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Careers · Labstelle Vienna
Become part of Labstelle – in the kitchen, in service, at the bar or in the office.
Working on Lugeck
A house where people know each other.
Two toques, a hall for 150 guests, a bar, a courtyard and a team in which many have been with us for years. We are looking for people who take their work seriously, want to get to know the produce, keep an eye on the guests and are reliable for their colleagues.
Almost everything here is made in-house, from the bread to the pickles. If you want to learn this craft or pass on your experience, you are in the right place. Sundays and public holidays are off – in Vienna’s city centre that is not a given.
- Areas
- Kitchen · service in restaurant and Saal · Bar am Lugeck · event organisation and office
- Working hours
- Mon – Sat, closed on Sundays and public holidays · restaurant until midnight, events in the Saal as scheduled
- Apprenticeships
- We train apprentices – in the kitchen and in service
- Application
- Informally to thomas.hahn@labstelle.at: who you are, what you can do, when you could start. A CV helps; a perfect one is not required.
- Reply
- We get back to you quickly – and invite you in for a coffee to get to know each other.
Open positions
Current openings and unsolicited applications.
Service
Chef de Rang (m/w/d)
Full-time. From €2,500 gross per month, more depending on experience.
Start date by arrangement – tell us briefly who you are and when you could start.
Kitchen
Chef de Partie (m/w/d)
Full-time. From €2,700 gross per month, more depending on experience.
Start date by arrangement – tell us briefly who you are and when you could start.
Events
Operativer Eventkoordinator (m/w/d)
Full-time, for our event hall. From €2,600 gross per month, more depending on experience.
Start date by arrangement – tell us briefly who you are and when you could start.
Apprenticeship
Lehrling Küche oder Service (m/w/d)
Apprentice pay under the collective agreement: €1,090 in the first to €1,550 in the fourth year, gross per month.
Start date by arrangement – tell us briefly who you are and when you could start.
Nothing that fits? Write to us anyway – we read every unsolicited application and get back to you.
The team
Who already works here.
Head chef Matthias Hausburg, head of service Zeljko Skrbo, operations manager Octavian Fatu, event organisation Christina Pritz – and many who have been with us for years.
The kitchen
What we work with.
Regional, seasonal, almost everything made in-house – and suppliers we know by their first name.