Sous Chef

Bouillon d’Amsterdam is the table of the city. French comfort food with Amsterdam braver, in the heart of the city and at a fair price. Inspired by the Parisian bouillons, but with Amsterdam buzz. Glasses clink, plates keep coming, the service is fast-paced and with a wink. Here, laughter, sharing, and living are encouraged.

From the iconic location Die Port van Cleve, we are building a timeless restaurant where simplicity, technique, and service come together. We cook with a concise menu that moves with the seasons and the rhythm of the day. From the first coffee to a late bottle of wine: always something delicious on the table, always lively, always room for a spontaneous “will you stay for one more?”

Our foundation is clear:

Accessible: Food and hospitality without barriers. Everyone is welcome. Accessibility means to us a fair price, an open attitude, and always a seat at the table. And truly delicious. Good food that speaks for itself. Recognizable dishes full of flavor: no trendy fuss, no tricks, but timeless and authentic, made with craftsmanship and served with pride.

Bravado: Amsterdam courage with French flair. Confident, full of character, and straightforward, but always warm and welcoming. A team that dares to speak, laugh, and be themselves.

Connection: Humanity in every encounter. An atmosphere that invites and brings people, flavors, and stories together. Homely and lively, whoever joins, eats along. We look out for each other: from regular guest to employee, from tourist to Amsterdammer.

The role:

As Sous Chef, you are the right hand of the Head Chef and jointly responsible for the daily kitchen success. You lead the team during your shifts, ensure mise en place is done, the service flows, and step in for the Head Chef when absent. You combine precision on the plate with an overview in the kitchen from preparation to the final dish.

Responsibilities

• Daily management: leading in the kitchen; assigning tasks, monitoring pace and execution quality; quality control.

• Mise-en-place & service: production planning, timely preparation, and smooth service.

• Quality & consistency: ensuring recipe, portions, presentation, and taste; immediate adjustments where necessary.

• Team development: training, coaching, and mentoring colleagues; setting an example.

• Stock & orders: monitoring stock levels, conducting counts; preparing and placing orders in coordination with the Head Chef.

• Cost control: minimizing waste and contributing to food cost targets.

• Hygiene & safety: compliance with HACCP and internal hygiene standards; temperature recording, cleaning schedules, and maintenance reports.

• Collaboration with the floor: clear communication with the front of house team for smooth operations and guest satisfaction.

Profile

• Experience as Sous Chef or Senior Chef de Partie in a large kitchen.

• Organizational skills: maintains overview, plans realistically, and works cleanly and structured.

• Clear communicator (Dutch and/or English) and a coach to the team.

• Finance: understands waste, food cost, and portion control.

• HACCP knowledge and proven focus on safety and hygiene.

• Hands-on: working in peak times and remaining calm under pressure; exudes quality and composure.

We offer:

· Contribute to a new home for the city at a prime location.

· Strong team: young, international, and ambitious, with room for craftsmanship.

· Development: training and growth opportunities.