Job description

Culinary excellence in a traditional institution on Lake Wannsee

Summary for quick orientation

Imagine working at the level of a private chef – with top-quality seasonal produce, international guests, creative freedom, and every weekend off. That's exactly what awaits you at the American Academy in Berlin.

Become a Sous Chef (m/f/d) and the right hand of our Head Chef, shaping the cuisine of one of Berlin's most exceptional restaurants. Instead of catering to hundreds of guests a day, you'll cook for smaller groups – everything homemade, predominantly organic, and with plenty of room for your own ideas.

Full-time (Mon-Fri) | Every weekend off | €3,300-€3,600 gross/month (approx. €40,000-€43,000/year) | Starting immediately

American Academy in Berlin | Hans Arnhold Center | Am Sandwerder 17–19, 14109 Berlin

Hosting at the highest level

The American Academy in Berlin promotes transatlantic exchange between the USA and Germany. Several times a year, renowned American scientists, artists, authors, and journalists live and work here. This is complemented by over 100 lectures, receptions, and cultural events annually.

Your workplace is the listed Hans Arnhold Center – a villa directly on the Wannsee lake with 14 guest apartments, a restaurant with sophisticated international cuisine and several event rooms.

Unlike in traditional restaurants, you develop individual menus for international Fellows and their families. The position combines the creative freedom of a private chef with the resources of a professional kitchen.

Together with our head chef and a well-established team of three to four people, you will ensure culinary excellence every day – in a culture that focuses on craftsmanship, trust and respect.

Our kitchen philosophy

We work with seasonal products – predominantly organic – and uncompromising standards. Even bread, stocks, sauces, and pasta are made entirely in-house. Convenience products have no place here.

We cook varied, international and creative dishes – without a fixed culinary style and with a consistent zero-waste approach.

For us, good cuisine is the result of meticulous craftsmanship, mutual respect, and genuine teamwork. Hectic situations and harsh language have no place here.

Your future work area:

• Deputy Head of Kitchen:  You represent the Head Chef and are responsible for the smooth operational kitchen flow – especially during the late shift.
• Comprehensive service:  breakfast (Mon–Fri), dinner (Mon, Tue, Thu), Fellow Lunch on Wednesdays and lunch buffet on Fridays. In addition, events with approximately 30–70 guests are offered.
• Preparation:  You prepare dishes at the highest level of craftsmanship – with attention to detail and a sure sense of taste, timing and presentation.
• Menu development:  Together with the team, you will develop new menus every week and contribute your own ideas.
• Inventory management:  You calculate cost-consciously with a budget that truly makes excellent cuisine possible.
• Host role:  You are also present in the guest room, enjoy talking to guests and responding to the individual wishes of our international Fellows.

What you should bring:

• Reliability & attitude:  You are dependable. You want to take on responsibility and actively contribute.
• Experience:  Completed culinary training (Chamber of Industry and Commerce or internationally comparable) and several years of experience in demanding kitchens – for example, in upscale restaurants, fine dining establishments, boutique or 5-star hotels, or gourmet restaurants. Experience as a private chef, on yachts, or in exclusive guesthouses is a significant advantage.
• Culinary know-how:  Broad expertise – also in vegetarian and vegan cuisine – as well as a passion for developing new dishes.
• Leadership:  Ideally, you have already worked as a sous chef for 2-3 years and know what it means to manage a kitchen on behalf of the head chef.
• Team spirit:  You work calmly, respectfully, and of course, you pitch in.
• Working style:  Independent, structured and with high standards of quality and cleanliness.
• Appearance:  Well-groomed appearance and professional interaction with international guests.
• Languages:  Good knowledge of German and English.

Why us?

• Fair, above-standard remuneration of €3,300–€3,600 gross per month / approx. €40,000–€43,000 per year
• Every weekend off with regular working hours from Monday to Friday (usually from 12 pm to 10 pm)
• Time tracking and time off in lieu for overtime worked
• The means for excellent cuisine: We work with first-class, seasonal products – predominantly organic – and consciously allocate resources that enable cooking at the highest artisanal level. Good ideas shouldn't fail due to purchasing issues.
• A diverse kitchen concept without a fixed style, which you can actively help shape.
• A small, motivated kitchen team with a respectful culture
• International guests from science, politics, art and culture
• Subsidy for the BVG job ticket or for Urban Sports membership
• In-house canteen with healthy food
• Free company parking and Wannsee S-Bahn station (S-Bahn + regional train) only a five-minute walk away

Further information

Do I have to work on weekends?

No – your weekends are free. Work is done from Monday to Friday.

Which shift needs to be filled?

You will primarily work the late shift (approximately 12:00–22:00). Dinner is served on Mondays, Tuesdays, and Thursdays; on Wednesdays and Fridays, lunch service is offered instead. As a result, work usually ends earlier on Fridays.

What is the application process like?

A brief introductory meeting, a personal interview with the head chef and team, and a trial shift (4–6 hours). You will receive feedback within 48 hours after each step.

What documents do I need?

Your CV is sufficient for your application initially. You can submit certificates and a police clearance certificate later in the process.

Is the position temporary?

Initially for 18-24 months. Our explicit goal is a long-term collaboration with subsequent permanent employment.

How to apply

Simply send us your CV, including your salary expectations and earliest possible start date, via our application portal:  www.americanacademy.de/jobs

The American Academy is particularly committed to equal opportunities. As an employer, we foster the strengths of each individual and welcome people with diverse cultures, perspectives, and experiences to create an open and appreciative work environment.

If you'd like to rediscover the joy of cooking – with top-quality ingredients, creative freedom, regular working hours, and a respectful team – we look forward to meeting you. Perhaps this is exactly the kitchen you've been searching for.

Your contact person at American Academy in Berlin GmbH for all questions regarding your application:

Nadine Köchling

• Senior Coordinator, Personnel & Legal