Sous Chef

Gross salary: EUR 2.600,00 - €3.000,00 gross per month based on fulltime

*Dutch version in italics*

• 25 holidays per calendar year. 25 vakantiedagen per kalenderjaar.
• 8% holiday allowance. 8% vakantiegeld.
• Meals on shift for a small tax withholding. Maaltijd tijdens shift met een kleine bijtelling.
• Bespoke training and development opportunities. Training en ontwikkelmogelijkheden.
• Pension. Pensioen.
• Commuting allowance of € 0,19 per km for distances over 10 km.  Commuting allowance of € 0,23 per km for distances over 10 km ​​​​

For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve.

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us.

Join us, and be part of the food revolution!

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

We embrace our differences to push creativity and we work together to be better.

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

BaxterStorey is committed to encouraging equality, diversity, and inclusion among our workforce.

The aim is for our workforce to be truly representative of all sections of society and our customers, and for each employee to feel respected and able to give their best.

And to support our commitment to this we have set ourselves an ED&I (Equity, Diversity and Inclusion) ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.

• Food Preparation – prepare and cook dishes according to the recipes and standards set by the Head Chef; ensuring food safety standards are adhered to at all time. Preparing and cooking dishes according to the recipes and standards set by the Head Chef, with strict adherence to food safety standards.
• Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures. Overseeing the production of all dishes at your station, ensuring sufficient supplies and compliance with cleaning procedures.
• Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times. Maintaining high quality standards for all dishes, with taste and presentation as a priority.
• Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development. Communicating positively and effectively with team members and providing support to colleagues where needed. Coaching junior chefs to promote their development.
• Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation. Collaborating with the Head Chef to develop and taste new recipes, and making suggestions for improvements or innovations.
• Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order. Ensuring cleanliness and organisation in the kitchen, including your assigned station, and ensuring that equipment is in good condition.

• Proven experience working as a Commis Chef/Sous Chef or similar role. Proven experience as a Commis Chef/Sous Chef or a similar role.
• Knowledge of various cooking techniques and cuisines. Knowledge of various cooking techniques and cuisines.
• Strong understanding of food safety and sanitation practices. Strong understanding of food safety and hygiene practices.
• Ability to work in a fast-paced, high-pressure environment. Ability to work in a fast-paced and busy environment.
• Excellent attention to detail and organisational skills. Excellent attention to detail and organisational skills.
• Strong communication and teamwork abilities. Strong communication skills and team spirit.
• Works according to the BaxterStorey core values. Works according to the core values of BaxterStorey