Lead Sous Chef - Team Builder & Menu Innovator

Van der Valk Hotel Brussels Airport; Belgique; On-site; EUR 42,000 - 54,000; Full time

Job summary

Van der Valk Hotel Brussels Airport is seeking an experienced Sous Chef who will be the Head Chef's right hand and lead a 14-strong kitchen team in our 4-star hotel, coordinating restaurant, banqueting and events.

You will train and motivate staff, contribute to menu development, manage stock and food costs, ensure HACCP compliance, and cover the kitchen in the Head Chef's absence. English is essential; French is a plus.

Qualifications

• Experience as Sous Chef or Chef de Partie with leadership responsibilities.
• Strong people-management and coaching skills.
• Highly organized with ability to prioritize multiple tasks.
• Hands-on leader, visible on the kitchen floor.
• Calm under pressure with a solution-oriented mindset.
• Passion for quality, consistency and team performance.
• Flexible availability including mornings, evenings and weekends.
• Fluent in English; French is a plus.

Responsibilities

• 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

Skills

Leadership

People management

Team development

Operational planning

Food safety HACCP

Menu development

Stock management

Quality focus

English fluent

Job description

Van der Valk Hotel Brussels Airport is seeking an experienced Sous Chef who will be the Head Chef's right hand and lead a 14-strong kitchen team in our 4-star hotel, coordinating restaurant, banqueting and events.

You will train and motivate staff, contribute to menu development, manage stock and food costs, ensure HACCP compliance, and cover the kitchen in the Head Chef's absence. English is essential; French is a plus.