Independent Working (sushi) Chef - Eindhoven

What qualities and experience make us happy?

· You are a certified independent working chef (level 3) or you have recent demonstrable, multi-year experience in restaurants and hotels at a professional level;

· You have (basic) experience in the sushi kitchen;

· You are available for a longer period;

· You are culinary curious;

· You are a real go-getter;

· You can handle stress well;

· You are presentable, hospitable, and service-oriented;

· A team player, but you can also work independently well;

· Flexible (also on holidays).

Who are we?

Van der Valk Hotel Eindhoven is one of the largest conference and event locations in the South of the Netherlands. With 267 comfortable rooms and suites, 26 multifunctional rooms, a sports center with a pool, three restaurant formulas, a mini-market, and a casino, we offer our guests everything under one roof.

In 2024, we celebrated our 50th anniversary – a milestone that not only marks our rich history but also our ambitious future outlook. Innovation, hospitality, and connection with the region are central to us.

We actively contribute to an inclusive society and have proudly achieved the highest level on the Performance Ladder Social Entrepreneurship – a recognition of our efforts to provide fair opportunities to people with distance to the labor market.

Flexibility, creativity, and genuine attention to people, society, and hospitality – that is Van der Valk Hotel Eindhoven.

What do we offer you?

· An informal culture within a beautiful family business;

· A great team and the opportunity to work in a beautiful kitchen;

· Input in your days off;

· Free sports at our renovated Toucan Sports Center;

· Staff discount on stays at Van der Valk Hotels;

· Staff discount in our restaurants;

· Benefits at work – Discounts at various stores and companies;

· Opportunity to participate in training at Van der Valk Training;

· Guidance in your development as a hotel professional with growth opportunities;

· Salary in accordance with the Hospitality CAO.