Head of Culinary Operations Company Catering

Whether it's lunch break, event or simply good taste – we make Ludwigshafen delicious! In our canteens and locations we ensure variety, quality and true moments of enjoyment. Our canteens serve thousands of employees daily with fresh, healthy cuisine – modern, regional & sustainable. Diversity is our strength.

Technical leadership & responsibility: You manage ten company canteens in Ludwigshafen and lead the kitchen managers (8) and the menu conception team (2). Leadership & development: You coach and develop managers, accompany recruiting, onboarding and qualifications and build a uniform leadership understanding. Culinary control & concepts: You are responsible for cross-location menu plans, recipes, calculations and nutritional standards and continuously develop gastronomic concepts. Quality & standards: You ensure compliance with quality, process and HACCP standards and continuously optimize processes and recipes. Organization & efficiency: You support kitchen managers in goods deployment, calculation, personnel deployment and organization and ensure efficient resource utilization and stable processes. Trend awareness & practical relevance: You observe trends, develop modern offers and evaluate new concepts and technologies for their practical suitability. Collaboration & strategy: You work closely with internal interfaces and act as a sparring partner for the head of community catering on strategic topics and projects.

Completed gastronomic training, ideally with further education (e.g. master chef, state-certified business economist, hotel management school or equivalent). Several years of professional experience in community catering and catering business as well as sound expertise in menu planning, cost calculation and quality standards. Experience in the technical management of managers as well as an appreciative, clear leadership style. Structured, reliable and solution-oriented way of working with a high sense of quality and responsibility. Strong communication and coaching skills, enjoyment of conceptual work, further development and collaboration – and the aspiration to improve yourself and others a little bit every day.

Attractive salary – 12 monthly salaries above gastronomy level. Additional extras – annual bonus. Predictable working hours – Monday to Friday, rarely weekends. More leisure – 30 days vacation. Short decision-making paths – responsibility and room for manoeuvre. Company pension scheme – 100% subsidy (doubling of your contribution). Health & well-being – access to medical center and health offers. Top equipment – work clothing including cleaning. Career & development – further training opportunities. Strong togetherness & diversity – respect, tolerance and an appreciative team.