Preparation of our regional and seasonal dishes in the day and evening business Mise en place, orientation and output, clean, structured, reliable Quality control, order and hygiene at work according to HACCP Participation in weekly cards, seasonal dishes and promotions Teamwork in the service to match speed and quality

Training as a cook, with professional experience, or in-depth professional practice You work clean, think with and have a real quality claim You are reliable, team-oriented and stay clear in service You want regional cuisine and good products instead of empty show

2 fixed rest days every week, Monday and Tuesday are fixed free, planable, reliable Fixed holidays, 2 weeks in summer in high season, autumn holidays and carnival, transparent and planable Kitchen times with structure, clear processes instead of permanent chaos, so energy remains for life after layer Stable family business in 5th generation, here is thought in the long term and you are not run as number Cook regional and seasonal, real products, honest craft, you can be proud of your plates Variety without overload, host house, beer garden and events, with routine and team in the back Short ways, direct decisions, if something is to run better, it will be discussed and implemented Clean, professional working, order, hygiene and quality are standard Performance-oriented payment, on time and reliable Employee placement during working hours A team that keeps together, respectful handling and honest cooperation perspective in the house, professional development and more responsibility possible