Breakfast chef Früh am See, calm in his routine, meticulous in his craft (m/f/d)

As a breakfast cook/cook, you ask that our guests start well in the day – with freshly prepared meals, clean preparation and a view for the small things that make a breakfast special. You prepare hot breakfast dishes à la minute, for example agitator, mirror egg, fried eggs, pancakes, porridge, French toast, waffles, croque monsieur or seasonal small dishes. Take care of taste, timing, consistency and an appealing, natural orientation. You will take care of homemade components such as Bircher Müsli, compote, spreads, creams, Chia pudding, inlaid ingredients, small salads or prepared ingredients for our breakfast bar. What can be done meaningfully by ourselves gets attention from us – not as a show, but because you taste care. You prepare bread, pastries, cheese, cold cuts, fruits, vegetables, egg dishes and other breakfast components so that You come to the plate fresh, clear and value-adding. You work with good products and consciously deal with them: carefully portioned, cleanly processed and planned so that as little as possible is lost. An important part of your work is the Mise en Place. You prepare your area forward-looking, keep your workplace clean and organized and make sure that the breakfast service can run smoothly and reliably. Just in the morning good kitchen does not need any hectic, but overview, structure and clear handles. You work closely with the breakfast service. You agree if guests have special wishes to take into account allergies or dietary forms, start meeting groups early or want to be well looked after by families, external breakfast guests and hotel guests at the same time. Breakfast in the event area is also included as required: common breakfasts at conferences, welcome coffees, first coffee breaks, small snacks or prepared meals for seminars, retreats and corporate events. It is also intended to remain noticeable in a small format, which makes up the maritime goods: calm, quality and careful handling of details. In addition, we develop a high-quality grave-and-go offer for guests who have little time in the morning, but still want to start well supplied. This is also not about mass, but about simple, good things, cleanly prepared and beautifully presented. After breakfast, depending on the working time model and the team structure, you can help prepare for the next day of the kitchen, at events or at tasks in the daily business. Your focus is clear: the morning. If guests later say that the day in the seafood has already started especially during breakfast, then your work has a great share of it.

You like to be in early use. You like it when the day begins clearly when good preparation becomes noticeable and when a coherent whole is created from many small handles. Complete cooking is advantageous, but not absolutely necessary. Even if you come from the utility, food crafts, bakery, café, service, classic gastronomy or comparable activity, you can fit us well. Care, reliability, sense of responsibility and joy in good food are crucial. You work clean, quiet and structured. Hygiene, order and clear procedures are of course for you. You understand that a good breakfast is not created by big gestures, but by many properly made details: a freshly prepared egg, a balanced taste, a well-prepared bread, a cleanly dressed plate and a useful product. You don't need spotlight, but you want your work to be effective. You like to work in the team, communicate friendly and clear and keep an overview when the morning becomes more lively. You are interested in food, origin, season and simple good preparation. Fruits, vegetables, eggs, bread, dairy products, herbs, cereals and small warm dishes are not incidentals for you, but opportunities to give guests a good start to the day. Sustainability means practical work for you, above all: respect food, portion meaningfully, prepare cleanly, avoid residues and keep thinking. You don't have to make big words – it's crucial how you work daily. If you're more lerch than a night owl and want to shape the morning at Zeppelin's lake with peace, quality and taste, then we should get to know each other.

We deliberately designate what applies to us: reliable working conditions, clear agreements, fair remuneration and a coexistence that bears in everyday life. Reliable basics In principle, we award permanent employment contracts. Exceptions are training contracts and explicit seasonal contracts. Your working time is accurately recorded – with transparent working time account and schedule app. We pay for holiday and Christmas money. We pay clearly over tariff. If the expected working time is allowed, we allow the payment of tax-free allowances for night, Sunday and holiday work as a flat-rate advance payment. Time, Food and Extras We don't charge food and drinks. For this purpose, only the taxable advantage to be assumed. These include freshly cooked food, fair traded organic coffee or tea, high-quality juices and finds from the friendly organic confectionery. We will give you two extra days a year beyond the tariff regulations. If you are proven to be self-sufficient, we will give you another extra holiday day per year. In your first setting, you will receive a 1,000 Euro incorporation grant: 500 Euro after the trial period and 500 Euro after one year of service. If you come back to us one day, we will count on your previous service to your new activity at Hotel Maier or Zeppelin. For successful recommendations within the framework of ''employees'' you will receive the premium provided for this under our internal rules. Benefits in both houses You, your family members, relatives and acquaintances receive generous conditions if you want to eat or stay with us. These conditions apply in the Hotel Maier with the menu in the Maier as well as in Zeppelin with the Pinus. For private travel, over 600 partner hotels are available at discounted rates. Many of our producers offer shopping at corporate customer prices – fair, direct and high quality. You get access to a world of benefits with services and products of high-quality brands at preferential prices. Every year you receive a Lake Constance Card PLUS for three days – for you and your family. For the Plus Impulse, please contact us. Together and development We are a family business with short decision-making. In many decisions we ask for your opinion because we know that good solutions often come from the team. We work in small, powerful teams – professional, solution-oriented and with the need to do things well. We maintain an open feedback culture and understand errors as a chance to get better. Through our employee app, ideas, information and feedback can be shared across departments. If you have good ideas for team building measures, we talk about it and support it financially after individual consultation. We celebrate together – with Christmas parties, summer parties, gifts, rewards for special business adjuvation and attention when there is something to celebrate. Support when needed We support you financially in the care of young children. On request and if necessary, we help to find a suitable accommodation. If you are especially needed in your family, we are looking for a feasible solution – even with additional holiday if it fits the situation. Specific in Zeppelin You use our bicycle leasing model – as a contribution to sustainable mobility and personal comfort. If you're new to us and don't have an apartment on site, you can stay temporarily at Hotel Maier, depending on availability, until you find something suitable. Only minimal costs are incurred for this purpose. We build a continuous training concept – practical, systematic and accessible to all levels. A uniform, high-quality service clothing is in implementation – functional, identity-giving and convenient. .