Chef de partie

Your new job

As chef de partie at Jaarbeurs, you will work in one of our five professional kitchens and contribute daily to the culinary experience of more than 2.3 million Jaarbeurs visitors per year. From creative (vegetarian) dishes to theater dinners and trade fair catering. Together with the team, you will ensure quality, variety, and taste, with plenty of room for further development.

The five kitchens at Jaarbeurs are: the central kitchen in the Event & Exhibition Center, the central kitchen in the Beatrix building, and three restaurant kitchens (Pleyn, Queens, and Speys). Everything that is served in terms of food goes through the Jaarbeurs kitchens. And that's where we need you!

Want to know more about the position but don't want to read the entire job posting? Then check out this interactive story!

You enjoy doing this
You enjoy working in a dedicated team of chefs and your tasks and activities include:

• You take care of the mise en place, but of course also for the further (partial) preparation of the dishes. In the central kitchen, the hot and cold kitchen are separate. In the restaurants, you work à la carte and all-round

• It is possible to also be deployed during events where you prepare food for our guests through live cooking

• Because we have multiple kitchens, we rotate in these kitchens. It is also possible to be deployed more often where your preference lies: so if you prefer to be in a more fixed place in a restaurant or central kitchen, that is possible

• In our central kitchens, we work based on recipes, in our restaurants, the menu is leading for your activities

• Quality is paramount, you work with the best ingredients and raw materials. After all, our guests must be served the best of the best

"Every day is different! The variety in catering, restaurant, conferences and dinners keeps the work surprising and fun. We really do the work together." - Michel Sturkenboom (Executive sous chef)

What do you bring

• You have worked as a chef de partie for a mininum of 4 years

• You have completed a culinary education

• Collaborating is your 'middle name', but that doesn't mean you also enjoy working independently and taking initiative

• You are willing to work at varying times

• You are eager to develop personally and continually improve in your profession

What you get from us
You find pleasure in your work and personal development important, preferably in a sustainable environment. That's why we give you all the space to realize your ambitions and grow in your profession. You do this in a team of committed colleagues, in an informal work atmosphere, with fresh fruit in the workplace, enjoyable drinks, and fun activities. Additionally, you can help us build a better world. Jaarbeurs aims to be the most sustainable organizer and facilitator of fairs and events in Europe by 2030. But Jaarbeurs offers you much more, namely:

• A salary between €2.810 and €3.300 based on 40 hours per week, depending on your experience

• Working at a central top location next to Utrecht Central station

• 2 half-days per year you can contribute as a volunteer on the Charity days, and you also have the opportunity to participate in the employees' Green Team (the team in which Jaarbeurs colleagues actively think about sustainable initiatives)

• 27 vacation days with a 40-hour workweek

• 8% holiday pay and a pension

• A collective company success scheme (max. 5%) based on annual results

• Sustainable mobility scheme: including 100% reimbursement for public transport and the option to lease a bike

• 15% discount on your supplementary insurance and/or dental insurance with the collective health insurance from CZ

• Free access to all our own events & fairs

• The opportunity to exchange 4 official holidays for general holidays and memorial days, related to your beliefs

• There is always something going on with your colleagues. There is a monthly drink, a summer party, and you can participate in day trips and other sportive and cultural activities

• The opportunity to participate in Diversity Week, Vitality Week and a diverse range of (live) training and workshops to get a little better every day

Want to read more about working in the kitchen at Jaarbeurs? Check out the personal stories of executive chef Bastiaan or executive souschef Michel!

Have we sparked your interest?

We would love to hear from you. You can respond to this vacancy via the application button. Your application will be forwarded directly, and you can expect a quick response from us. If you would like to know more about the position first, please contact Nikki de Coole (recruiter) via nikki.de.coole@jaarbeurs.nl.

We actively recruit, which means that we do not appreciate acquisition based on this vacancy.

A trial and a referencecheck may be part of the recruitment and selection process for this vacancy.