Kitchen Team Leader | Prinses Máxima Centrum

• A gross salary from €3,176.02 to €4,027.96 based on 38 hours, tailored to your experience, plus a monthly net allowance of €150.00;
• 25 vacation days and 8% holiday allowance (based on full-time employment);
• Travel allowance of €0.23 per kilometer from 10 kilometers one way;
• A pleasant collaboration within the Prinses Máxima Centrum, with a shared focus on quality and care;
• A workplace where your contribution makes a visible difference for patients, parents, visitors, and staff;
• A varied schedule that is known at least 3.5 weeks in advance;
• Working in an organization where attention, trust, and fun are central thanks to our Hai-Five culture;
• Plenty of opportunities to develop yourself via the Hai Academy, with training and courses;
• Attractive extras such as staff discounts, fun outings, and various benefits for Hai colleagues.

At the Prinses Máxima Centrum, it is all about providing the best care for children and their families. As Kitchen Team Leader, you contribute to this by working with your team every day to ensure healthy, tasty, and sustainable meals and a welcoming experience. You are responsible for the daily management of the kitchen, the restaurant, and patient nutrition, ensuring that quality, hospitality, and collaboration always come first.

This takes place in the central kitchen, where food and drink are prepared for our guests in the restaurant as well as for patient nutrition.

No two days are the same. You are visible on the work floor, lead your team, monitor quality, and actively contribute ideas for improvements. Additionally, you are part of an enthusiastic management team where collaboration is central.

As Kitchen Team Leader, you hold ultimate responsibility for the daily management of the kitchen, the restaurant, and patient nutrition. You ensure that the daily operation runs smoothly and serve as the first point of contact for your team.

Your duties include

• You coach, guide, and develop a team of approximately 15 to 20 employees;
• You draw up staff rosters and monitor optimal staffing levels;
• You handle the recruitment and selection of new colleagues and manage absenteeism processes;
• You organize team meetings and create a positive and professional working atmosphere;
• You compile the menu cycle and optimize it for both the restaurant and patient nutrition;
• You monitor and improve the quality of dishes, hospitality, and service;
• You optimize work processes within the kitchen;
• You are responsible for inventory management, purchasing, shrinkage, and administrative tasks, such as calculations, monthly counts, and time registration;
• You work closely with the banqueting manager regarding events and parties;
• You actively participate in the management team and replace the Catering Team Leader during holidays;
• You work on the floor when the situation requires it, for example, during busy periods, illness, or holidays.

• Location: Utrecht
• Employment: 38 hours per week (5 days)
• Working hours: varying morning, day, and evening shifts between 07:00 and 21:00
• Weekend shifts: may occur, but not every weekend. Usually only for special occasions.
• Team: you lead a team of approximately 15 to 20 employees, consisting of a sous chef, independent cooks, and dishwashing kitchen staff.