Head Chef at Center Parcs Port Zélande

• A gross monthly salary between € 3,721 and € 4,027 (based on 38 hours)
• 25 vacation days (for full-time employment), 8% holiday allowance, and €0.23 kilometer allowance (based on CAO)
• A contract of 38 hours per week; discuss the possibilities with us.
• Travel allowance and supplements on public holidays
• Training and career growth opportunities within an organization with over 800 locations
• Extras such as staff outings, discounts at the park, and a bonus if you refer someone.

At Center Parcs Port Zélande, everything revolves around enjoyment, hospitality, and beautiful memories. As Head Chef, you ensure that our guests can rely on tasty dishes, constant quality, and a pleasant experience.

You lead the kitchen staff and the stewarding department. You coach, motivate, and guide your team and actively participate in the kitchen yourself. Together, you ensure that daily operations run smoothly and that everyone works according to the agreed recipes, quality standards, and hygiene guidelines.

You look beyond just the daily preparation of dishes. You monitor costs, keep stock in order, and see where processes can be smarter or more efficient. You also ensure that new kitchen concepts are implemented well and that your team continues to develop.

• Leading and coaching: You direct the Sous Chefs, kitchen staff, and stewarding department, motivate the team, and help employees to get the best out of themselves
• Culinary quality: You monitor the quality and presentation of dishes and ensure that work is carried out according to recipes and the agreed kitchen concepts
• A good guest experience: You contribute to the development and execution of kitchen concepts, including front cooking, where guests can experience the preparation of dishes
• Food safety: You oversee that HACCP guidelines, hygiene regulations, and safety rules are complied with. You address employees on this and take action where necessary
• Costs and stock: You analyze consumption and food cost, monitor stock and orders, and create improvement plans to reduce waste and unnecessary costs
• Planning and organization: You ensure an efficient deployment of employees, materials, and equipment and keep the daily kitchen processes well organized
• Collaborating and improving: You coordinate regularly with other departments, share information with the team, and work together towards an optimal guest experience