Head Chef (m/f/d) Boutique Hotel Vorarlberg
We are seeking a Chef de Cuisine—who will be actively involved in the kitchen—for a modern 4-star superior lifestyle hotel in Vorarlberg. The hotel is located in an alpine winter destination with guaranteed snow in a true ski-in/ski-out setting and relies on hotel guests rather than walk-in customers. This makes operations predictable and well-structured.
The culinary focus is deliberately defined: Austrian classics, solidly prepared and given a modern twist, with crossover elements allowed. It is explicitly not a minimalist gourmet concept. Guests expect to see a schnitzel on their plate, not a tasting menu. The food is prepared right in front of the guests at an open show-cooking station.
Your Responsibilities
- Culinary offerings from the main and satellite kitchens: Main restaurant with half-board and à la carte options, as well as a bistro with lunch and dinner menus
- Leading a well-coordinated kitchen team of 14 people, including the sous chef
- Purchasing and inventory control, quality and hygiene management across both outlets
- Menu planning based on a half-board model, in close coordination with management
- An optional Chef’s Table as a space for creativity; the owners are open to the idea
Here’s what you should bring
- Completed culinary training and several years of experience as a head chef or sous chef in a restaurant of comparable size
- Tried-and-true Austrian classics; modern interpretations are welcome; a minimalist gourmet line is a no-go
- Experience with half-board arrangements and high-end banquets
- Verifiable Procurement and Cost Control
- Leadership in international teams; working language is English; German is preferred but not required
- Workload capacity for a 6-day workweek totaling 48 hours during the winter season; 5 days during the quieter summer months
- A hands-on chef, not a conceptual or administrative head chef, who really wants to make his mark this winter
The house offers
- EUR 3,500 net per month, 13th and 14th month salaries paid on a pro-rata basis for the winter season; open to renegotiation
- Accommodations included in a newly built staff house just a few minutes away
- Two regional families of owners who invest out of a sense of connection to the region but do not get involved in day-to-day operations
- A stable 4-star superior property operating year-round, with no pressure to generate returns
- Two entry-level positions: a winter-only position to get a taste of the job, or a year-round winter-summer role, with the potential for a permanent culinary management position upon successful completion of the trial period
Frame
Start in the kitchen in November 2026; the facility opens in mid-December 2026. This position needs to be filled on short notice. A site visit before the start of the season is not possible; the kitchen, outlets, and accommodations will be transparently disclosed in advance through photos and detailed information.
We’re not looking for a chef who’s just here to gain experience. We’re looking for someone who wants to make a home in the mountains during the winter and who can convey that feeling to our guests in the open kitchen.
Application
Confidential via Walnut Careers. Step 1 is a review of your application materials, including an assessment of your market and salary profile, followed by a virtual introductory meeting with Patrick Nottebaum, and—if there is genuine mutual interest—an interview with senior management.
Interested?
Klingt das nach der richtigen Herausforderung für Dich? Ist das dein nächster Karriereschritt? Ja? Dann bewirb dich jetzt direkt über das Formular bei uns.