About this role
Chef Nijmegen, the Netherlands - Starting January 2027 At De Nieuwe Winkel, we cook with plants. Not because we believe they should imitate something else, but because we are curious about what they can become. Our kitchen is rooted in botanical gastronomy: a way of cooking that explores the enormous diversity of the plant kingdom and the possibilities that emerge when ingredients, technique, time and imagination come together. Our restaurant in Nijmegen has been awarded two Michelin stars and a Michelin Green Star. But what matters most to us is that we keep learning, questioning and refining what we do. And we are looking for a chef who would like to be part of that. The role You will become part of a kitchen where attention to detail and consistency matter. You are comfortable working independently, organising your own work and taking care of its quality without needing constant direction. Day to day, you will prepare and cook dishes as part of our kitchen team, keep your work organised and contribute to a smooth service. As you get to know our way of working, there is room to take more initiative and help colleagues where needed. Who we are looking for You have experience working in a professional kitchen and a solid foundation as a cook. More than a particular background, we are interested in how you work and what you are curious about. You enjoy working precisely, can keep your overview when the pace increases and communicate easily with the people around you. You are open to feedback, willing to learn and happy to share what you know. You don't need to arrive as an expert in botanical gastronomy. In fact, you may never have worked in a plant-based kitchen before. What matters is an interest in ingredients, technique and discovering a way of cooking that may be different from what you already know. Working at De Nieuwe Winkel You will join an international team in Nijmegen and a kitchen with high standards, b...