Sous-Chef

Hotel Brussels Airport; Diegem; On-site; EUR 42,000 - 54,000; Full time

Job summary

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.

Qualifications

• 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).

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

Organization

Hands-on approach

Stress resilience

Quality focus

Flexibility

Job description

Join our 4-star hotel as Sous Chef and lead a 14-member kitchen team. Take ownership, support the Head Chef and make a real impact every day.

At Van der Valk Hotel Brussels Airport, we are looking for an experienced and passionate Sous Chef who is ready to take ownership, support the Head Chef, and play a key role in the success of our kitchen operation.

As the right hand of the Head Chef, you will help lead a 14-member kitchen brigade within our busy 4-star hotel, where restaurant service, events and banqueting come together in a fast-paced and rewarding environment.

This is not just a cooking position. We are looking for a leader who can motivate a team, ensure smooth service, and help shape the future of our culinary offering.

What will you do?

• 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

Job requirements

• 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)