A souschef in Oud-Vossemeer
Huys van Roosevelt · Sous chef · Oud-Vossemeer
The second man or woman in the kitchen
Huys van Roosevelt in Oud-Vossemeer, with a brasserie and a restaurant, was looking for a sous chef.
There was room for an experienced chef, but also for someone with the ambition to grow. The variation between lunch, drinks, and dinner is part of the job.
A souschef stands next to the chef and takes over when they are not there. He runs the pass during service, monitors mise-en-place and quality, directs the cooks, and thinks along about the menu and purchasing. That requires craftsmanship at the stove and the overview to guide a brigade through a busy evening. Good souschefs are rare: those who can do it are often quickly offered their own kitchen.
Making the kitchen work concrete
A souschef chooses a kitchen, not a job title. Our approach is therefore to show the work itself: what kind of menu, how large the brigade, how many covers on a busy evening, and how much room there is for personal input.
In this way, the vacancy appeals to experienced sous chefs, but also to independently working cooks who want to take a step towards more responsibility. We honestly state what skills are already required and what can develop in the kitchen.
The message contains the things that a sous-chef pays attention to: the brigade he works with, the distribution of shifts and days off, and how much influence he gets on the menu and scheduling.
With a multichannel approach, the campaign in and around Oud-Vossemeer also reaches people in a permanent job. Those who respond receive a few concrete questions about experience and availability, so that the first conversations can immediately focus on the content.
AdvertisementHuys van RooseveltOne new colleague
The recruitment for the position of souschef resulted in one new colleague. This means Huys van Roosevelt now has a souschef.
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