Sole Cook 80-100%

Operations ● Menu planning in cooperation with the Service Management and the Executive Management ● Participation in annual planning (vacation, opening hours, etc.) in cooperation with the Service Management and the Executive Management ● Creation of fundamentals for quality specifications as well as workflows ● Preparation of meals and ensuring smooth processes in daily business ● Responsibility for the care and maintenance of the equipment in the kitchen area ● Responsibility for the purchases/orders for the kitchen area ● Completion or delegation of all arising tasks in the kitchen area ● Cooperation with all areas, especially Service ● Compliance with and monitoring of hygiene regulations (HACCP regulations) incl. responsibility for maintaining the control sheets (kitchen area) ● Proposals to the Executive Management for the optimization of processes and/or minimization of costs ● Cooperation with the other Innovalis operations Guest Care (mostly via Service) ● Answering questions regarding allergies and intolerances ● Ensuring constant quality ● Reacting appropriately to complaints and finding solutions ● Building and maintaining a good relationship with regular guests is welcome, but not mandatory Employee/Employee Planning ● Personnel planning for the kitchen area, if e.g. additional support is necessary for dishwashing or for the preparation of events ● Giving clear instructions and monitoring their fulfillment ● Constructive feedback (positive as well as critical) to the team and superiors