Sous Chef - The College Hotel, Autograph Collection by Marriott

Become part of the Corendon Family as our new Sous Chef!

We are looking for you as our Sous Chef at The College Hotel, Autograph Collection by Marriott. The College Hotel is a luxurious 5* hotel, one of the hotspots in Oud-Zuid. The hotel is housed in a stylish 19th-century building, which opened as a school in 1895. You can spend the night in what used to be the mathematics classroom, the biology classroom, or perhaps the economics classroom. The hotel is harmonized with "state of the art" design with respect for authenticity. Every room is unique and has its own peculiarities from the past. The fantastic location, the iconic boutique hotel The College, makes an evening out dining extra special. The College Hotel is now a Marriott franchise, which has changed the full name to: The College Hotel, Autograph Collection by Marriott. This brings new challenges. For you as an employee, this provides interesting benefits such as discounts at other Marriott brands and extra training for your personal development and growth!

💡 Did you know that we are a recognized training company and were even voted among the top 10 training companies in the Netherlands last year? Something we are proud of and would like to make even more well-known!

Are you a creative and driven Sous Chef with a passion for high-quality pastry and an eye for detail? Then this is your chance to be part of The College Hotel and help build The Gym, the new restaurant by star chef Sidney Schutte, which opens its doors in November 2026.

As Sous Chef, you support the Executive Chef in the daily management of the pastry department and are co-responsible for all kitchen production within the hotel. You will actively participate in the development and execution of the dessert concept for The Gym, while simultaneously monitoring the quality of all pastry products for our various outlets and events.

✔️ Supporting the Executive Chef in managing, coaching, and developing the team
✔️ Actively contributing to the development and execution of the concept for The Gym
✔️ Creating, testing, and presenting seasonal desserts, petit fours, bread accompaniments, and other pastry creations
✔️ Ensuring consistent quality and presentation of all dishes during service
✔️ Collaborating with the culinary team of The Gym to realize an exceptional guest experience
✔️ Supervising quality, food safety, inventory management, and efficient production planning
✔️ Supporting menu development and the creation of new seasonal and holiday specialties
✔️ Safeguarding the high standards that belong to a leading restaurant concept led by Sidney Schutte
✔️ Independently managing the daily kitchen operations in the absence of the Executive Chef

As Sous Chef, you play a key role within the kitchen brigade and contribute to the further development of a high-quality concept within The College Hotel. Together with the Executive Chef, you ensure that every guest can enjoy refined, creative, and high-quality pastry products that contribute to a true WOW experience.

Acquisition in response to this vacancy is not appreciated.
With this vacancy, we recruit our new colleagues ourselves.

Commercial calls from recruitment agencies to the HR colleagues of the hotels are therefore pointless and will not be processed.

• Experience: Extensive experience as a Sous Chef

• Leadership: Proven leadership skills and the ability to inspire and motivate a team.

• Creativity: Innovative in developing new menus and creating unique dishes

• Organization: Excellent organizational skills to ensure kitchen operations run smoothly, including inventory management and cost control.

• Hygiene and Safety: Thorough knowledge of food hygiene and safety standards, and the ability to maintain them.

• Budget Management: Skill in preparing and managing budgets, including monitoring food costs.

• Communication: Good communication skills to effectively collaborate with the team and communicate with guests.

• Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays.

• Passion: A sincere passion for cooking and a deep appreciation for diversity

• Jeffrey Roger Otten, Corporate Recruiter: 06 18 73 89 01

https://wa.link/8ihtu1