Vacancies

Ensuring a professional workflow in the kitchen, including mise en place, preparation and presentation of all dishes.

Ensuring compliance with HACCP guidelines and internal quality standards are an important part of your new role - but don't worry, we'll support you with help and advice.

Regular inspection of goods, storage and preparation processes. Here, too, we already use digital aids and tools, which we will of course introduce to you during the onboarding process - throwing you in at the deep end is not our management style.

Helping to shape the further development of our gastronomic offering and implementing new food trends or sustainable concepts. The motto should be honest sustainability and not greenwashing.

Operational planning, training, motivation and further development of your kitchen team.

A cooperative collaboration with service management and hotel management is important to us, because only together can we achieve the goals we have set ourselves.

Calculating dishes, controlling the use of goods, ordering and stock management in close coordination with the purchasing department is an important part of your job and will be an important focus on your to-do list.

Designing creative, seasonal and market-driven menus for the restaurant, breakfast and half-board offer. In the future, we want to create a modular system for planning offers.

Active participation in guest feedback, quality improvement and individual support for special requests or events. We exchange ideas as a team and work together in the quality circle.