Chef (m/f/d)

Responsibility for the operating kitchen area in close cooperation with the kitchen director Active cooperation in day-to-day business as well as management and control of the kitchen team with a pronounced hands-on mentality Joint design and continuous optimization of structures and standards with the kitchen director and the entire team Development and implementation of creative, seasonal and regional food concepts and enthusiasm for new ideas and trends Leadership, motivation and professional development of the kitchen team Responsibility for the training and development of our junior staff Service, holiday and efficient personnel deployment planning Responsibility for goods use, costing, budget and ordering Ensuring quality, presentation and HACCP and hygiene standards Representation of the kitchen director in the absence and takeover of his duties Close cooperation with the service team and management

Completed training as a cook, ideally advanced training to the kitchen master or a comparable qualification Multiannual professional experience in a leading position, ideally as chef Impressed leadership skills and joy in developing employees and taking responsibility Passion for high-quality, creative and seasonal cuisine and openness for new ideas and concepts Embossed Hands-on-Mentality and Ready to Active Participation in Operational Day Business Organizational talent, sense of responsibility and economic thinking High quality standards, durability and strong team spirit

A permanent employment Individual training programs and career development Balanced staff allocation Holiday and Christmas money Modern kitchen rooms and high-quality equipment Regular employee events & team events An inspiring working environment in an award-winning 5* superior hotel