Deputy Chef 100 %

Your tasks

Leadership and Personnel

• Support the Chef for the operational kitchen management
• Coordination and support of the kitchen team in daily business
• Ensuring efficient cooperation during lunch production

Kitchen Operations and Production

• Coordination of the daily just-in-time production of around 800 meals
• Ensuring taste, appearance, and serving temperature
• Monitoring production processes and compliance with time specifications
• Ensuring consistently high food quality

Purchasing, Inventory Management, and Cost Control

• Support in the efficient use of food and production resources
• Avoidance of food loss and quality degradation during hot holding

Quality Management and Hygiene

• Monitoring food quality during the hot holding phase
• Ensuring correct hot holding and compliance with temperature specifications
• Avoidance of overcooking, drying out, and quality losses
• Compliance with hygiene and safety regulations

Administration and Process Optimization

• Optimization of production and preparation processes
• Coordination of short-term adjustments for order changes
• Solution-oriented handling of production deviations and delays

Catering and Event Area

• Organization of the timely provision and loading of the Thermoporte
• Coordination of food distribution for internal operations and catering
• Ensuring punctual transport readiness
• Coordination of production and logistics processes
• Flexible crisis management in case of short-term order changes and logistical delays

Your Profile

• Completed training as a Chef
• Professional experience in a production kitchen or communal catering is an advantage
• Experience in the production of large quantities of meals, ideally around 800 meals daily
• Knowledge of just-in-time production and food provision
• Experience with hot holding and transport systems, especially Thermoporte
• Sound knowledge of hot holding, overcooking, and quality preservation of food
• Knowledge of food hygiene and temperature control
• Strong quality and hygiene awareness
• Organizational skills and strong time management
• High resilience and enjoyment of the dynamic lunch business
• Flexibility and rapid responsiveness to short-term changes
• Independent, structured, and solution-oriented way of working
• Ability to work in a team and sensitive handling of employees
• Calmness and overview even with a high workload and time pressure
• Driver's license category B

Why us?

• No Zimmerstunde
• a responsible and varied position with room for creativity
• a dynamic and motivated team
• a modern gastronomy concept with high-quality products
• possibility to contribute your ideas and actively help shape the operation
• contemporary employment conditions
• a working environment in which personality, commitment, and hosting quality are appreciated

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