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Head Chef for New Projects
The Social Hub
Amsterdam, North Holland, Netherlands
On-Site
Expert
posted 19 days ago
Vacancy Summary
Join The Social Hub Amsterdam City as a Head Chef, leading culinary innovation at two exciting new venues. Oversee kitchen operations, inspire your team, and create memorable dining experiences in a dynamic, multi-national environment.
Required skills
Reporting
Chef
Quality standards
Sourcing
Cost Control
Communication
Training
Innovation
Hospitality
Make
kitchen management
Sustainability
Quality Assurance
Growth
Budgeting
Team Development
Teams
Feedback
Driving
service
Bootstrap (Framework)
Dutch
English
Responsibility
execution
Board
Performance
Food
Culture
Hygiene
Benefits
Solution-Oriented
Operational Efficiency
Fairness
Event Operations
Menu Design
PrEP
Staffing
Catering
Delivery
Serving
salaries
Guest Satisfaction
Culinary Arts
Menu Development
English level
Fluent
Languages
English
Dutch
Your Mission, Should You Choose to Accept It: You are an experienced culinary professional ready to contribute to two exciting new projects opening at The Social Hub Amsterdam City. Grandmother is an all-day café serving sandwiches, baked goods, and delicious meals inspired by everyone's favorite Grandmother. The Clubhouse is the bustling heart of The Social Hub, offering modern club classics from breakfast to late-night, centered around quality produce and fast, friendly service. You will oversee kitchen operations across multiple outlets and event spaces, ensuring every dish meets the highest quality standards and every service runs smoothly. Innovation is key: you will bring fresh ideas, seasonal inspiration, and a touch of daring to every plate while maintaining efficient and commercially strong operations.
Responsibilities:
•
Lead and inspire the kitchen management team to deliver memorable dining experiences across all outlets and event operations.
•
Design and continuously evolve menus in collaboration with the Regional Head Chef and F&B leadership.
•
Oversee day-to-day kitchen operations, ensuring quality, consistency, and efficient service delivery.
•
Implement and maintain strong kitchen systems for prep, workflow, hygiene, and inventory control.
•
Manage staffing schedules and team development to ensure productivity and team wellbeing.
•
Control food costs, labor, and inventory while maintaining menu quality and guest satisfaction.
•
Implement waste reduction initiatives and track food waste to improve sustainability and efficiency.
•
Build and maintain strong relationships with suppliers to ensure fresh, local, and sustainable sourcing.
•
Work closely with events and F&B teams to ensure seamless execution of catering and special events.
•
Engage with guests when possible, gathering feedback and continuously improving culinary experiences.
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