Offene Stellen Kulinarik

T: +49 (0) 8823 18-0

Let's get cooking together!

The Art of Refining the Elemental

You see yourself as an artist and want to develop your career at one of the best hotels in the world, while working with an internationally experienced and highly motivated kitchen brigade? At Schloss Elmau, you will work with the finest products and benefit from the experience and exchange with outstanding guest chefs from all over the world. You can also train with us as a chef or study for a Bachelor's degree in Culinary Management. We put you on the path to your first star. No matter whether you are fresh out of school or already well travelled: Your personality, willingness to perform and positive energy make the difference. English language skills are an added advantage with us.

Besides low-cost staff housing, free food and beverages, and great recreational activities, we offer you salaries above the standard pay scale and an attractive workplace in kitchens with windows and a view of the beautiful landscape. Working hours are electronically registered and average 40 hours per week, which can be spread over 5 or 4 days. Salary starts at 2400/month for a Commis, 1100/month for apprentices and 1200/month for students.

If you join us in June, you will have the opportunity to cook for the heads of state and government of the U.S., Canada, Britain, France, Italy, Japan, and Germany at the G7 Summit in late June 2022!

We look forward to receiving your application (in German or English) for a position as an apprentice, student, Commis de Cuisine, Demi Chef de Cuisine, Chef de Partie, Pastry Chef or Executive Sous Chef.

Wiebke Mowat | karriere@schloss-elmau.de | 08823 18 840

Anton Pozeg

Culinary Director

"Schloss Elmau stands for culinary diversity -
Italian, Asian, regional - we serve up the world on a plate." 

A native of Bavaria, at home in the culinary arts: Anton Pozeg has served as Culinary Director at Schloss Elmau since 2019.

 

Christoph Rainer

Executive Chef Luce d'Oro

“Those who always do what they already know how to will always remain what they already are" Curiosity, the joy of experimentation, and sustainable teamwork are what drives us. This is reflected on our plates as well!

With his cosmopolitan and creative kitchen concept, Christoph Rainer has been creating new highlights since September 2017. He has given the Luce d'Oro restaurant a distinctive culinary identity, which has been recognized with two Michelin stars and 18 Gault Millau points.

Sergio Merolla

Executive Chef Retreat

"Cooking is more than just my profession - cooking makes life more beautiful and creates human connection."

Sebastian Jakob

Executive Chef Hideaway

"Cooking stands for joy! My cooking style is characterized by regionality. I love to prepare local products in the greatest possible variety of ways."

Rex Corpuz

Chef de Cuisine Asian Cuisine

"My culinary line is Asian, staying true to my Filipino roots. At Schloss Elmau, I'm mainly responsible for the sushi and sashimi specialties."

Apprentice Chef (f/m/d)

  • Learn the passion of cooking 
  • Train in various restaurant outlets with their respective culinary styles

We look forward to applicants who:

  • are 18 and older
  • have excellent manners
  • are flexible
  • are enthusiastic about luxury hotels
  • have a guest- and team-oriented demeanor

 

Commis de Cuisine (f/m/d)

  • Responsible for handling all guest requests
  • Daily preparation of the mise en place
  • Preparation and presentation of dishes

We look forward to applicants who:

  • have completed their vocational training as a cook
  • are creative and good with their hands
  • enjoy handling high-quality food
  • have good manners
  • are dedicated
  • are flexible and independent
  • work well in a team

Demi Chef de Cuisine (f/m/d)

  • Deputy management of a kitchen station
  • Responsible for all guest requests 
  • Daily preparation of the mise en place 
  • Preparation and plating of dishes 

We look forward to applicants who:

  • have completed their vocational training
  • are creative and good with their hands 
  • enjoy working with high-quality food
  • have good manners
  • are motivated
  • are flexible and independent
  • work well in a team

Chef de Partie (f/m/d)

  • Independently manage a kitchen station 
  • Prepare cold and/or hot dishes

We look forward to applicants who:

  • have completed their vocational training
  • have relevant experience in comparable establishments
  • are creative and good with their hands
  • Enjoy working with high-quality food
  • possess organizational skills and work economically
  • have good manners 
  • are independent and flexible
  • work well in a team

    Pastry Chef Retreat (f/m/d)

    • Co-create desserts
    • Goods ordering
    • Work in the production process
    • Stockkeeping, inventories
    • Ensure the quality of desserts
    • Prepare and present desserts
    • Manage own station 

    We look forward to applicants who:

    • have completed their vocational training 
    • have relevant experience at similar establishments
    • are creative and good with their hands
    • enjoy working with high-quality food
    • have organizational skills
    • work economically
    • are independent and flexible

    Executive Sous-chef (f/m/d)

    • Serve as deputy to the chef de cuisine 
    • Responsible for ordering and receiving goods
    • Design the menu cards 
    • Production of all dishes for the respective restaurant outlet

    We look forward to applicants who:

    • have completed their training  & work experience 
    • are creative
    • have organizational skills 
    • have leadership skills
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