or young cook Sous chef (m/f/d)

Since a good atmosphere between the employees with teamwork and also with our guests and family is extremely important to me, I ask you to come for a personal interview or phone.
So you can get an idea of our house, the location of the hotel and the family and decide if you fit as a member in our team.
Our winter season starts on December 15, 2023 until the beginning of Easter Monday 2024.

The Bergheimat is a traditional family business in 4..generation and exists
for over 70 years. Our hotel has 35 rooms and suites in different categories and a Genusswirt kitchen with regional and Austrian products, own patisserie + ice cream production.

The hotel is occupied with an average of 40-80 people, depending on the season.
During the vacations also with children, mainly German-speaking guests, couples, hikers and connoisseurs as the audience. At lunch there is a small a la carte menu, evening guests from out of town can order the menu. We have daily served 4-course menu plus salad buffet.

The duty times in the kitchen are partial duty with breakfast, salad and various preparations and afternoon to evening duty or through duty from the afternoon with afternoon snack buffet and evening preparations.
On Monday there is a herbal menu in the summer, on Wednesday there is game on the menu,
on Thursday there is a buffet dinner or barbecue on the panoramic terrace.
With the exception of very few convenience products and pasta, we make everything ourselves.
Our chef Hans Auer has been with us for 40 years and currently there is a young female chef who has been with us for a few years.

Your accommodation in the room with bathroom, WC, TV, towels, bed linen and meals, W-LAN and use of the wellness area with fitness equipment is included.
There is also a small recreation room and a staff laundry room with a washer and dryer.
All employees can use the coffee machine in the kitchen with tea all day.
For drinks in between there are syrups with water and 1 x per day a drink from the bar, such as lemonade, cola, beer, wine. There is a supermarket in the village of Mühlbach.
Our team consists mostly of longtime employees in different nations
such as Austria, Germany, Hungary, Macedonia.

We have a 6 day week with 8,5h working time/day.
We can offer you a net wage of approximately € 2,100.00, depending on training and practice also more specifically for sous chef.
If work is done on holidays, they are paid out.
Vacation entitlement is paid out at the end of the season if not all days are consumed.

If you enjoy your work and are proud to practice this profession conscientiously and honestly, to learn new things and to work in a team, you will receive a lot of praise and also tips from our guests and regular guests, even up to the kitchen.

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Sieglinde Kögl-Plenk +43 664 4110158