Backround image for job ad Patissier (Commis de Partie)
HospitalityFull-time

Patissier (Commis de Partie)

Red Bull Hangar-7

Salzburg, Austria

The Red Bull Hangar-7 at Salzburg Airport is an architecturally unique venue that houses an impressive collection of historic aircraft from the Flying Bulls as well as Formula 1 racing cars.


In addition, Red Bull Hangar-7 offers space for art exhibitions and, with Restaurant Ikarus, two bars, an outdoor lounge, and a café, it is not just an event location – but also a meeting place for art enthusiasts, gourmets, and visitors from all over the world.

Restaurant Ikarus, awarded two Michelin stars and 19 points in Gault&Millau, continually opens up new culinary perspectives with its extraordinary guest chef concept.

Every month, the world’s best chefs present their own culinary creations at the highest international level.

RESPONSIBILITIES

Areas that play to your strengths

All the responsibilities we'll trust you with:

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EXPERIENCE

Your areas of knowledge and expertise

that matter most for this role:

  • Completed training as a chef or pastry chef
  • Previous professional experience, ideally in fine dining or upscale hospitality
  • Excellent product knowledge and strong professional expertise
  • Professional, confident, and friendly demeanor
  • Ability to work independently with a high level of responsibility
  • Strong team player with flexibility, resilience, and reliability
  • Excellent command of German and English
JOIN THE TEAM

Got what it takes?

In your application we want to see your personal style - what makes you tick and why you think your next opportunity is here with us.

Patissier (Commis de Partie)

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Giving wiiings to people and ideas since 1987

In the 1980s Dietrich Mateschitz developed a formula known as the Red Bull Energy Drink. This was not only the launch of a completely new product, in fact it was the birth of a totally new product category.

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Chasing our potential

Since the early days of Red Bull, an entrepreneurial mindset has always guided our approach to work and the environment we create:

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