Sous chef

Waer Waters Floor; Groot-Bijgaarden; On-site; EUR 30,000 - 50,000; Full time

Benefits offered by this job

Meal vouchers

Eco vouchers

Clothing allowance

Commuting allowance

Hospitalisation insurance

Job summary

Waer Waters Floor in Groot-Bijgaarden is seeking a Sous Chef to support the Head Chef, ensuring smooth kitchen operations while safeguarding quality standards. The ideal candidate will have a minimum of 2 years’ experience as a Chef de Partie and will help lead the kitchen team, contributing to menu development and ensuring compliance with safety standards.

This full-time position offers a competitive salary package alongside extra-legal benefits including meal vouchers and hospitalisation insurance, coupled with an opportunity for continuous professional growth.

Qualifications

• Minimum 2 years’ experience as a Chef de Partie.
• Solid knowledge of HACCP and safety standards.

Responsibilities

• Planning and distributing daily tasks and staffing.
• Leading and motivating the kitchen team.
• Monitoring stock levels and consumption.

Skills

Leadership skills

Coaching skills

Attention to detail

Stress-resistance

Teamwork

Education

Professional culinary training or equivalent experience

Job description

About Waer Waters

Waer Waters is an exclusive wellness and hospitality destination where gastronomy, quality and experience come together. Our kitchen stands for refinement, consistency and craftsmanship, within an environment built on collaboration, respect and professionalism.

Your role

As Sous Chef, you support the Head Chef in the daily organisation and smooth operation of the kitchen. You safeguard quality standards, lead the team and actively participate in preparation and service.

In the absence of the Head Chef, you take on full operational responsibility and act as the main point of contact for the kitchen team. You actively embody the values of Waer Waters and play a key role in fostering a positive, efficient and professional kitchen environment.

Your responsibilities

• Planning and distributing daily tasks and staffing
• Leading, motivating and supporting the kitchen team
• Ensuring balanced workloads and smooth service

Operational support

• Actively working across all kitchen sections
• Stepping in during peak moments or absences
• Monitoring the progress of kitchen operations

Quality control & process improvement

• Checking taste, presentation and finishing of dishes
• Ensuring compliance with HACCP and safety standards
• Contributing to menu development and refinement
• Identifying and implementing improvements in processes and organisation
• Supporting ordering and delivery follow-up
• Monitoring stock levels and consumption
• Actively contributing to waste reduction

Coaching & development

• Training and supporting (new) team members
• Providing constructive feedback
• Conducting performance and evaluation meetings

Your profile

Education & experience

• Professional culinary training or equivalent experience
• Minimum 2 years’ experience as a Chef de Partie
• Solid knowledge of HACCP and safety standards

Languages

• Good command of French and Dutch
• Strong leadership and coaching skills
• High quality standards and attention to detail
• Stress-resistant and flexible
• Autonomous and decisive
• Analytical and solution-oriented
• Strong team player with a professional attitude

What we offer

• Full-time position (38h/week)
• Competitive salary package with extra-legal benefits (meal vouchers, eco vouchers, clothing allowance, extra compensation for Sundays and public holidays, commuting allowance, hospitalisation insurance, access to facilities as a benefit in kind)
• A dynamic environment offering continuous learning and professional growth