Sous-Chef | Château Neercanne*

Green Culinary Adventurer

A refined journey of discovery: that is exactly what we offer our guests at Château Neercanne. As Sous Chef at the Michelin-starred Restaurant Château Neercanne, you will contribute to an exceptional culinary experience at the highest level. In this inspiring and exclusive setting, you will work alongside the Executive Chef and a dedicated team to create a kitchen where terroir, seasonality, and finesse take center stage.

From the historic heart of the château, you will help craft refined dishes built on locally sourced products and sustainable practices. Together with the team, you will provide guests with an understated, elegant, and unforgettable gastronomic experience.

About the role

Our 17th-century five-star château features seven luxurious suites and is renowned for both the Michelin-starred Restaurant Château Neercanne and L’Auberge, which has been awarded a Michelin Bib Gourmand. The estate also includes its historic network of marl caves, offering a unique setting for celebrations, events, and gatherings for those with something special to celebrate.

Details

Location: Château Neercanne

Department: F&B

Contract: Full-time

Salary: A gross monthly salary ranging from €3,434.73 to €4,356.07 based on a full-time employment contract (all-in)

Working at Restaurant Château Neercanne means performing at the highest gastronomic level in a unique location in Maastricht, on the Dutch-Belgian border. As a Sous Chef, you will be responsible, together with the Executive Chef and a dedicated kitchen team, for delivering a refined Michelin-star dining experience every day.

You will work with the finest seasonal and locally sourced ingredients, transforming them into elegant, perfectly balanced dishes alongside your colleagues. In this role, you will have ample opportunity to further develop your culinary expertise and contribute to the creative development of the menu.

You have a true passion for the profession and a strong appreciation for finesse, quality, and gastronomy at the highest level.

Responsibilities

Contribute ideas for the creation of new dishes and menu concepts; Prepare and present a wide variety of culinary creations to the highest standards; Work with fresh, locally sourced ingredients of exceptional quality; Lead and supervise the kitchen team in the absence of the Executive Chef; As an employee of Oostwegel Collection, contribute to our sustainability objectives, including achieving and maintaining our Green Key and B Corp certifications, along with all associated responsibilities and tasks associated with these initiatives.

Requirements

Proven experience working in a fine dining or Michelin-starred restaurant; Experience in a professional kitchen and ready to take the next step in your career, previous experience as a Sous Chef is a strong advantage; A high standard of quality and a keen eye for detail in both presentation and execution; Strong leadership skills and a sense of responsibility for overall team performance; Resilient under pressure, highly organized, and flexible in your approach to work; Ambitious and continuously focused on personal development and continuous improvement