Souschef (m/w/d)

Manage the À-la-carte kitchen with a focus on regional, high-quality cuisine while maintaining a clean, organized, and self-directed workspace. Lead operations for a six-day, 48-hour weekly schedule with Thursday off, reporting to a qualified Chef de Partie or directly depending on experience. The role offers accommodation and meals in a hotel room with a private kitchen and shower. Candidates with prior Souschef or Chef de Partie experience are preferred, with an annual salary potential up to €3,500 net monthly, subject to qualification and agreement. English is required; German and Italian are advantageous but not mandatory.