Head Chef – Luxury Waterfront Kitchen Leader & Innovator

Leonardo Hotels; Amsterdam; On-site; EUR 54,000 - 71,000; Full time

Benefits offered by this job

Travel allowance for commuting

Overtime can be paid or time off

Training courses and career growth

Employee hotel stays

Discount purchases (FiscFree)

Overnight stay with dinner and ontbijt

Job summary

The Harbour Club Amsterdam Zuid is seeking a Head Chef who will drive our kitchen, lead by example and uphold the brand's high standards in a luxury, canal-side setting. You will coach the kitchen team, shape menus with the Executive Chef, work closely with the Restaurant and F&B Managers, and ensure flawless service from prep to plate while maintaining HACCP and quality.

This hands-on role requires evenings, weekends and holidays, a culinary level 3/4 degree, and a proactive, detail-oriented

Qualifications

• Culinary level 3 or 4 degree.
• At least 2 years of relevant experience.
• Product and cooking technique knowledge.
• Experience with HACCP.
• Strong work ethic and proactive attitude.
• Passion for cooking and detail-oriented.
• Flexible and available evenings, weekends, and holidays.

Responsibilities

• Lead the kitchen team, ensuring consistency, quality and efficiency.
• Collaborate with the Executive Chef to create menus.
• Coordinate with Restaurant Manager, F&B Manager and Executive Chef to align operations.
• Coach and develop the kitchen staff on cooking techniques and standards.
• Ensure HACCP compliance and food safety across all services.
• Take hands-on role on the kitchen floor during service to maintain excellence.

Skills

Leadership

HACCP

Cooking techniques

Product knowledge

Work ethic

Passion for cooking

Flexible schedule

Education

Culinary level 3/4 degree

Job description

The Harbour Club Amsterdam Zuid is seeking a Head Chef who will drive our kitchen, lead by example and uphold the brand's high standards in a luxury, canal-side setting. You will coach the kitchen team, shape menus with the Executive Chef, work closely with the Restaurant and F&B Managers, and ensure flawless service from prep to plate while maintaining HACCP and quality.

This hands-on role requires evenings, weekends and holidays, a culinary level 3/4 degree, and a proactive, detail-oriented