Executive Chef

Hotel V & The Lobby; Amsterdam; Presencial; EUR 75.000 - 110.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Salary under CLA hospitality scale 9

Meal during shift €4.05

Descripción de la vacante

Hotel V & The Lobby is seeking an Executive Chef to drive culinary direction for The Lobby Nesplein and The Lobby Fizeaustraat. You will safeguard the culinary identities, shape menus, and lead kitchen teams across two sites while maintaining high standards.

You will personally work in daily operations, mentor Head Chefs and Sous Chefs, and focus on food costs, labour costs, purchasing, and waste reduction to deliver exceptional guest experiences.

Formación

• Proven experience as Head Chef with responsibility for teams and budgets.
• Knowledge of menu development, food costs, and cost calculations.

Responsabilidades

• Develop and safeguard the culinary identity and menus for both The Lobby Nesplein and The Lobby Fizeaustraat.
• Ensure consistent quality, flavour, and presentation across both locations.
• Lead, coach, and develop Head Chefs and Sous Chefs, building stable kitchen teams.
• Stay actively involved in daily operations, including evenings and weekends.
• Oversee food costs, purchasing, labour costs, and waste reduction.

Conocimientos

Leadership

Menu development

Food cost management

Staff development

HACCP & food safety

Descripción del empleo

At The Lobby, everything revolves around great food, personal service, and a guest experience that keeps people coming back. From a delicious breakfast to an excellent lunch or dinner, quality is at the heart of both locations. As Executive Chef, you will be responsible for the culinary direction, quality, and performance of the kitchens at The Lobby Nesplein and The Lobby Fizeaustraat.

You will develop and safeguard the culinary identity of both locations, ensuring that menus, dishes, and ways of working reflect the unique character of each venue while maintaining a distinctive signature and consistently high standards. You have the vision and creativity to take the kitchens to the next level and know how to translate that vision into outstanding menus, well-organised processes, and satisfied guests.

At the same time, you are a visible, hands‑on leader who is actively involved in daily operations. You lead and manage the Head Chefs and Sous Chefs, coach them in their professional development, and build stable, motivated kitchen teams that work together with enthusiasm and professionalism. You provide direction while empowering your teams to take responsibility, but you also regularly get involved on the floor and work services at both locations, including evenings and weekends.

The Lobby is part of Hotel V, an informal and ambitious hotel group where entrepreneurship, hospitality, and quality come together. In this role, you will work closely with the Head of F&B and the teams at both locations. You will have the freedom to bring your culinary vision to life and be responsible for both the day‑to‑day operations and the continued development of the kitchens.

Alongside culinary excellence, you will maintain a close eye on financial performance. You will monitor food costs, kitchen labour costs, purchasing, and waste, ensuring that both kitchens operate efficiently and profitably without compromising the quality of the food or the guest experience.

Your goal? Two outstanding kitchens, each with its own character and distinctive culinary identity, supported by professional and stable teams and delivering experiences that keep guests coming back.

What you will do:

• Develop and safeguard the culinary identity and menus of The Lobby Nesplein and The Lobby Fizeaustraat.
• Ensure consistent quality, flavour, and presentation across both locations.
• Lead, coach, and develop the Head Chefs and Sous Chefs, building stable and motivated kitchen teams.
• Stay actively involved in daily operations and regularly work services at both locations, including evenings and weekends.
• Take responsibility for food costs, kitchen labour costs, purchasing, and reducing food waste.
• Develop new dishes and menus, including recipes and cost calculations.
• Oversee efficient workflows, food safety, HACCP compliance, and hygiene standards.
• Work closely with the Head of F&B and both location teams to continuously improve culinary quality and business performance.

About You:

You are an experienced and entrepreneurial chef with a clear culinary vision, strong leadership skills, and a keen eye for both quality and profitability. You know how to inspire teams, develop leaders, and take a kitchen operation to the next level. You combine strategic insight with a practical, hands‑on approach.

You also bring:

• Proven experience as a Head Chef, including responsibility for teams and budgets;
• Experience leading and developing chefs and kitchen teams;
• Knowledge of menu development, food costs, cost calculations, purchasing, and labour costs;
• A keen eye for quality, efficiency, food safety, and guest experience;
• A willingness to regularly be hands‑on in the kitchens at both locations, including evenings and weekends;
• Experience managing multiple locations is a plus;
• Preferably, you live in or around Amsterdam.

Join the Fun & Perks:

• We offer a suitable salary according to the collective labour agreement for hospitality in reference scale 9;
• Enjoy a delicious meal during your shift for €4,05 per meal;