Head Manager - Wezembeek-Oppem

Our client manages the kitchen of a residential care centre in the Wezembeek-Oppem region. On this site, fresh, balanced and adapted meals are provided daily for residents and service flats. The organization stands for quality, care and a professional approach. As a chef-manager, you have a key role here: you lead the kitchen, monitor quality and are the point of contact for both the customer and the kitchen team. Job description As a manager, you are responsible for the entire operation of the kitchen. You combine managerial, culinary, administrative and organizational tasks. Your main tasks: Daily management: You are the point of contact for the team, the customer and the management of the residential care centre. Kitchen organization: You ensure an efficient division of labor, monitor the quality of meals and ensure compliance with hygiene and safety standards (HACCP). Culinary tasks: You cook yourself and take care of the hot and cold line. You prepare dishes tailored to the residents and take into account dietary and texture adjustments. Administrative and financial management: You are responsible for orders, stock management, menu planning, invoicing and food cost follow-up. People management: You coach and motivate a team of about four employees and ensure a positive working atmosphere. Contact with the customer: You attend periodic meetings with the management and think along about improvements in quality, costs and service. Hotel school diploma or equivalent experience as a head cook or head manager. Several years of experience in an industrial kitchen, preferably within the healthcare sector (residential care center or hospital). Strong knowledge of both hot and cold cuisine. Experience in financial and administrative management of a kitchen: orders, food costs, stock, menu planning, etc. Demonstrable experience in leading and coaching a team. Very good knowledge of Dutch and preferably a good basic knowledge of French. In possession of a driving license B (no car provided, but mobility required for consultation moments or supplier contact). Commercial mindset and interest in sustainable or plant-based food are plus points.