Sous Chef (M/F/D)

Forsthofalm; Österreich; Vor Ort; EUR 30.000 - 45.000; Vollzeit

Benefits dieser Stelle

Discount on spa treatments

Complimentary meals

Accommodation available

Zusammenfassung

Forsthofalm in Austria is seeking a Sous Chef to strengthen our kitchen team. This role focuses on culinary quality, supporting the head chef, and enhancing menu offerings while ensuring high standards and efficient operations.

The ideal candidate will have vocational training in the culinary field and several years of experience in a kitchen. Benefits include a 5-day work week, complimentary meals, and access to spa facilities.

Qualifikationen

• Structured and reliable work ethic.
• Resilience and flexibility in daily kitchen operations.
• Experience in vegan cuisine.

Aufgaben

• Support head chef in organization and quality assurance.
• Operational responsibility for daily kitchen operations.
• Ensure adherence to culinary guidelines and standards.
• Contribute to menu development and optimization.
• Monitor compliance with hygiene and quality standards.

Kenntnisse

Team-oriented leadership

Passion for quality

Flexible work ethic

Knowledge of ingredients

Ausbildung

Completed vocational training in the culinary field

Jobbeschreibung

We are immediately seeking a Sous Chef to strengthen our kitchen team.

Live an innovative, unique concept together with us!

This position supports the head chef in ensuring culinary quality and further developing the gastronomic offerings in line with the philosophy of Hotel Forsthofalm. Through active participation, structured organization, and appreciative team leadership, they make a significant contribution to smooth kitchen operations and a consistently high-quality culinary experience.

• Supporting the head chef with organization, processes, and quality assurance in the kitchen
• Operational responsibility for smooth daily operations Providing professional guidance and support to the kitchen team during service
• Ensuring adherence to culinary guidelines and quality standards Contributing to menu development and optimization
• Supporting purchasing, inventory management, cost calculation, and product usage
• Monitoring and ensuring compliance with all hygiene and quality standards (HACCP)

PERSONAL REQUIREMENTS

• Team-oriented leadership and role model in daily operations
• Passion for quality, flavor, and sustainable cuisine
• Structured and reliable work ethic
• Resilience and flexibility in daily kitchen operations
• Respectful communication, teamwork skills, and the ability to accept constructive criticism
• Payment according to collective agreement
• 5-day work week Room / accommodation available
• Discount on spa treatments and cosmetics
• Complimentary meals – including vegetarian/vegan options and on your days off, use of the SPA area (fitness, sauna, pool, yoga, classes, and more)

PROFESSIONAL REQUIREMENTS

• Completed vocational training in the culinary field
• Several years of professional experience in a kitchen, ideally in a responsible position (e.g., Chef de Partie or Sous Chef)
• Initial experience in supervising staff is an advantage
• Experience in vegan cuisine
• Good knowledge of ingredients, kitchen organization, and processes
• Understanding of cost-effectiveness and resource utilization
• Experience with sustainable, regional cuisine is an advantage