About the Role

We are looking for a hands-on and motivated Junior Sous Chef / Chef de Partie / Independent Cook to join our kitchen team. In this role, you will act as the right hand of the Head Chef, supporting daily kitchen operations while ensuring consistency, quality, and efficiency during service.

You will play a key role in maintaining structure in the kitchen, leading the team during service, and stepping in when the Head Chef is not present.

Key Responsibilities

Lead and support the kitchen team during daily operations and service
Oversee preparation, cooking, and presentation of dishes according to standards
Coordinate mise-en-place and ensure smooth kitchen workflow
Maintain high standards of quality, taste, and presentation
Manage inventory, ordering, and proper storage of ingredients
Monitor waste and contribute to cost control
Ensure compliance with hygiene, HACCP, and food safety regulations
Contribute to menu development and recipe optimization
Train, coach, and motivate junior kitchen staff
Lead a team of 3–6 members depending on the shift
Ensure daily leadership, coaching, and quality control
Collaborate closely with Front of House and management, impacting the overall guest experience

Requirements

2–4 years of experience in a professional kitchen
Previous experience as a Chef de Partie or (Junior) Sous Chef
Strong operational kitchen knowledge
HACCP knowledge
Good command of English
Hands-on and leads by example
Structured and able to perform under pressure
Responsible and decisive
Team-oriented with a coaching mindset
Proven experience in a professional kitchen
Ability to lead a team during service
Experience with menu development
Experience in a high-volume brasserie or restaurant

Conditions

Location: Van Hogenhoucklaan 168, 2596 TJ The Hague
Work setup: On-site
Employment type: Full-time or Part-time
Reports to: Head Chef, Gonzalo
Seniority level: Junior, but able to work independently

What We Offer

A dynamic and collaborative kitchen environment
Opportunity to grow and develop within the team
Direct impact on kitchen operations and guest experience
Long-term growth opportunities within the company

Sous Chef

Young Hospitality operates Hotels, Escapes and Flavours across NL and Spain, creating a dynamic ecosystem focused on memorable stays, curated getaways and design-led food experiences.