Shared responsibility for the entire kitchen operations and the further development of the restaurant concept in collaboration with the entire kitchen team and management
Creative menu planning and preparation
Developing schedules for events and “à la carte” service
Preparation of finger foods, buffets, and “à la carte” menus using the cook-and-serve method
Assisting with the preliminary and final costing of inventory orders
System-supported inventory ordering and documentation of incoming goods inspections
Compliance with hygiene regulations (HACCP)
Completed training as a chef (m/f/d)
Relevant professional experience
Flexibility, a sense of responsibility, and the ability to work independently
A neat and professional appearance and good manners
A team player (m/f/d) with a service-oriented mindset and strong communication skills
Benefits
A secure job at a public-law institution, as we place great value on a sustainable and long-term working relationship
A competitive salary based on the TVöD (VKA) collective bargaining agreement for the public sector, including special benefits provided under the agreement
Company pension plan and annual bonus
30 days of vacation (2027: 31 days)
Predictable and flexible work schedules
The option to lease a work bike
Varied, healthy meals in our cafeterias and dining halls