Sous-Chef | Château Neercanne* Relais & Châteaux

A green adventurer in the kitchen

A refined journey of discovery-this is exactly what we offer our guests at Château Neercanne. In our Michelin-starred Restaurant Château Neercanne, you contribute as a Sous Chef to a top-level culinary experience. In this inspiring and exclusive setting, you are jointly responsible-together with the Executive Chef and the driven team-for a kitchen where terroir, seasonality, and finesse take center stage.

From the historic heart of the château, you create refined dishes built on local products and sustainability. Together with the team, you deliver a discreet, elegant, and unforgettable gastronomic experience for our guests.

Details

Location: Château Neercanne
Department: F&B
Contract: Full-time
Salary: A gross monthly salary ranging from €3,434.73 to €4,356.07 for a full-time position (all-in)

About the role

Our 17th-century five-star château offers seven luxuriously appointed suites and is renowned for its Michelin-starred Restaurant Château Neercanne and the Michelin Bib Gourmand-awarded L'Auberge, alongside a historic network of marl caves. The property is ideal for large celebrations and special gatherings.

What will you do?

Working at Restaurant Château Neercanne means operating at the highest gastronomic level, in a unique location in Maastricht at the Belgian border. As Sous Chef, you-together with the Executive Chef and the ambitious kitchen team-are responsible for delivering a refined Michelin-star experience on a daily basis.

You work with the finest seasonal and local ingredients, transforming them into elegant, perfectly balanced dishes. In this role, you will have ample opportunity to further refine your culinary craftsmanship and contribute to the creative development of the menu.

• Contribute to the creation of new dishes
• Oversee preparation and plating of a variety of creations
• Work with fresh, high-quality local ingredients
• Lead the kitchen team in the absence of the Executive Chef

As an employee of Oostwegel Collection, you contribute to our sustainability goals, including achieving and maintaining Green Key and B Corp certifications, along with all related responsibilities.

What can you expect from us?

You will work artisanally at the highest level, with top-quality products. We offer room for creativity, responsibility, and professional growth within a leading culinary environment and a highly motivated team.

In addition, Oostwegel Collection offers:

• A gross monthly salary between €3,434.73 and €4,356.07 (all-in)
• A four-day working week
• Discount on collective health insurance
• Tax benefits on sports subscriptions and purchases (e.g. bol.com, HelloFresh)
• Spectacular staff events
• The option to lease a bike of your choice
• Discounts at our properties and partner businesses in the region

What do we expect from you?

You have a strong passion for the profession and a refined sense for quality, finesse, and top-level gastronomy.

• Proven experience in fine dining or Michelin-starred restaurants
• Experience in a professional kitchen and ready for the next step; experience as a Sous Chef is a strong plus
• High standards of quality and attention to detail in both presentation and execution
• Leadership skills and a strong sense of responsibility for overall team performance
• Stress-resistant, well-organized, and flexible
• Ambitious and continuously striving for improvement and development

« Rejoindre Relais & Châteaux, c'est profiter d'une opportunité unique d'élargir vos horizons tout en nourrissant votre talent.
Que vous souhaitiez construire une véritable carrière à nos côtés ou recherchiez un poste saisonnier, vous découvrirez des maisons de caractère, toutes unies par la défense de nos valeurs d'hospitalité, d'ancrage local et de partage.
Partez à la rencontre de nos équipes passionnées par le beau et le bon, qui font vibrer le cœur de chaque Relais & Châteaux. Embarquez à nos côtés pour un délicieux voyage et devenez vous aussi, acteur d'un monde plus humain ! . »

Philippe Gombert
Président, Relais & Châteaux