Sous Chef (m/f)

The most beautiful spot on Lake Constance

Employment Type: Full-time

As a Sous Chef Catering, you will support our Head Chef in the operational management of the catering department and take responsibility for daily production operations.

Your responsibilities include:

• Acting as deputy for the Head Chef in their absence
• Organization and management of daily production
• Shared responsibility for operational and production planning
• Ensuring consistently high food quality
• Leading and supporting the kitchen team
• Inventory management, ordering, and stock control
• Adherence to and control of hygiene and quality standards (HACCP)
• Participation in catering, banquets, and special events
• Contributing to menu design, processes, and optimizations

• Completed apprenticeship as a Chef EFZ
• Several years of professional experience in a production kitchen, institutional catering, hotel industry, or catering
• Initial leadership experience is an advantage
• Independent, structured, and reliable way of working
• Organizational talent and entrepreneurial thinking
• Resilience, even in hectic situations
• High standards of quality and sense of responsibility
• Enjoyment of leading and developing a team
• Very good German language skills, both spoken and written

• A responsible management position with development potential
• Modern production kitchen and contemporary infrastructure
• A well-coordinated and high-performing team
• More regular working hours than in many classic restaurant operations
• A great deal of personal responsibility and scope for design
• A secure year-round job
• Appreciation, short decision-making paths, and a family-like working environment

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