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 about how they experience the star 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 until May 2023 as a lateral employee in the breakfast service at Hotel Diedrich

Photos: © Sterne im Sauerland - Hotel Diedrich - sabrinity

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

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

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

For private reasons he had to move, so he had to leave the Hotel Diedrich.

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 the Jagdhaus Wiese

Photo: © Sterne im Sauerland - Jagdhaus Wiese

"I once tried out another industry. I absolutely missed the passion for the profession, the respectful interaction with each other and the attention to detail.

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

remained after the apprenticeship still as a young cook in the inn Schütte

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

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

And it's extremely fun for me to try 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 gastronomy is more than just a job.
It's an attitude, a way of life - it's #gastrofamily!

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