Van der Valk Deutschland GmbH is a leading tourism company based in Germany, offering a diverse range of hospitality services including hotels, resorts, ski facilities, and water sports. Founded in 1986 with the opening of its first hotel in Moers, the company has grown to operate nine hotels, two resorts, two ski halls, and a waterskiing complex across various locations in Germany and beyond. Known for creating ideal destinations for relaxation, recreation, and adventure, Van der Valk stands out by providing high-quality facilities and experiences that cater to diverse tourist needs.
Open Positions
Mitarbeiter Reservierung (mwd)
1-2 short requirements, 200-250 characters
Restaurantleiter (m/w/d)
Completed education in the restaurant or hotel industry, several years of experience in service, and leadership skills
IT-Anwendungsadministrator / Application Manager (m/w/d)
Several years of experience in hospitality, application management, and technical expertise in interfaces, data flows, integrations, and system configurations
Küchenchef (mwd)
Completed education in hospitality or similar qualification, 2-5 years of experience as sous chef or head chef, leadership and training skills
Systemadministrator (m/w/d)
Completed training in IT, good knowledge of Windows and network technology, analytical thinking, and good communication skills
Sous Chef (m/w/d)
Experience in hospitality, food hygiene knowledge, excellent communication skills, resilience, flexibility, and good German language skills
Chef de Partie (mwd) Buffet
Completed training as a chef, at least 2 years of professional experience, and creativity and passion for preparing high-quality food
Restaurantleiter (m/w/d)
Completed vocational training in the restaurant/hotel industry, several years of experience in the service industry, and ability to lead and guide employees
Koch/-in (m/w/d)
Successful completion of a vocational training as a chef or sous chef, interest in working in a team, and motivation and love for the profession
Junior Sous Chef (m/w/d)
Completed training as a chef, at least 5 years of experience in gastronomy or hotel industry, high resilience, flexibility, and creativity
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