Sous Chef for the gourmet restaurant Sous chef (m/f/d)

THIS IS YOU

For this position, we are looking for a manager full of creativity and attention to detail. You should have a good eye for visuals and be highly quality-conscious. As a sous chef in a mountain hut, challenging situations can sometimes arise, so we expect you to have a structured way of working and the ability to keep a cool head.

THESE ARE YOUR TASKS Four days a week, you will take over our steak lounge with Josper grill at lunchtime and spoil our day guests. Every evening we delight our hotel guests with an excellent 4-course menu. During your work, you will have two other employees at your side who will support you in your work and whom you will have to coordinate. We also expect creativity and ingenuity when it comes to the changing afternoon snacks for our hotel guests. You will also be responsible for menu design and the necessary goods logistics.

Your profile

- Professional experience: Sound experience as a sous chef or junior sous chef in upscale gastronomy.

- Quality standards: Passion for excellent cuisine, a high level of creativity and a tireless demand for quality.

- Leadership skills: Strong leadership qualities and the ability to act as a role model.

- Development: Motivation to continuously develop yourself and the team.

- Communication: Strong communication skills and a hands-on mentality.

- Appearance: Well-groomed appearance and a positive charisma.

- Organizational skills: Excellent planning and organizational skills.

Your tasks

- Smooth kitchen operation: Responsibility for the smooth running of all kitchen processes and management of your own post.

- Guest and team satisfaction: Working closely with the kitchen manager to ensure guest satisfaction and a positive working atmosphere.

- Menu creation: Creative co-design of the menus for lunch and dinner service.

- Team management: Management and training of the kitchen team to ensure excellent organization and high motivation.

- Quality assurance: Ensuring consistent quality and presentation of all dishes.

- Guest relations: Representing the kitchen area and maintaining guest relations in the absence of the head chef.

- Food hygiene and health and safety: Monitoring compliance with hygiene standards and health and safety regulations.

- Environmentally conscious working: Promoting and implementing environmentally friendly working practices.