Catering Management 80-100%

About the job

Your Tasks
Leadership and further development of the entire catering department

Responsibility for the catering of residents and guests, including meal service

Personnel management of the catering team with around 10 employees (including dishwashing)

Responsibility for the training of apprentices in the catering area

Organisation of the dishwashing area Responsibility for purchasing, inventory management of foodstuffs and maintenance of equipment

Ensuring and compliance with legal requirements, especially food legislation

Implementation and further development of the catering and hygiene concept

Maintaining active contact with residents and guests in the restaurant

Planning and ensuring the culinary offerings at events and banquets

Active collaboration with the management and restaurant team

Your Profile

Completed training as a chef EFZ

Further training as a head chef FA or comparable qualification

Trainer course

Diet chef advantageous but not a requirement

Several years of professional and personnel management experience, preferably in healthcare

Enjoyment of fresh, seasonal and wholesome cuisine

Organised, resilient, cheerful personality with a high level of commitment

Independent, precise, reliable working style with a strong quality awareness

Very good communication skills

Very good oral and written German skills

Very good PC skills