Bedrijf: Europe Hotels Private Collection.
We are looking for a talented, enthusiastic and experienced colleague. The capable candidate is a team player and wants to apply his/her experience and knowledge to Amsterdam’s best burger bar concept!
- 2-3 years of relevant experience as a Sous Chef;
- Passionate about high-end, yet casual comfort food;
- Excellent management skills to motivate the kitchen team and share knowledge, train and develop chefs within the team;
- Organised, an excellent communicator, hands-on manager;
- English needs to be spoken fluently;
- HACCP food hygiene certificate and SVH mentor diplomas are a plus;
- And certainly proof of eligibility to work in the Netherlands.
THE BUTCHER offers excellent primary- and secondary labor conditions.
THE BUTCHER is a member of The Entourage Group. The Entourage Group is an unexampled hospitality imperium, creating and building internationally acclaimed concepts such as THE DUCHESS, MOMO, IZAKAYA, MR PORTER and SHIRKHAN.
Are you bloody awesome? And ready to bring the world’s best burgers to the people of Amsterdam? Send your resume and motivation to – Klik op de solliciteer-button om te solliciteren –
The track record of THE BUTCHER continues
THE BUTCHER SOCIAL CLUB in the ADAM Toren is looking for a
THE BUTCHER SOCIAL CLUB is situated in Sir Adam Hotel’s main entrance in upcoming Amsterdam Noord. It is sitting upon a riverside terrace and bike path, and features a mobile bar to serve outdoor guests. THE BUTCHER SOCIAL CLUB is a living lobby concept – the latest outpost for THE BUTCHER food and nightlife brand — and is housing lounge areas, game tables, swing seats, a two-story living green wall, original murals and artwork. Not only burgers but also other great food is served 24/7 and will make THE BUTCHER SOCIAL CLUB the place to hang out, meet, and certainly for a great night out!
The Sous Chef will coordinate the day-to-day management in THE BUTCHER SOCIAL CLUB kitchen and ensures correct staffing in all operating areas preparing the food according to the recipes and plans. You motivate and train employees within the department in conjunction with the policies of the Head Chef. You will participate in regular operational meetings with kitchen personnel to ensure to smooth running of the department with the aim of maintaining hotel& restaurant standards and create ideas for a new menu. You monitor the cooking, chilling and storage of foods – including managing stock levels - keeping records as required and taking appropriate action where necessary to ensure that you comply with HACCP procedures. In the absence of the Head Chef you will be required to lead the kitchen maintaining high standards of cleanliness and hygiene.