Of course, we can write a lot about how great it is to work for us. But what do our colleagues in the hotels think? Here we have captured a few employee voices that provide information on how they experience the starred establishments in the Sauerland.

was a hotel management trainee at Landhotel Voss from 2009 to 2012, returning to the hotel in summer 2024.

Photos: © Sterne im Sauerland - Landhotel Voss - sabrinity

"The job is suitable for everyone, regardless of school-leaving qualifications. It's mainly about social skills, being polite, attentive, but also being able to take responsibility and being organized. You automatically acquire many of these skills in practice. You also learn a lot about yourself and about other people."

"Hardly any other profession is so versatile and allows you to get to know new people and places. There are so many opportunities for further training: to become a barista, bartender or sommelier, for example. And above all: the industry will always exist and therefore the professions in this area also have a future."

trained as a chef at the Hotel Jagdhaus Wiese in 2008 and returned here as head pastry chef in 2019

Photos: © Sterne im Sauerland - Jagdhaus Wiese, sabrinity / Christof Schulte

"I've been in great, large establishments. But working in a 300-employee business like Hotel Traube Tonbach is ultimately much more anonymous than in a hotel like Jagdhaus Wiese.

It's much more informal and if I want to discuss something with the boss, I can do so and get a direct answer. This trusting collaboration is what makes the difference for me in the end."

worked as a lateral entrant in breakfast service at Hotel Diedrich until May 2023

Photos: © Sterne im Sauerland - Hotel Diedrich - sabrinity

"After around 20 years as a painter, it was time to do something new in 2017.

I see myself as a bit of an entertainer, with a vocation for good humor and harmony. So I seized the opportunity to develop my passion for hospitality in the breakfast service at Hotel Diedrich.

I am so grateful to the Diedrich family for giving me this opportunity as a career changer."

He had to leave the Hotel Diedrich due to personal reasons.

was a longtime employee as a cook at the Hotel Knippschild

"I started as an apprentice at Hotel Knippschild and worked here full-time for many years. At some point, I had to see something else. But I still enjoy coming to Knippschilds from time to time as a temp. What I like very much is the cooking with high-quality food and the informal working environment."

Photos: © Sterne im Sauerland - Hotel Knippschild

came back to the service at Jagdhaus Wiese

Photo: © Sterne im Sauerland - Jagdhaus Wiese

"I tried out a different industry once. I really missed the passion for the job, the respectful interaction and the attention to detail.

That's why I'm now back in service at Jagdhaus Wiese and feel totally at home!"

stayed on as a young chef at Gasthof Schütte after his apprenticeship

"In this job, I can live out my own interest in food every day!

Here at Schütte, many things are still traditionally handmade, such as the hollandaise sauce or the bread.

And I really enjoy trying out new creative ideas with my colleagues."

In order to get to know other kitchens, he moved on to a new company at the beginning of 2023.

Photo: © Sterne im Sauerland - Gasthof Schütte

Working in hotels and restaurants is more than just a job.
It's an attitude, a way of life - it's #gastrofamily!

You don't just want colleagues, but a team? "Family people" are very welcome!

Are you passionate about creative cuisine? We are looking forward to "fire artists"!

Are you serving up your best smile to guests? Then join us as a "lucky charm"!

Do you like to make others shine? "Psychics" make the difference!