Independent Cook at WUR Omnia

• Salary from € 2505 to € 3032 gross per month based on full-time, with employment conditions in accordance with the CAO Hospitality part B;
• 8% holiday allowance, 25 vacation days, and of course, you will build up a pension;
• You will receive an attractive travel allowance: from 10 km onwards, €0.23 per kilometer;
• You will receive a contract that matches your wishes and availability. If it suits both sides? Then we would love to look at a permanent employment contract;
• We find it important that you can continue to grow. Therefore, you follow training and development programs via our Hai Academy, so that you get a little better every day.
• Additionally, as a Hai colleague, you benefit from nice collective extras: borrowing items for your party, great discounts on various products and outings, and many more extras that increase your job satisfaction.

Does this taste like more? Apply directly!
Upload your contact details via the application button, and we will contact you as soon as possible. Do you have questions? Then please contact Mathijn Sommerdijk via mathijn.sommerdijk@hutten.eu

Hutten is part of Hai; Hutten Albron Impactmakers. Everyone is welcome at our table. It doesn't matter who you are, where you come from, or how you use your talent. Together, we make the difference for our guests, clients, and each other!

As an independent cook, you will work together with our chef Djoelan Bovenschen and the kitchen team on dishes where flavor, quality, and origin are central. Whether it is for lunch, dinner, or the conferences and events at our location. In any case, we work with artisanal, local, and seasonal products. For instance, our kitchen is affiliated with Euro-Toques and we work closely with local suppliers and the food forest.

• You work independently in the kitchen, under the guidance of our chef Djoelan;
• You prepare the mise-en-place for lunch, drinks, and dinner and manage this together with the kitchen team;
• You prepare dishes according to our recipes and actively monitor quality, taste, and presentation.

Your working hours fall between 9:00 and 17:00 on weekdays. Occasionally, there may be an overrun during large dinners. Even so, you keep enough time in the evenings and on weekends for the things you enjoy!

• You work independently in the kitchen, under the guidance of our chef Djoelan;
• You prepare the mise-en-place for lunch, drinks, and dinner and manage this together with the kitchen team;
• You prepare dishes according to our recipes and actively monitor quality, taste, and presentation.