Kitchen & Culinary Lab (Sous Chef / Chef de Partie / Trainee)

What they are asking for

• Professional culinary background (Commis, Chef de Partie, or ambitious Sous Chef).
• Obsessed with flavor extraction, biochemical impact, and innovative plant-forward cooking.
• Based in Germany/EU (Opportunity Card / Chancenkarte, Schengen residence) or internationally qualified with fluent English.
• Ready to unlearn traditional kitchen dogmas to build the future of Medical Fine Dining.

What you get

• Academic University Certification: Official trainee certificate / module in Longevity Nutrition & Functional Food from an accredited German university partner.
• Visa & Relocation Support: Full guidance through official immigration procedures, Opportunity Card (Chancenkarte), or German work permits, plus initial on-site resort accommodation.
• Green Michelin Star Mission: Active, pioneering role in building Germany’s benchmark for Sustainable & Functional Fine Dining from day one.
• Cutting-Edge Food Lab: Access to professional vacuum blending, cold-press extraction technology, fermentation chambers, and an extensive in-house botanical garden.

About the employer

• Job Title: Pioneer of Functional Fine Dining – Sous Chef & Culinary Lab Trainee (m/f/d)
• Focus: Medical Longevity Cuisine & Green Michelin Star Mission
• Location: Allgäu, Germany (Bavaria)
• Contract: Full-Time / Trainee with Academic Certification
• Still searing 300g steaks while the world moves forward?
• The conventional kitchen puts an arbitrary piece of meat in the middle of the plate and surrounds it with decorative carbs. We consider that outdated. At our resort, we reverse-engineer the plate: Biology dictates the recipe.
• We do not cook for mere calories; we cook for cellular rejuvenation, glycemic stability, and systemic inflammation reduction. Together with our Director of F&B and medical partners, we are engineering a 100% organic, botanical-driven kitchen aiming for the Michelin Green Star.
• Your Playground & Impact:
• Master Root-to-Leaf, koji ferments, cold-water extractions, and low-temperature cellular cooking.
• Transform wild herbs, adaptogens, and regional bio-produce into contemporary, modern high-end cuisine.
• Join our in-house Culinary Longevity Traineeship: Earn an accredited German university certificate in Nutritional Biochemistry & Functional Food alongside your kitchen shifts.

How to apply

Send your CV by E-Mail: [email protected]