Sous Chef: Lead a dynamic kitchen, craft seasonal menus

The Social Hub (B Corp™); Delft; On-site; EUR 32,000 - 46,000; Full time

Benefits offered by this job

Employee discounts across properties

Growth opportunities

Job summary

The Social Hub in Delft is seeking a Sous Chef to be the right hand of the Head Chef, leading daily kitchen operations, coaching junior chefs, keeping service flowing and bringing structure to prep, cooking and plating so every dish feels intentional.

You’ll help shape menus, guide mise-en-place, manage stock, reduce waste and maintain HACCP standards while leading a shift in our dynamic, hybrid hospitality concept.

Qualifications

• 2+ years as Sous Chef or strong Chef de Partie ready to step up.
• Solid experience with fresh, seasonal cooking and modern flavours.
• Confidence leading a team and running a shift.
• Comfort with digital tools for recipes, checklists or HACCP systems.
• Creativity, curiosity and a mindset that embraces sustainable cooking.
• Cost control awareness and kitchen cost management.
• Fluent in English and Dutch; additional languages a plus.

Responsibilities

• Support the Head Chef in leading daily kitchen operations
• Cook and plate dishes that hit our standards every time
• Guide and mentor junior chefs during prep and service
• Help plan mise-en-place and coordinate smooth service flow
• Contribute ideas for new menu items, specials and seasonal updates
• Manage stock rotation, inventory and waste reduction
• Keep the kitchen clean, safe and organized across all areas
• Support events, promotions and cross-shift communication

Skills

Sous Chef experience

Team leadership

Seasonal cooking

Cost control

Digital tools & HACCP

English & Dutch

Tools

HACCP systems

Recipe software

Inventory management tools

Job description

The Social Hub in Delft is seeking a Sous Chef to be the right hand of the Head Chef, leading daily kitchen operations, coaching junior chefs, keeping service flowing and bringing structure to prep, cooking and plating so every dish feels intentional.

You’ll help shape menus, guide mise-en-place, manage stock, reduce waste and maintain HACCP standards while leading a shift in our dynamic, hybrid hospitality concept.