Head Chef

From a great breakfast to a lunch or dinner that keeps guests coming back: at The Lobby, it's all about great food, great service and enjoying what you do.

The Lobby is part of Hotel V and an informal, ambitious hotel group. You'll work in an open and professional kitchen, stay connected with our guests and have the freedom to turn your ideas into reality. You will report directly to the Head of Operations and work closely with the different teams across Hotel V.

You'll develop dishes and menus, create recipes including cost calculations, and keep a close eye on food costs, purchasing and waste. You'll create purchasing plans, place orders and build strong relationships with our suppliers. At the same time, you'll make sure your team can get the best out of themselves, with plenty of room to learn, take responsibility and enjoy their work.

Because ultimately, it all comes down to one thing: guests enjoying the food, service and atmosphere - and wanting to come back.

• Make guests happy with great food and personal service, so they want to come back;

• Shape the culinary direction of The Lobby together with your team;

• Develop new dishes and menus and create recipes, including cost calculations;

• Create purchasing plans, place orders and maintain strong relationships with suppliers;

• Monitor food costs and minimize food waste;

• Lead, inspire and support your team in their professional development;

• Ensure an open, professional and well-organized kitchen;

• Take overall responsibility for food safety, HACCP and related administration;

• Report to the Head of Operations and collaborate with the other teams across Hotel V;

• Work with your team to deliver a strong service and a culinary experience that keeps guests coming back.

• Several years of experience as a Sous Chef, Head Chef or in a similar leadership role;

• A passion for cooking, gastronomy and high-quality, fresh ingredients;

• A clear culinary vision and an eye for quality, taste and presentation;

• A natural leader who knows how to inspire, develop and motivate a team;

• You stay calm and keep an overview during busy services, working in a structured and efficient way;

• Experience with menu development, recipes, cost calculations and food costs;

• Knowledge of HACCP, food safety and hygiene standards;

• Creative, entrepreneurial and always looking for ways to improve;

• Confident in handling dietary requirements and allergies;

• Flexible and available to work evenings and weekends;

• Preferably living in or around Amsterdam.

• We offer a suitable salary according to the collective labour agreement for hospitality in reference scale 8;

• Foodie heaven: unlimited coffee (or tea) from our baristas;