Sous Chef (m/f/d) - Full-time - NH Brugge

Minor Hotels Europe & Americas; West-Vlaanderen; Sur place; EUR 36 000 - 54 000; Plein temps

Avantages offerts par ce poste

Be our guest

Meal vouchers

Employee rate

Friends & Family rate

Training & development

Career opportunities

Staff events

Employee Benefits Portal

Refer-A-Friend Bonus

Résumé du poste

NH Brugge is seeking a Sous Chef to lead the kitchen team under the Head Chef, upholding Minor Hotels standards in breakfast, meetings, events, and banquets. You will guide daily operations, mentor staff, manage production, control food costs and ensure HACCP compliance.

The role demands strong leadership, organizational skills, and a hands-on approach with a focus on quality, consistency and guest satisfaction across all service periods.

Qualifications

• Proven leadership in a hotel kitchen and team development.
• Strong organizational, planning and problem-solving skills.
• Excellent knowledge of food production and kitchen operations.
• Thorough understanding of HACCP and food safety regulations.
• Ability to perform under pressure while maintaining quality.
• Financial awareness including stock control and cost management.
• Excellent communication and interpersonal skills.

Responsabilités

• Support the Head Chef in daily kitchen management.
• Lead and develop the kitchen team to high standards.
• Coordinate food prep for breakfast, meetings, events, and banquets.
• Ensure dishes meet Minor Hotels standards and recipes.
• Manage production and service to meet guest expectations.
• Monitor stock, place orders, and control costs.
• Ensure HACCP, food safety, and hygiene compliance.
• Collaborate with other departments to deliver events.

Connaissances

Leadership

Team development

Organizational skills

Food safety (HACCP)

Cost control

Communication

Problem solving

Adaptability

Formation

Culinary qualification

Description du poste

Join our team at NH Hotels & Resorts, a global leader in upscale and midscale hospitality, renowned for our exceptional service and facilities.A brand with a strong footprint in Europe and the Americas that is beginning its adventure in Greater China.
You will have the opportunity to provide our guests with reliable experiences that combine value, location and your own human touch.You can join us in our quest to make every hotel stay remarkable by meeting the needs of guests looking for functional hotels & resorts with a natural and fresh style, doubled by friendly service.Become part of a brand that is like you: Functional, natural and down-to-earth, innovative, reliable and friendly.

At NH Brugge, our kitchen is at the heart of the guest experience. As a Sous Chef, you will play a pivotal role in leading the kitchen team and ensuring the smooth and efficient operation of all culinary activities. Working closely with the Head Chef, you will help drive excellence in food quality, service delivery, team development, and operational performance while ensuring that all dishes are prepared and presented according to Minor Hotels standards.

The kitchen focuses on delivering high-quality food for our breakfast service, restaurant, meeting and event coffee breaks, business lunches, and banqueting operations. You will lead by example, motivate the team, and collaborate closely with the Food & Beverage department to create seamless and memorable guest experiences.

Your Benefits at NH Hotels

• Be our guest! Thanks to the Welcome at Work Programme, you and a guest can enjoy a complimentary overnight stay at your hotel, including breakfast, and experience the magic of hospitality firsthand.
• Meal vouchers at 10€ per working day.
• Employee Rate: Spend the night in our hotels all over the world starting from €36 per night including breakfast and enjoy a 30% discount in our restaurants/bars.
• Friends & Family Rate: Invite your friends and family for city trips in all our hotels worldwide and receive up to 25% for the night & 30% discount on our restaurants and bars! They can also book their next city trip with your Friends & Family code.
• Excellent on-site and virtual training programs that foster connections with team members and provide international development opportunities through our dedicated University Team.
• Excellent career opportunities: all employees of Minor Hotels are given priority on internal vacancies worldwide!
• More than a workplace, a community. Take part in our annual Staff Party and other exciting events, offering great opportunities to meet, network, and celebrate with fellow Minor Hotels colleagues from all over Belgium.
• Employee Benefits Portal: Enjoy specials discounts on a variety of (web) shops and leisure activities on our employee benefits portal.Refer-A-Friend Bonus: Great people know great people! Recommend a friend to join our team and earn a rewarding bonus.
• Refer-A-Friend Bonus: Great people know great people! Recommend a friend to join our team and earn a rewarding bonus.

Your Role at a Glance

• Supporting the Head Chef in the daily management and organization of the kitchen.
• Supervising, motivating, and developing the kitchen team to achieve the highest standards.
• Coordinating and overseeing food preparation for breakfast, meetings, events, lunches, and banqueting services.
• Ensuring all dishes are prepared and presented according to Minor Hotels standards and recipes.
• Managing daily production and service to meet guest expectations and business requirements.
• Monitoring stock levels, managing orders, and controlling food costs and waste.
• Ensuring compliance with HACCP regulations, food safety standards, and health and hygiene policies.
• Maintaining the highest standards of food quality, presentation, consistency, and cleanliness.
• Assisting with menu planning, recipe development, and seasonal offerings.
• Training, coaching, and supporting team members to promote continuous improvement.
• Acting as the Head Chef in their absence and ensuring smooth kitchen operations.
• Collaborating with other hotel departments to ensure the successful delivery of meetings, events, and banqueting services.

What Makes You a Great Fit

• Previous experience as a Sous Chef, Junior Sous Chef, or a senior kitchen position in a hotel, banqueting, or conference environment.
• Proven leadership skills and the ability to motivate and develop a team.
• Strong organizational, planning, and problem-solving skills.
• Excellent knowledge of food production, kitchen operations, and event catering.
• Thorough understanding of HACCP and food safety regulations.
• Ability to perform efficiently under pressure while maintaining high-quality standards.
• Strong financial awareness, including stock management and cost control.
• Hands-on mentality with a strong sense of ownership and responsibility.
• Excellent communication and interpersonal skills.
• Flexibility to work mornings, evenings, weekends, and public holidays when required.
• Ability to communicate in English, French, and/or Dutch.

Minor Hotels Europe & Americas is dedicated to fostering an inclusive working environment where every individual is valued and equally encouraged. We warmly welcome individuals from all backgrounds and abilities.