Catering Manager (m/f/d)

Cold cuisine. Creativity. Craftsmanship.

We’re looking for you starting September 24, 2026, or by arrangement.

At VALARA, cold cuisine is an important part of our culinary experience. Appetizers, salads, and cold dishes aren’t just meant to be accompaniments—they’re meant to bring flavor, quality, and our signature style to the plate.

To achieve this, we’re looking for a cold kitchen chef who will take charge of our cold dishes, work with high-quality ingredients, and take joy in combining flavor and presentation.

Do you love fresh ingredients, meticulous craftsmanship, and plates that make you want to take that first bite the moment you see them? Then this could be the perfect fit for you.

As a Chef de Rang, you’re a key point of contact for our guests, and with your attentiveness, warmth, and expertise, you ensure they feel completely at home with us.

Whether at breakfast, during the day, or during the evening service—you’ll personally attend to your guests, keep everything under control, and help turn good service into true VALARA hospitality.

Your Responsibilities:

• You’ll independently manage our garde manger station and be responsible for cold dishes.
• You’ll prepare appetizers, salads, cold dishes, and other items from our menu.
• You’ll ensure a modern, creative, and consistently high-quality presentation of our dishes.
• You’ll independently prepare your daily mise en place.
• You’ll work with fresh, high-quality ingredients that are as regional and seasonal as possible.
• As a full-fledged chef de partie, you can also take on other stations in our kitchen as needed.
• You’ll flexibly support the kitchen team wherever your skills are needed.
• You’ll work closely with the head chef and your colleagues to ensure the kitchen runs smoothly.
• You’ll contribute your own ideas for dishes, ingredients, and presentations.
• You monitor inventory and product quality in your area and coordinate orders with the head chef.
• You handle food and supplies responsibly and cost-effectively.
• You’ll keep your workstation tidy and clean and adhere to our hygiene and HACCP standards.

Your focus is on cold cuisine. Your skills extend beyond that.

Your primary responsibility is the garde manger station. At the same time, we value chefs who have a comprehensive mastery of their craft, are flexible, and can take on other stations as needed.

After all, we don’t just work side by side at individual stations—we cook as a team.

Do you want to take responsibility for your area, continue to develop your skills, and contribute your ideas?

Then we’d love to get to know you in our kitchen.

We look forward to receiving your application addressed to the Krajnc family at hotel@valara.at, including your resume, photo, and references.