of the wellness area in the evening
• Living in the most modern staff house north of the Alps