Sous Chef of LuminAir - Amsterdam

The Sous Chef of LuminAir (aka “The bar above Amsterdam”) is responsible for the full food program of our new rooftop bar. Main duties include the team and ensuring high levels of food preparation in the kitchen to deliver an excellent Guest-, and Member experience while controlling food cost, waste, team member satisfaction, ordering and other related tasks. This is a key role in the hotels’ kitchen leadership team, especially considering the rooftop bar & terrace, has undergone a full refurbishment, rebranding and repositioning with opening to the public on 30th of June 2023.
 
Our new rooftop bar & terrace LuminAir is an inspiring destination from day to evening in an ever-changeable space: The outside views as well as the interior environment will never be the same twice. LuminAir is a beverage led venue, with world-class mixology, exclusively tailored drinks and presentations based on sky and air elements. The food menu consists of modern Dutch and international bites, finger food and sharing plates, while the Eclipse menu – for (semi) private events from 30 till 300 guests – consists of modern canapés, table snacks, bar bites and cocktail dinners.

• Do you want to serve the best bar bites and walking dinners in town together with an international culinary team?
• Do you know what it takes to inspire your team to create exceptional culinary experiences every time?
• As a team leader, are you supportive and inclusive?

 If so, the Sous Chef of LuminAir  is tailor-made for you!
 
 
KEY RESPONSIBILITIES
 
As Sous Chef, you will:
 
1. Excellent Food & Beverage

• Assist the head chef to create attractive F&B concepts, menus, products and promotions that drive revenue and profit.
• Deliver high quality, well-presented food and to meet Guests’ needs and social media feeds. 

2. Exceptional Guest Experience

• Deliver exceptional guest experiences by maintaining consistent high product knowledge and keep with the trends.
• Ensure food allergies and dietary requirements are treated with absolute seriousness and that all working areas are kept clean and tidy to prevent cross-contamination. Actively follow-up on HACCP standards.
• Assist the chef in reviewing and acting on guest feedback, adapting and creating new dishes for various menus.  

 
3. Great Working Environment

• Lead, train and inspire the rooftop bars’ kitchen team; create an inclusive environment where all Team Members can thrive and achieve their professional goals 
• Assist the Head Chef in the training of all staff in compliance with procedures.
• Communicate well and often, build great relationships with teams in the hotel.  

4. Day-to-Day Essentials

• Prepare and supervise the mise-en-place activities for all relevant menus and work in the daily operations of the kitchen. 
• Guide and supervise in the processes of food cost controlling, ordering and waste controlling.
• Assist other departments wherever necessary and maintain good working relationships.
• Make sure kitchen operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, licensing) and that potentially hazardous situations are identified, reported and corrected. Report and control maintenance of appliances and surroundings.
• Keep up to date with what is happening in F&B – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation.