Head of Catering Management (m/f/d)

Management and coordination of the production kitchen with approx. 1,200 lunches per day
Overall responsibility for menu planning in compliance with quality standards (e.g. “Taste the South”)
Procurement and storage of food in compliance with hygiene regulations (HACCP)
Organizing and ensuring the distribution of food
Management, deployment planning and further development of the kitchen team
Managing staff recruitment and hiring processes
Monitoring work processes and ensuring quality standards
Participation in projects to optimize procedures and processes for the department as well as overarching projects
Responsibility for budget and cost centers

You are a chef (m/f/d), catering manager (m/f/d) or have a comparable qualification with professional experience in a commercial kitchen
Several years of professional experience, ideally in a managerial position
Sound knowledge of food hygiene (HACCP) and quality standards
Leadership skills and experience in personnel planning and development
Organizational talent, structured way of working and economic thinking
Strong communication skills and assertiveness
Sense of responsibility and team orientation
Willingness for personal training and further education
You support our mission statement and the objectives of our diaconal institution

A targeted and systematic induction; a challenging, interesting and varied range of tasks; a good working atmosphere and a collegial team of employees; remuneration in accordance with TVöD-K with additional pension provision; a wide range of offers to promote your personal health as well as company bike leasing; childcare facilities for children up to 6 years of age; a secure and attractive workplace with excellent public transport connections.