Stellvertretende Betriebsleitung / Standortleitung (m/w/d)

Organize and steer the entire kitchen and catering workflow for the shelter location, ensuring an orderly, economical, and hygienic food supply. Lead, assign, and instruct on-site staff while managing procurement, receiving, and inventory control. Monitor all hygiene, quality, and safety standards and serve as the primary contact for clients, employees, and external parties. Document operations to maintain a structured daily business flow. This role requires a certified chef or equivalent vocational training in hospitality, with ideal experience in communal catering or management. The position offers a five-day workweek from Monday to Friday with weekends and holidays off, fixed working hours, and a safe workplace in a growing company.