This position requires a professionally trained cook with a vocational background and mid-level experience in culinary arts, emphasizing passion for quality food, taste, and teamwork. The role involves preparing breakfast and lunch for 80-100 guests daily, including baking and making both hot and cold dishes with a focus on flavor and high standards. Candidates must be skilled in daily kitchen operations, food preparation, and replenishing food vending machines. Strong interpersonal skills are essential, including being a proactive, stable, and calm team player with a service-oriented mindset and the ability to take responsibility for assigned tasks. The cook should be visible and engaging with guests, fostering a welcoming atmosphere and contributing to a collaborative team environment. The job offers a fixed 37-hour workweek, primarily morning shifts from 6:00 to 14:00, with occasional early starts during absences. Benefits include competitive salary with annual adjustments and overtime pay, a 9% flexible savings plan, a 13% pension scheme, and health services access such as chiropractic and physiotherapy. The role encourages professional development and values initiative, respect, and community spirit within a small team setting. Overall, this position suits a dedicated culinary professional seeking stable employment in a supportive company culture focused on quality, service, and teamwork.