Sous Chef (M/F/D)

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.

Apply now

Main Responsibilities

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

Your Benefits

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
Confident handling of HACCP standards