Sous Chef (m/f/d)

Ready for a new challenge?

Is cooking more than just a job to you? Would you like to take on responsibility, help shape a kitchen team, and work with us to ensure consistently high quality?

Then you’ve come to the right place.

The Hotel Munde Biereck is known for its warm hospitality, regional cuisine, and unique experiences—from our à la carte restaurant and beer garden to high-quality weddings, seminars, and events.

To strengthen our kitchen team, we are looking for a sous chef (m/f/d) who, in addition to a passion for good food, also possesses organizational skills, a sense of responsibility, and strong leadership qualities.

As a sous chef, you are the head chef’s right-hand person, take on responsibility for day-to-day kitchen operations, and work with the management team to ensure that quality, processes, and teamwork are all on point.

• Supporting and standing in for the head chef in day-to-day operations
• Shared responsibility for organizing and coordinating all kitchen operations
• Leadership, Motivation, and Guidance for Kitchen Team Members
• Ensuring consistently high quality in the preparation and presentation of our dishes
• Active participation in daily kitchen operations
• Organization and Oversight of Mise en Place
• Contribute to the design and further development of our culinary offerings
• Monitoring of inventory costs and assistance with ordering and inventory management
• Ensuring the proper storage and handling of our food products
• Compliance with and monitoring of all hygiene, quality, and safety standards
• Support for the onboarding and development of new employees and trainees
• Close collaboration with the service, events, and other departments of the hotel

• Completed training as a chef and several years of professional experience
• Ideally, some experience in a leadership role or as a chef de partie, with a desire to take the next step
• A passion for good food, high-quality products, and fine craftsmanship
• A sense of responsibility and strong organizational skills
• Enjoyment of leading a team and helping it grow together
• An independent, structured, and solution-oriented approach to work
• Reliability and clarity even in high-pressure situations
• A strong commitment to quality and reliability
• A collegial and professional demeanor

• Regulated working hours
• Permanent position with long-term prospects
• Above-average compensation commensurate with performance
• Sunday and public holiday surcharges
• Employer-Sponsored Retirement Plans
• Givve Card and Attractive Employee Discounts
• Personalized training and development opportunities
• A position of responsibility with real autonomy
• Room to bring your own ideas to life and the opportunity to actively help shape our culinary offerings
• Quick decision-making processes and flat hierarchies
• A motivated team and a family-like work environment
• A diverse culinary offering ranging from à la carte dining to events, weddings, and hotel services