Your tasks
- Management and smooth organization of the kitchen (preparation, implementation, organization and control)
- Control of the use of goods
- Developing the range of dishes for our restaurant, as well as menu and buffet suggestions for events
- Reviewing and following the HACCP guidelines
- Events in the house, as well as conferences
- Managing the kitchen team, responsibility for optimal staff deployment planning
- Induction, guidance and supervision of new employees and trainees
- Guaranteeing first-class quality of all outgoing food, ensuring and adhering to our quality standards
- Discussion, organization and implementation of events
Your profile
- Completed vocational training as a chef
- Leadership quality, organizational talent and assertiveness
- Good manners towards superiors, employees and suppliers
- Working on your own responsibility
- A keen eye for detail and high quality standards
- Correct, confident and competent appearance
- Professional experience
- Experience in company organization (including ordering)
- Own initiative and commitment
- Flexibility, resilience and a structured way of working
- Cost-conscious action and organizational skills, reliability
Your benefits
- Fair and performance-based pay
- High level of good cooperation
- Tipping allowance
- Internal further training
- If you are sick for less than 5 days in the entire year, you will be credited with 2 days of special leave at the end of the year
- Flexible working time account: All overtime is compensated
- Unlimited employment contract
- Joint ventures in the team
- 10% public holiday bonus
- 30% discount on massage offers in the hotel or mountain inn
- Christmas bonus (from the 2nd year of employment)
- Favorable employee meals and drinks
You can also choose from various additional benefits:</strong
