About this role
Would you like to make a substantial contribution to both the quality of education in the Northern Netherlands and the social mission of higher professional education? Are you the link between education and the professional field? What will you do? The Role As a Chef Practical Facilitator, you will: Lead day-to-day kitchen operations in a dynamic, commercial restaurant environment. Coach and mentor hospitality _tudents through all aspects of kitchen service. Guide _tudents in mise en place, food safety, service execution, and various orders. Support _tudents in developing leadership, time management, and teamwork skills. Collaborate with other facilitators and the Head of Food & Beverage to maintain high culinary standards. Collaborate with Wanee team to shape the ongoing brand and concept of restaurant Integrate practical assignments and real-world learning into daily operations. Embrace digital tools and contribute to improving systems and workflows. Where will you be working Restaurant Wannee, part of the Notiz Hotel Group, offers a distinctive dining experience rooted in sustainability, transparency, and creativity. Proudly rated the number one restaurant in Leeuwarden, we combine excellence with innovation in every aspect of our service. Our dishes are seasonal, locally sourced, and globally inspired, and are thoughtfully prepared and served by _tudents who are training to become the next generation of hospitality professionals. As a seven-day operation, we provide a full-service hospitality experience, including a restaurant, lobby, bar, conference facilities, and comprehensive food and beverage services for Notiz Hotel. Working hours align with the restaurant’s operational schedule. You will work five days per week, which may include weekends depending on your shift. Shifts typically fall between 05:00 and 23:30. Flexibility is essential, as working hours may vary during peak periods, school holidays, special events, and public holidays. What is required A relevant culinary qualification (MBO/HBO or higher). Several years of professional kitchen experience, including team leadership (e.g., Chef or Sous Chef). Strong understanding of kitchen operations, menu development, inventory, and cost control. A passion for teaching and a natural ability to coach and inspire others. Excellent communication skills in English (Cambridge B2 or higher). High level of organization and attention to detail. Comfort with digital systems and a willingness to embrace new technology. A proactive mindset, always looking for ways to innovate and improve efficiency. Nice to have: interest or experience in sustainability, fermentation and circular cuisine concepts. Do you possess the following competencies? For this role, we are looking for candidates who demonstrate the following core competencies. These will form the basis for screening and assessment. Applicants will be asked to briefly motivate their experience in each area: Coaching & Developing Others – You have a natural ability to guide, motivate, and develop _tudents, creating a safe and inspiring learning environment. Leadership – You take ownership in the kitchen, lead by example, and are able to direct both _tudents and team members in a dynamic service setting. Planning & Organization – You can effectively structure kitchen operations, manage time, and maintain oversight in a fast-paced environment. What we offer A meaningful job! Working at NHL Stenden means working in a challenging environment where you can mean something to _tudents, society and your colleagues. We also offer very attractive employment conditions. In addition to the Collective Labour Agreement for higher professional education we have a number of terms and conditions unique to NHL Stenden. Conditions that are just that little bit different. You can read more about this on our website: The strength of our 8 conditions | NHL Stenden. Additionally: Depending on your knowledge and experience, the salary is be