Executive Sous-Chef - Amsterdam

Executive Sous-Chef

Split across two unique buildings, a former telephone exchange and a bank, W Amsterdam is an intriguing design mix of heritage and contemporary style. Mixing historical Dutch architectural elements with cutting-edge design right next to Dam Square, W Amsterdam is at the epicenter of this energetic and forward-thinking city. We offer innovative design and luxury in our 238 stylish guest rooms, including 23 suites, three WOW suites and two lavish Extreme WOW Suites. Our guests can indulge in one of our destination restaurants THE DUCHESS and MR PORTER and taste signature sips at our rooftop W Lounge overlooking the Royal Palace and the city lights, including WET Deck the iconic rooftop pool. We offer  exclusive access to a vibrant nightlife, dining, shopping and fashion scene with our signature Whatever/Whenever® service, our in-the-know W Insiders and our W Happenings. 

Job Scope 

We are looking for an Executive Sous-chef that can help us re-build our kitchen team. This is the perfect role for an eager and ambitious kitchen professional who wants to expand their leadership knowledge and lead a kitchen team. Are you a creative mastermind, excited to put your personal mark on a high-end luxury kitchen? You get to build your own team, create new menu’s and come up with new, refreshing and on-brand ideas for our Events Space and Room Service Department.  

As an Executive Sous-Chef, you are accountable for overall success of the daily kitchen operations.  You exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.  You work to continually improve guest and talent satisfaction while maximizing the financial performance in all areas of responsibility.  You are responsible for guiding and developing staff including direct reports. You ensure sanitation and food standards are achieved.  Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, bar/lounge and talent  cafeteria) and all support areas (e.g., dish room and purchasing). We do not have an a la carte restaurant that we cater to. 

Main responsibilities include, but are not limited to: 

• Provides direction for all day-to-day operations.  

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 

• Ensures property policies are administered fairly and consistently. 

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. 

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Encourages and builds mutual trust, respect, and cooperation among team members. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. 

• Demonstrate new cooking techniques and equipment to staff. 

• Develops and implements guidelines and control procedures for purchasing and receiving areas. 

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. 

• Manages department controllable expenses including food cost, supplies, uniforms and equipment. 

• Determines how food should be presented, and create decorative food displays. 

• Ensures compliance with food handling and sanitation standards. 

• Maintains purchasing, receiving and food storage standards. 

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 

• Interacts with guests to obtain feedback on product quality and service levels. 

• Responds to and handles guest problems and complaints. 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.