Head Chef at Bunk Utrecht - Amsterdam

At Bunk, our buzzing restaurant is packed morning to night. By day, we serve accessible dishes for every diet, taste and appetite. By night, we turn up the volume with elevated, shareable dishes full of creativity and fresh, seasonal ingredients, sourced locally where we can. That’s how we do good while tasting great.

ABOUT YOU

Well of course you know good food. But you know that a good head chef’s leadership is more about connection and collaboration than cuisine. From breakfast to dinner, you make sure the kitchen runs smoothly so that each guest has a memorable experience. You’re organised, communicative, calm under pressure and always present and ready to coach and inspire your team. When it comes to your day-to-day, you’re not just managing costs, recruitment, schedules and equipment – you’re a part of the hotel team’s heartbeat.

ABOUT BUNK 

In Bunk’s monumental churches, you’ll find a cross between a hostel, a hotel, a restaurant, a coworking 

space, an art gallery, a cultural event venue, a traveler’s gem and a local favourite. Far from your typical 

hospitality concept, then. Our brand is built around personality, connection and stories and our team is made of real people from all walks of life. Rather than extensive experience, what our team has in common is a love for others, and for helping them, whether that be through pointing them towards the best experiences in our cities or creating the best experience on their plates. 

ABOUT BUNK UTRECHT 

Just a short walk away Central Station, we’ve converted Utrecht’s Westerkerk into a buzzing hub for people from near and far alike. On a typical day, our monumental church hall is filled with diners enjoying dishes from all over the world prepared with local ingredients (with a Bunk twist, of course), flex workers cracking out the final details of their projects, backpackers catching some good sleep on a budget in our pods, culture vultures capitalising on our free events and curious travellers heading out on adventures before making their way back to their rooms. 

WHAT YOU BRING TO THE TABLE

• You have a minimum three years of experience in a kitchen management position, ideally in a hotel

• You’re available 38 hours per week

• You’re flexible: you like working during the week just as much as the weekend, mornings just as much as evenings

• You are comfortable communicating in English

• You are HACCP certified

• You can handle some stress

• You’re a team player

• You’re great at communicating 

• You live in Utrecht or it’s surroundings

• You want to work at Bunk 

BENEFITS

• Flexible hours

• Daily meals and an infinite amount of coffee and tea

• Room to grow and develop yourself

• Discount on a sports subscription.

• Discount on a Swapfiets bike subscription

• Discount on food and drinks at Bunk

• Free entry to Bunk's cultural events

• Monthly mamibo (monthly drinks on Monday afternoon)

• Access to OpenUp - mental health support