Sous Chef, The Hague

About Voco The Hague As Sous Chef in Voco The Hague you will find yourself in a‘creative playground’ where you are responsible for the food served in Botanica Kitchen + Bar and Ultramarijn wonderbar. These two very distinctive concepts require a Sous Chef that can create beautiful things but also manage the operation effectively. In this role you are the righthand of the Head Chef and work closely together with the restaurant and bar leads. Together with this team you design the menu, create food and drink pairings, calculate and perfect the presentation of your tasty artwork. Next to the creative part you are a people manager who leads and motivates the team and helps individuals reach their potential through personal development. And last but not least, there is the admin side of the job which includes HACCP, management of food cost and payroll.

Responsibilities

Assist in setting up the processes in the kitchen and back of the house, ensuring each kitchen work area is equipped with necessary tools, supplies and equipment to meet business demand.

Co‑develop the menus of Ultramarijn, Botanica, room service, events and other offerings, implementing current trends and brand standards, and writing and testing recipes.

Research, understand, and forecast gastronomical and social trends.

Find local suppliers that meet brand standards to ensure a sustainable menu.

Guide the kitchen team according to Voco standards and outlet requirements.

Collaborate with the restaurant and bar leads to ensure appropriate food and beverage pairing.

Control sales and food costs to assure they are in line with the budget, minimize food waste, and ensure excess items are utilized in the best way.

Ensure all kitchen team members have access to up‑to‑date recipe cards, production schedules, plating guidelines, and photographs, and that all recipes are prepared accordingly.

Oversee and direct trainings of all team members in kitchen operations.

Develop and guide your team to become the best version of themselves, improving performance through coaching, feedback, and setting performance and development goals.

Prepare weekly schedules for all kitchen team members in accordance with staffing guidelines and budget, adjusting schedules throughout the week to meet business demands.

Establish food safety procedures in compliance with HACCP standards and continually monitor that food safety policies and HACCP standards are followed.

Ensure all team members maintain and strictly abide by sanitation and health regulations and hotel requirements.

Listen to guests’ feedback and continuously incorporate it when updating menus.

Live the Voco brand with pride, passion, and energy, creating and inspiring others to deliver memorable branded guest experiences.

Promote teamwork and lifestyle service through daily communication and coordination with other teams.

Handle ad‑hoc duties as required, pulling together as a team to complete unexpected tasks.

Qualifications

A degree in hospitality or kitchen education.

2–3 years experience in a hotel kitchen.

Creative mind and out‑of‑the‑box thinker.

Strong multitasking and time‑management skills.

Ability to effectively listen, communicate, and perform diplomacy with internal and external customers and colleagues in all situations.

True“team‑player” mentality and flexible attitude toward a diverse set of tasks.

Must speak fluent English and preferably also speak Dutch.

Benefits

Competitive salary.

Benefits package including duty meals and discounted hotel accommodations worldwide.

International environment.

Team trips to Scheveningen, Christmas raffles, bootcamps, and more.

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