Sous Chef

Hotelprofessionals - voco™ The Hague; Den Haag; On-site; EUR 36,000 - 52,000; Full time

Benefits offered by this job

Competitive salary

Duty meals & hotel discounts worldwide

International environment

Team trips & events

Job summary

voco® The Hague, an IHG Hotel is seeking a Sous Chef to lead creative kitchen operations for Botanica Kitchen + Bar and Ultramarijn wonderbar. You’ll be the Head Chef’s right hand, designing menus, pairing dishes and drinks, and mentoring the kitchen team.

You’ll manage food cost, HACCP compliance, and production schedules while upholding brand standards and delivering brunch-to-bar excellence with an energetic, international team.

Qualifications

• Degree in hospitality or kitchen education.
• 2–3 years experience in a hotel kitchen.
• Creative mind and out of the box thinker.
• Strong multitasking & time management skills.
• Ability to listen, communicate, and perform diplomacy with internal and external customers and colleagues.
• A true team-player mentality and flexible attitude toward tasks.
• Fluent English and preferably Dutch.

Responsibilities

• Assist in setting up kitchen and back-of-house processes; ensure tools and equipment meet demand; coordinate deliveries and keep exits and service areas spotless.
• Co-develop menus for Ultramarijn, Botanica, room service and events; write and test recipes.
• Research and forecast gastronomical and social trends.
• Find local suppliers meeting brand standards for a sustainable menu.
• Lead and guide kitchen team following voco™ standards and outlet requirements.
• Collaborate with restaurant and bar leads for food and beverage pairings.
• Control food costs and waste; ensure recipes and production schedules are followed.
• Oversee trainings and coach team members; develop performance goals.
• Prepare weekly schedules in line with staffing guidelines and budget.
• Establish HACCP-compliant food safety procedures; monitor policies.
• Ensure sanitation and health regulations are followed.
• Incorporate guest feedback when updating menus.
• Promote voco™ brand through teamwork and memorable guest experiences.
• Ad-hoc duties as required.

Skills

2-3 years experience

Creative mind

Multitasking

Time management

Communication & diplomacy

Team-player

Fluent English

Education

Hospitality/kitchen degree

Job description

Voco® The Hague, an IHG Hotel

About us voco® The Hague

As Sous Chef in voco® The Hague you will find yourself in a ‘creative playground’ where you are responsible for the food served in Botanica Kitchen + Bar and Ultramarijn wonderbar. These two very distinctive concepts require a Sous Chef that can create beautiful things but also manage the operation effectively. In this role you are the righthand of the Head Chef and work closely together with the restaurant and bar leads. Together with this team you design the menu, create food and drink pairings, calculate and perfect the presentation of your tasty artwork! Next to the creative part you are a people manager who leads and motivates the team and you help individuals reach their potential through personal development. And last but not least, there is the admin side of the job, which includes HACCP, management of food cost and payroll.

Destination: voco® The Hague

Come on into an iconic former bank building where offices and ATMs have made way for a brand-new hotel. First impression? 204 elegantly furnished rooms, 7 floors and a warm welcome from your future team.

Ready to land this job?

• Assisting in setting-up the processes in the kitchen and back of the house. Ensuring that each kitchen work area is equipped with necessary tools supplies and equipment to meet business demand. Coordinating delivery times and ensuring that emergency exits, and service areas are spotless.
• Co-developing the menus of Ultramarijn, Botanica, room service, events and others as necessary by implementing current trends and brand standards. Writing and testing recipes.
• Researching, understanding, and forecasting gastronomical and social trends.
• Finding local suppliers that meet brand standards to ensure a sustainable menu.
• Guiding the kitchen team according to voco™ standards and outlet requirements.
• Collaborating with the restaurant and bar leads to ensure appropriate food and beverage pairing.
• Controlling sales and food costs to assure that they are in‑line with the budget. Minimizing food waste and ensuring that excess items are utilized in the best way.
• Ensuring that all kitchen team members have access to the necessary up‑to‑date recipe cards, production schedules, plating guidelines, and photographs and that all recipes are prepared accordingly.
• Overseeing and directing trainings of all team members in the kitchen operations.
• Developing and guiding your team to make sure all individuals can be the best version of their selves. Improving their performance through coaching & feedback and create performance and development goals.
• Preparing weekly schedules for all kitchen team members in accordance with staffing guidelines and budget. Adjust schedules throughout the week to meet business demands.
• Establishing food safety procedures in compliance with HACCP standards and continuously monitoring that food safety policies and HACCP standards are followed.
• Ensuring that all team members maintain and strictly abide by sanitation and health regulations and hotel requirements.
• Listening to guests’ feedback and continuously taking this into consideration when updating menus.
• Living the voco™ brand with pride, passion & energy. Creating & inspiring others to deliver memorable branded guest experiences.
• Promoting teamwork and lifestyle service through daily communication and coordination with other teams.
• Ad‑hoc duties as required – unexpected moments when we have to pull together as a team to get a task done.

Did you bring everything?

• A degree in a hospitality or kitchen education

• 2-3 years experience in a hotel kitchen

• Creative mind and out of the box thinker

• Have strong multitasking & time management skills

• The ability to effectively listen, communicate, and perform diplomacy with internal and external customers and colleagues in all situations.

• A true “team‑player” mentality and flexible attitude towards a diverse set of tasks.

• Must speak fluent English and preferably also speak Dutch

Benefits

• Competitive salary
• Benefits package including duty meals and discounted hotel accommodations worldwide
• International environment
• Team trips to Scheveningen, Christmas raffles, bootcamps, and more!

Work Hours

Fulltime

Employment Type

fulltime

Position Type

Intern

Vaardigheden

• Er is geen minimale opleiding vereist
• Je beheerst Engels

Contract

fulltime