Junior Sous Chef (m/f/d)

About us: As a Junior Sous Chef, you will support our Head Chef in the daily operation of our modern corporate catering concept. You will help ensure smooth kitchen operations, contribute to menu development, maintain the highest quality and hygiene standards, and support the team during lunch service. This role is ideal for an ambitious chef who is ready to take the next step and grow into a leadership position. What is your Day to Day Mission: Supporting the Head Chef in the operational management of our modern corporate catering concept Sharing responsibility for the smooth execution of the daily cook‑to‑order service Organizing, coordinating, and monitoring kitchen operations during lunch service Leading and supporting the kitchen team in day‑to‑day operations Actively contributing to menu planning, recipe development, and the continuous improvement of our culinary offerings Ensuring compliance with our quality standards as well as all hygiene and HACCP regulations Assisting with purchasing, inventory management, and cost‑efficient kitchen operations Fostering a positive team culture and supporting the development of team members Serving as a role model in terms of quality, organization, hygiene, and team culture What you bring to the team: Completed apprenticeship or professional training as a Chef / Cook Several years of professional experience, ideally including initial leadership experience in a professional kitchen environment Experience in fine dining, hospitality, or high‑quality corporate catering Excellent organizational skills and a strong commitment to quality Confident demeanor and a passion for taking responsibility for a team Creativity and enthusiasm for modern, diverse cuisine Entrepreneurial mindset combined with a structured and solution‑oriented way of working Hands‑on mentality and the ability to motivate, support, and develop team members Strong communication skills and the ability to lead and inspire a team in a positive way Interest in taking on long‑term responsibility within a growing hospitality and catering concept

Regular working hours: Monday to Friday, daytime Clear development path toward a Sous Chef role We work as a team : starting together, executing together, and finishing together Working in a professional, modern kitchen A respectful and appreciative environment with high culinary standards Company pension scheme: We support you so that you can already make provisions for later. Bike‑Leasing: We support you in staying environmentally mobile and healthy.