Chef de Cuisine m/f/d | 6 days, 48 hrs.

M. Kleiner GmbH; Österreich; Vor Ort; EUR 40.622 - 48.657; Vollzeit

Benefits dieser Stelle

High-quality staff clothing

20% Family & Friends discount atSecret

Tip sharing

Payment according to the collective

Free board and lodging

Many other perks & goodies

Zusammenfassung

Albergo in the Alps seeks an experienced Chef de Cuisine to lead a kitchen at 2,400 meters, blending alpine authenticity with modern culinary art.

You will manage staff, design seasonal menus, ensure top quality and safety, and collaborate with service and management to deliver outstanding dining. A 6-day week and above‑average gross wages from €4,000 are offered.

Qualifikationen

• Professional experience: Completed chef's training and solid experience in upscale gastronomy or the hotel industry – leadership preferred.
• Leadership skills: Proven experience in leading and motivating a kitchen team, plus training and developing employees.
• Creativity & Commitment to Quality: Passion for high-quality, fresh products, culinary innovation, and excellence in taste and presentation.
• Organization: Structured, efficient and solution-oriented work approach, even under stress.
• Team Spirit: Ability to inspire, take responsibility and act as a role model.
• Strong communication skills: Excellent communication in German and/or English, with composure in demanding situations.
• Sustainability: Awareness of responsible handling of food and resources.
• Commute: Ski/snowboard commuting possible, with first/last tracks on empty slopes.

Aufgaben

• Overall responsibility: Manage the entire kitchen operation, staff leadership, menu planning, and quality assurance.
• Menu Design: Develop seasonal menus and sequences in coordination with management.
• Team Leadership: Motivate, train, and develop the kitchen team and foster a collaborative atmosphere.
• Quality Management: Ensure freshness, taste, and presentation standards for all dishes.
• Costing & Purchasing: Handle costs of goods, supplier management, and budgeting.
• Hygiene & Safety: Ensure HACCP compliance and a safe, clean workplace.
• Collaboration: Work closely with service, management and other areas for smooth operations.
• Innovation: Monitor trends and continuously develop food and beverage offerings.

Kenntnisse

Leadership

Kitchen management

Menu design

Quality control

Staff development

Communication (DE/EN)

Sustainability

Team motivation

Ausbildung

Chef training completed

Jobbeschreibung

Are you passionate about culinary excellence and would you like to run a kitchen where alpine authenticity meets modern culinary art? Are you excited by the idea of setting creative accents at an altitude of 2.400 meters and leading a strong team?

Then, as an experienced and passionate Chef de Cuisine (m/f/d) the perfect addition to our management team at the Albergo!

Your profile

• Professional experience: Completed chef's training and solid experience in upscale gastronomy or the hotel industry – ideally already in a leadership position.
• Leadership skills: Proven experience in leading and motivating a kitchen team, as well as in training and developing employees.
• Creativity & Commitment to Quality: A passion for high-quality, fresh products, culinary innovation, and the pursuit of perfection in taste and presentation.
• A talent for organization: A structured, efficient, and solution-oriented way of working – even in stressful situations.
• Team Spirit: The ability to inspire people, take responsibility and act as a role model.
• Strong communication skills: Excellent communication skills in German and/or English, along with the ability to keep a cool head even in demanding situations.
• Sustainability: An awareness of responsible handling of food and resources.
• Commute: For winter sports fans, the commute can be done by ski or snowboard – including first and last line on the empty slopes.

Your responsibilities

• Overall responsibility: Management of the entire kitchen operation, including staff leadership, menu planning, and quality assurance.
• Menu Design: Developing seasonal menus and menu sequences in close coordination with the management.
• Team Leadership: Motivating, training, and developing the kitchen team – fostering an appreciative, collegial working atmosphere.
• Quality Management: Ensuring the highest standards of freshness, taste, and presentation for all dishes.
• Costing & Purchasing: Responsibility for cost of goods, supplier management, and budget planning.
• Hygiene & Safety: Compliance with all legal regulations (HACCP) as well as ensuring a safe and clean workplace.
• Collaboration: Close cooperation with service, management and other areas for smooth operations throughout the entire house.
• Innovation: Observing culinary trends and continuously developing the food and beverage offering.

Our offer

• High-quality staff clothing
• 20% Family & Friends discount at Secret Moments
• Tip sharing
• Payment according to the collective agreement
• Free board and lodging
• Many other perks & goodies

For full-time employment, a 6-day week (48 hrs.) with 1 – 2 evening shifts per week incl. attractive Gross wage from € 4,000.– planned (pay above the collective agreement for Hospitality & Gastronomy, with the possibility of additional adjustment depending on qualifications). In addition, there is a share of the tips, holiday and Christmas bonuses (pro rata), free board and lodging, and further goodies on top!

The kitchen at the Albergo is also of the very highest standard. State-of-the-art equipment helps you create Mediterranean culinary delights. The Albergo was newly built in 2018. The entire building is in top condition – and so is the kitchen: