Description
The Sous Chef supports the Head Chef in daily kitchen operations, including food preparation, inventory, ordering, administrative and organizational tasks, employee onboarding, apprentice training, hygiene, and safety. The role requires completed vocational training as a cook or hospitality specialist, relevant à la carte Sous Chef or Deputy Head Chef experience, flexibility with early, late, and weekend shifts, and reliable team leadership. The salary starts at EUR 2,263 gross per month for 40 weekly hours.
