Verpflegungsmanager responsible for budget and team management in healthcare facilities. Developing concepts for high-quality meal services at Theodor-Wenzel-Werk in Berlin.
Responsibilities
Financial management: You are responsible for the kitchen's budget
Strategic development: You set objectives and develop concepts for the future direction of our food services
Operational process management: You oversee inventory management, purchasing, and ensure consistently smooth operations
Quality standards: You establish quality standards and ensure they are maintained
Project work: A kitchen management software is currently being implemented and must subsequently be populated with recipes
Empathetic team leadership: You lead an approximately 20‑person team with respect, clarity and motivation — from cooks and kitchen assistants to warehouse staff
Concept and menu development: You further develop breakfast, lunch, dinner and ward meal services
Requirements
Degree in business administration (BWL) or food management, or completed commercial/business training
Completed chef/cook training (m/f/d)
At least two years' professional experience in the catering/foodservice sector, ideally in institutional catering
Experience with budget responsibility and leadership tasks
Creativity, initiative and the willingness to develop and implement new ideas
Strong German language skills, spoken and written (minimum C1 level)
Benefits
Permanent employment contract
Above-average pay according to AVR DWBO, pay group EG 9 (€4,250 – €4,921/month - full-time)
A full 13th monthly salary
31 days' annual leave
Capital-forming benefits, company pension plan and child allowance (€88.35 per child)
Subsidy for BVG/Deutschlandticket (public transport) and favorable bike leasing terms, discounted gym memberships and corporate sports
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