Instagram
Careers · Labstelle Vienna
Become part of Labstelle. In the kitchen, in service, at the bar or in the office.
We are continually looking for new colleagues, from management roles to entry-level positions. And we welcome every unsolicited application, even if the job you have in mind is not advertised right now.
Working at Lugeck
A house where people know each other.
Two toques, a Saal 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 · events & 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 jobs@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.
Four areas
Where you work with us. And what awaits you there.
Kitchen
Almost everything is made in-house, from the bread to the pickles. Two toques, a team that takes its craft seriously – and room for apprentices.
Service
The restaurant under the vault, the courtyard in summer, gala tables in the Saal. Guests in view, produce in mind, colleagues who have your back.
Bar
A wooden counter, the classics, our own recipes and a Viennese crowd. For people who enjoy running an evening and keep calm when the room fills up.
Events & office
From enquiry to invoice: celebrations and conferences in the Saal for 150 guests, organised with a clear head – and with AI as a daily tool.
Open positions
What is open right now. And what you should bring.
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.
Events
Eventorganisation – Gastgeben mit KI (m/w/d)
Full-time, starting 1 December 2026. Events from enquiry to invoice, with Claude as an everyday tool. Required: a communicative personality who enjoys personal contact with clients, on the phone and on site, several years in event or banqueting roles, hands-on experience in service and at events, daily use of Claude or a comparable AI assistant. From €3,000 gross per month, more depending on experience.
Start date by arrangement – tell us briefly who you are and when you could start.
The full description of the event organisation position is further down.
Nothing that fits? Write to us anyway – we read every unsolicited application and get back to you.
The position in detail · Events
Event organisation. Hospitality with AI.
AI takes on much of our office work. Claude prepares proposals, emails and documents; you review and approve. The time saved belongs to our clients: on the phone, at site visits and in person at the venue.
Full-timeStart from 1 December 2026 or by arrangementLocation Lugeck 6 & Wollzeile 1Salary from €3,000 gross per month
What you will do
- You are the first point of contact for corporate and private clients – on the phone, by email and in person.
- You lead site visits and client meetings on site and agree menu, room and schedule together with our guests.
- You own every proposal from enquiry to confirmation.
- You hand over to kitchen and service. On the day of the event you welcome the clients and brief the team; the team takes care of the service.
- Afterwards: prepare invoicing, gather feedback, keep the data clean.
- You work with Claude every day: review, correct and approve drafts – and point out where our documented knowledge still has gaps.
- Plus the office inbox and general office organisation.
What you bring
- A communicative, warm personality who genuinely enjoys people – on the phone as much as at client meetings on site.
- At least three years in event organisation, banqueting or sales in upscale restaurants or hotels.
- Hands-on experience working in service and at events, not just in the office.
- Daily practice with Claude or a comparable AI assistant. You give clear instructions and can tell when a result is wrong.
- Accuracy with numbers and confident use of Microsoft 365.
- Excellent written and spoken German and good English.
- A plus: experience with event or banqueting software and knowledge of Vienna’s hotel scene.
What we offer
A role in which AI takes care of the routine and you have more time for people. Room to shape how we sell and look after events. Working hours mainly Monday to Friday during the day in the office, evenings only to welcome clients at selected events, Sundays and public holidays off. Short lines to the management.
Salary & application
The collective agreement for employees in the hotel and hospitality industry applies. We offer a gross monthly salary from €3,000 for full-time work, and we are willing to pay above this depending on experience and qualifications.
Send us your CV and a few lines on what you last used AI for. Your contact is Thomas Hahn, managing director; the first conversation takes place in person at Labstelle. We keep your documents for up to six months after the process closes.
Unsolicited application
No suitable listing? Write to us anyway.
We are continually looking for people for the kitchen, service, bar, events and office – from management roles to entry-level positions. If you are a good fit, we usually find a way, even without an advertised position.
Three lines are enough: who you are, what you can do, when you could start. A CV helps; a perfect one is not required. We read every application and get back to you quickly.
The team
Who already works here.
Head chef Matthias Hausburg, head of service Zeljko Skrbo, operations manager Octavian Fatu – 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.