Starnberg: Four-day week in the star kitchen – is that possible? – Starnberg

The gourmet chef Maximilian Moser and his team at the Hotel Vier Jahreszeiten Starnberg are testing new ways of working. The preliminary result: Less overtime, the same pay, more satisfaction.

Prime Minister Markus Söder (CSU) likes to emphasize again and again that Bavaria stands for hospitality and coziness. Only recently did he probably want to use these words to spread confidence among the hosts at the so-called “Gastro Spring” of the Bavarian Hotel and Restaurant Association in Munich. Because what the industry is currently suffering from most is the lack of staff. The restaurateurs in the Starnberg district are also desperately looking for employees – mostly in vain. Star chef Maximilian Moser from the “Hotel Vier Jahreszeiten” in Starnberg has therefore been breaking new ground for some time now: In a pilot project, he and his team have been testing the four-day week in the kitchen since the end of 2021. In an interview with the SZ, the 36-year-old chef explains what experiences he has had with it, how it works and why this example could set a precedent.