Sous Chef – Luxury Hotel Restaurant | Den Bosch Region (Temporary)

About the Place

Are you an experienced Sous Chef who enjoys working at a high culinary level and taking responsibility for the daily operations of the kitchen? In a luxury hotel restaurant in the Den Bosch region, you will have the space to utilize your craftsmanship, creativity, and leadership experience.

This is a temporary position until January 2027.

The kitchen works with seasonal dishes and a surprise menu, with attention paid to taste, preparation, and presentation. Guests come here for an extensive culinary experience.

The Role

As a Sous Chef, you will combine high-level cooking with organizing and guiding the kitchen.

You will be closely involved in the daily service, monitor the quality of dishes, and ensure that tasks are well-coordinated. From the mise-en-place to the moment dishes leave the kitchen, you will maintain an overview.

Together with the Head Chef, you will develop new seasonal dishes and think about the presentation and composition of the menu.

When the Head Chef is absent, you will take operational leadership. You will ensure that work continues, guide colleagues, and make the decisions necessary for the kitchen to function well.

What will you do?

• Independently manage the kitchen and stand in for the Head Chef in their absence.
• Actively participate in the preparation and presentation of dishes for breakfast, lunch, and dinner.
• Develop new seasonal dishes and menus, together with the Head Chef.
• Guide and coach chefs, Chefs de Partie, kitchen staff, and trainees.
• Monitor quality, planning, and adherence to HACCP guidelines.
• Handle daily orders and maintain contact with suppliers.
• Contribute to cost control, efficiency, and improvements within the kitchen.

What do we offer?

You will receive a temporary position where you can apply your culinary experience and leadership skills, with a comprehensive package of employment benefits.

• Salary: € 2,985 to € 4,048 gross per month based on 38 hours, depending on education and experience.
• Contract: average of 38 hours per week, temporary until January 2027.
• 13th month as an additional employment benefit.
• 8% holiday allowance.
• Travel expenses reimbursement: € 0.23 per kilometer, up to a maximum of 100 kilometers per day.
• Vacation days: 25 days per year for a 38-hour workweek.
• Extra staff benefits, including free access and discount schemes at recreation parks.
• Development budget: after one year € 500 per year, according to the applicable employment conditions regulations.
• Pension scheme and various staff discounts.
• Opportunity to participate in a collective health insurance with a discount.

Who are you?

You are an experienced Sous Chef who combines craftsmanship with leadership. You know how to organize a kitchen, can make independent decisions, and consider it important to help colleagues develop further.

Additionally:

• You have at least MBO (vocational secondary education) work and thinking level. A completed culinary education is a plus.
• You have demonstrable experience as a Sous Chef within a restaurant of comparable culinary level.
• You have extensive experience in guiding and coaching a kitchen team.
• You can communicate clearly with colleagues at different job levels.
• You are a mentor or willing to obtain this qualification.
• You possess certificates for HACCP, Allergens, and BHV Compleet (Basic Emergency Response), or you are willing to obtain them.

Interested?

Would you like to temporarily fulfill an important role within a gastronomic kitchen, where you are not only responsible for the quality of dishes but also for guiding colleagues and organizing daily operations?

Then we would love to meet you.

Apply via The Keepers and discover if this position suits you.

A Certificate of Conduct (VOG) and a reference check are part of the application procedure.

Contact details
Mathilde Adema
076 700 2468
[email protected]