Rooftop Head Chef

Your Mission Should You Choose To Accept It:  

The Rooftop Head Chef will lead and oversee all Rooftop kitchen operation, ensuring the delivery of exceptional culinary experiences for guests. As the top kitchen leader, you will manage menu development, food preparation, and kitchen staff to ensure smooth and efficient operations across all outlets. Reporting directly to the Executive Chef, you will play a pivotal role in maintaining quality, driving innovation, and achieving financial and operational targets for the property. 

In Case You Do Not Know Who, We Are:

Known for being the rule breakers in hospitality, TSH is a fun, creative and inspiring environment where everyone can work, stay, learn and play and most importantly – be themselves. As an employer we look, act and think like a hotel, but instead we offer a lot more. Think student accommodation, long and short stay options, gyms, talks, events, rooftop bar and eat & drink escapes as well as community and coworking spaces. Located in The Netherlands, Germany, Austria, Italy, France and Spain with several new openings on the way, this hybrid hospitality concept may take root in the heart of Europe, but our plans are set for going global.  

What You'll Do  

Leadership & People Management:  

• Lead by example, motivating and empowering the kitchen team to deliver exceptional experiences for guests. 
• Supervise all kitchen staff, including onboarding, training, scheduling, and performance evaluations. 
• Foster a positive and inclusive work environment, encouraging continuous learning and teamwork. 
• Promote diversity and inclusion within the team, providing regular feedback and coaching. 

Menu Planning & Development: 

• Develop creative, seasonal, and locally inspired menus for all designated outlets, including the restaurant, bar, and any M&E spaces. 
• Collaborate with the GM and other department heads to align menu offerings with the property’s brand and guest expectations. 
• Ensure menus are aligned with sustainability goals and reflect high-quality, innovative culinary standards. 

Operational Efficiency: 

• Oversee day-to-day kitchen operations, ensuring consistency in food quality and presentation. 
• Implement and maintain kitchen systems for inventory control, food preparation, and workflow management. 
• Ensure compliance with health and safety standards, food hygiene regulations, and company policies. 
• Manage staffing schedules to optimize productivity and control labour costs. 

Cost Management:  

• Maintain control over kitchen costs, from labour to resources, while upholding menu quality and integrity. 
• Conduct regular reviews and adjustments based on financial performance data. 
• Optimize financial performance by managing food costs and inventory. 
• Align cost management practices with the financial goals of the F&B business. 
• Implement waste reduction programs and track food waste metrics to improve efficiency. 
• Develop and maintain strong relationships with suppliers, negotiating favourable contracts. 

Guest Experience:  

• Actively ensuring kitchen output meets or exceeds guest expectations. 
• Enhance the dining experience by proactively interacting with guests and reflecting their needs in menu offerings. 
• Lead the kitchen team in delivering memorable dining experiences for all occasions, including special events. 

Collaboration: 

• Coordinate with the Executive Chef on menu development and kitchen improvements. 
• Support sales and marketing initiatives by contributing to promotions, events, and special menus. 
• Collaborate with the  Executive Chef and F&B Manager to align culinary offerings with the local F&B strategy. 

Who You Are  

• Minimum 3 years of experience in a Head Chef or Senior Sous Chef role, with full responsibility for kitchen operations in a busy, dynamic environment with a focus on fresh, high-quality ingredients preferably in a Rooftop setting.
• Experience in independent, chain, and destination restaurant kitchens, offering a broad perspective on culinary operations with experience in Mexican cuisine. 
• Proven ability to manage kitchen operations.
• Experience implementing new processes to improve kitchen operations and guest satisfaction. 
• Proficiency in utilizing digital tools to streamline operations and enhance guest experiences. 
• Passion for creative, sustainable, and seasonal menu offerings while maintaining brand standards.
• Ability to achieve budgeted KPIs, controlling labor and food costs. 
• Cultivate an environment where authenticity is valued among both teams and guests.
• Strong commitment to creating memorable experiences. 
• Collaborative and supportive team player.
• Openness to experimenting with new approaches and ideas. 
• Must be fluent in Spanish and English, additional languages will be highly valuable.

 

What We Offer

• The opportunity to work at a dynamic, multi-national company. Not just another hotel - we’re a game changing innovator, challenging every convention and defining the future
• The chance to learn and grow in your role with the potential for future growth
• Awesome discounts in all our properties in Europe and not just for you, but also for your friends and family!
• A wonderful workplace to call home, full of events, fun colleagues and all the other amazing salary/benefits stuff

 

To us, hybrid hospitality goes across the board, from how we service our guests to how we represent ourselves. Here, everyone belongs, and we welcome people no matter their nationality, gender, age, sexual orientation, religion or culture. Your authenticity keeps our team diverse. Come as you are.