Description
The Cook will work independently at an assigned station in the Ötztaler Stube, preparing and cooking side dishes, supervising a Commis de Cuisine, knowing the menu and preparation methods, and implementing recipes according to the Chef’s standards. The role requires completed vocational cook training or a comparable qualification, relevant professional experience, familiarity with hygiene regulations, teamwork, and reliability. It offers 40 hours per week on a five-day schedule, with part-time arrangements possible, and includes accommodation, meals, training, wellness, fitness, and other benefits.
