The Art of Hospitality

You take on operational and professional responsibility for a team of around six cooks and one sous chef. We're not looking for a purely creative kitchen position, but a leader who can combine culinary quality, structured processes, and economic kitchen management.
 

What we offer you

• €5,200 to €6,500 gross per month, depending on experience and qualifications

• 40 hours per week

• Five-day work week

• 25 vacation days on a five-day work week

• Share of tips

• Full electronic time tracking

• Generally early or late shifts

• An existing kitchen team of around six cooks and one sous chef

• Direct, close collaboration with operational management

• Clear economic targets and support with costing, purchasing, and controlling • Influence over the menu, processes, and the ongoing development of the kitchen team

• High-quality products and a clearly defined Greek-Mediterranean direction

• Effective wage model with tax-free Sunday, holiday, and night surcharges; we'll show you your individual payout amount transparently via a trial payslip

​

Our restaurant is open seven days a week. Your two days off are organized via the duty roster. Willingness to work weekends and public holidays is therefore required.

​

Your responsibilities: Operational kitchen management

• Operational and professional management of the entire kitchen area

• Active involvement during service and responsibility for a structured pass workflow

• Ensuring consistently high quality, presentation, and portion accuracy

• Organizing mise en place, production, service, and follow-up

• Optimizing workflows and collaboration between kitchen stations

• Leadership and staff planning

• Leading, motivating, and professionally developing the kitchen team

• Clear task allocation and monitoring of work results

• Duty and vacation scheduling based on staffing needs and agreed working hours

• Structured onboarding of new employees

• Regular feedback and targeted development of individual team members

• Involvement in staff selection and personnel decisions in coordination with operational management

• Menu and recipes

• Creating and developing the menu within ANAMESA's Greek-Mediterranean direction

• Developing seasonal dishes and specials

• Creating, checking, and continuously maintaining complete recipes

• Defining portion weights, yields, production steps, and plating standards

• Ensuring the reproducible execution of every dish across the entire team

• Costing and controlling

• Creating and maintaining complete dish costings

• Monitoring and managing food cost

• Regular target-actual comparisons and variance analysis

• Evaluating inventory discrepancies, write-offs, spoilage, and overproduction

• Deriving and implementing concrete improvement measures

• Economic evaluation of existing and new dishes

• Regular reporting to operational management

• Purchasing and inventory management

• Responsibility for orders, goods receiving, storage, and stock control

• Planning and carrying out regular inventory counts

• Ensuring correct stock levels and economic stock rotation

• Monitoring product quality, prices, delivery quantities, and supplier reliability

• Coordinating supplier, assortment, and budget-relevant decisions with operational management

• Quality and hygiene

• Responsibility for compliance with all HACCP, hygiene, and cleaning standards

• Monitoring required documentation

• Ensuring correct labeling, storage, and handling of food

• Training the kitchen team in hygiene, quality, and safe working practices
   

Your decision-making authority

You are responsible for operational implementation in day-to-day kitchen work and make decisions within the jointly agreed standards, budgets, and targets. Budget-relevant, personnel, and fundamental conceptual decisions are coordinated with operational management. During onboarding, key decisions will initially be closely supported. As you demonstrate confidence and successful results, your independent decision-making scope can be gradually expanded.
 

What you bring

• Completed training as a cook

• Several years of professional experience as a head chef or sous chef with substantial leadership responsibility

• Proven experience leading and planning a kitchen team

• Experience in menu creation, recipe development, and professional recipe documentation

• Solid knowledge of dish costing, purchasing, inventory, and food cost management

• Practical experience with kitchen controlling and analyzing business metrics

• Confident use of Excel or comparable digital costing and controlling tools

• A structured, reliable, and solution-oriented way of working

• Leadership strength, communication skills, and respectful treatment of employees

• Willingness to take on responsibility and transparently justify decisions

• Passion for high-quality Mediterranean cuisine

• German and/or English at a level that enables confident leadership and organization of the kitchen team

• Willingness to work early and late shifts as well as weekends and public holidays