Lead Sous Chef - Inspire a 14-Cook Kitchen Team

Hotel Brussels Airport; Diegem; Vor Ort; EUR 42.000 - 54.000; Vollzeit

Zusammenfassung

Van der Valk Hotel Brussels Airport in Diegem is seeking an experienced Sous Chef to lead a 14‑strong kitchen brigade within a vibrant 4‑star hotel. You will be the Head Chef's right hand, shaping service across restaurant, banqueting and events and driving daily excellence.

You will motivate, train and coach the team, oversee menu development and ensure consistent quality, food safety and cost control in a fast-paced environment.

Qualifikationen

• Experienced Sous Chef or ambitious Chef de Partie ready for a leadership role.
• Strong people manager who enjoys coaching and developing others.
• Organized and capable of managing multiple priorities simultaneously.
• Hands-on and visible on the kitchen floor.
• Stress-resistant and solution-oriented.
• Passionate about quality, consistency and team performance.
• Flexible availability (morning, evenings and weekends).

Aufgaben

• Act as the right hand of the Head Chef
• Assist in leading and developing a kitchen team of 14 colleagues
• Coordinate daily kitchen operations across restaurant, banqueting and events
• Ensure smooth service and consistent food quality
• Train, coach and motivate team members
• Contribute to menu development and operational improvements
• Manage stock, ordering, food cost and waste control
• Ensure HACCP and food safety compliance
• Take responsibility for the kitchen in the absence of the Head Chef

Kenntnisse

Leadership

People management

Organization

Hands-on approach

Stress resilience

Quality focus

Flexibility

Jobbeschreibung

Van der Valk Hotel Brussels Airport in Diegem is seeking an experienced Sous Chef to lead a 14‑strong kitchen brigade within a vibrant 4‑star hotel. You will be the Head Chef's right hand, shaping service across restaurant, banqueting and events and driving daily excellence.

You will motivate, train and coach the team, oversee menu development and ensure consistent quality, food safety and cost control in a fast-paced environment.