Chef Practical Facilitator Restaurant

This is an exciting opportunity to become a part of education in a hospitality environment for a chef looking for the next phase in their career. You will become an integral part of shaping future leaders by providing practical education as you work alongside students and chefs in a commercial restaurant providing excellent service and fostering a dynamic learning environment.

Working as a Practical Facilitator at NHL Stenden, at Restaurant Wannee you will be responsible for the day-to-day operations of a thriving restaurant kitchen, working with other Practical Facilitators and reporting to the Head Chef. You will have a group of students ranging from different levels and expertise are part of your supervision. With the students you create culinary concepts, make critical inquiries on management competencies and facilitate them as they navigate in developing themselves into future professionals.

All facilitators are Subject Matter Experts that will be educating, training and guiding students on kitchen operations, running service, practice assignments and learning outcomes throughout their practical learning in the kitchen. In this position, with your knowledge and experience you can contribute BOTH to gastronomy and training the new generation of hospitality professionals!

Are you ready for a new challenge in your culinary career?

Who are we looking for?
More than anything, we are looking for a hospitality professional who is ready to take the next step in their career and educational aspirations. You are someone who has practical work experience in the field. You understand restaurant volume, menu engineering, inventory and cost control. You have either led a team or been a sous chef and are used to taking and giving directions and are able to do so in English. More importantly, you communicate as a natural teacher, lead by example and continuously strive to show teachable moments throughout the day. You are highly organized and know how to use both your knife skills and computer skills to ensure that operations run smoothly and efficiently.

At this moment in your career you would like to be involved in helping to guide future leaders in hospitality by giving them hands-on practical knowledge of what it takes to produce and do service in a restaurant kitchen environment. You are a motivated individual who wants to work in a corporate educational environment and continue your learning path. Based on the role or roles you fulfil; you contribute as a team member to achieve the results at Restaurant Wannee and are adaptable to move within the ambitions of the organization.

As chef you will fulfil the following four roles:

Professional

• You are experienced and up to date on developments in the field.
• You can identify bottlenecks in the execution of the activities and suggests improvements.
• You can develop on the basis of established teaching and research goals/plans, activities, working practices, methods and (practical) assignments.
• You will contribute to the development of teaching and research aids by coming up with ideas.
• You will evaluate the purpose of activities, working practices, methods and (practical) assignments and suggests improvements.
• You are capable of creating all dishes, related tasks for the ever-changing menu and catering operations and can give creative input to menu development

Coach

• You ensure that daily kitchen operations is organized by keeping organized with inventory, kitchen schedules, prep and guiding students before/during/after service.
• You teach and adhere to basic skills necessary to ensure student safety on the kitchen floor
• Improve service by communicating and assisting students to understand orders, guest needs and kitchen organization
• You will provide guidance, feedback and individual coaching when needed for students and team members
• You are coaching students regarding work practices, practical assignments, research and/or the use of study materials, machines and instruments
• You will check the students’ work and give specific feedback

Team member

• You will work in a result-oriented team on their joint-assignments
• You will contribute to the transfer of knowledge and actively share your knowledge and experiences
• You will actively seek feedback and feedforward for your own personal development

System manager

• You will identify and solve equipment failures and do (minor) maintenance and repair.
• You will work with the team to ensure that we are updating files, creating communications and maintaining a level of corporate structure
• You will make suggestions regarding the management, maintenance and purchase of aids, instruments, machines, equipment and the design of our (practical training) rooms.
• You will manage and regularly check the supplies and keep supply records.

As chef your responsibilities are both educational and operational

• Maintaining accurate inventory levels and placing orders as needed
• Preparing large quantities of food items in advance
• Preparing menu items according to established recipes and standards
• Organizing and maintaining a clean, safe and efficient kitchen
• Ensuring compliance with HACCP regulations and guidelines

Knowledge & Skills Requirements

• Recent practical experience – of four years or more – within the hospitality branch, for example, as a chef, sous-chef, culinary chef/teacher or supervisor in a restaurant or hotel.
• A relevant degree at least at the higher vocational level: Chef papers, MBO or Bachelor’s Degree
• A perfect understanding of the English language. Verbal and written: English Cambridge Level B2 minimum
• Knowledge of planning and developing learning activities, methods, working practices and (practical) assignments.
• An educational didactic endorsement – or willingness to obtain one
• Good theoretical and practical knowledge in the educational field
• Good knowledge of and insight into developments in the professional field

Availability

• You are available to work a rotating schedule with all other Practical Facilitators From Monday to Sunday from including holidays
• You are available from 6am – 11:30pm depending on the shift scheduled
• You are comfortable being the key kitchen contact on any scheduled shift

You will have contact with

• Head of Department
• The students regarding the execution of activities and research, for coaching purposes
• Other departments as needed
• The lecturers regarding the coaching of students, for coordination purposes
• The suppliers of materials regarding purchase and delivery in order to reach agreements

Do you recognise yourself in the points above? Then you might just be our new Chef Practical Facilitator!

We offer you this:
A versatile and dynamic position in an organisation that is rapidly evolving and where there is a lot of focus on personal development and room for own initiative and ideas. Your gross salary will be, depending on your knowledge, experience and thus job level, salary range of € 2.918,17 - € 4.909,21 gross per month for a full-time job based on scale 7-9 of the compensation benefits of NHG.

NHG also offers attractive terms and conditions including many opportunities in personal and career development, participation in collective health insurance and an employer vitality plan. Other conditions include a structural end of year bonus of 8.3%, paid parental leave, a bicycle scheme and travel compensation as well as other insurance schemes.

The contract is initially for the duration of 1 year but can be extended after successful completion of this period.

Applying
Does this vacancy make your heart beat faster? Then don't wait too long to apply. Send your motivation and CV (in 1 file) via the application button addressed to Veronica Mal and stating the vacancy number NHG 3429.

For the job content or profile, please contact Veronica Mal (head of department) at [email protected].

Acquisition in response to this vacancy is not appreciated.