The Embassy of the Kingdom of the Netherlands in Washington DC has a full-time vacancy (40 hours a week) for a Head Culinary chef. The initial contract will be offered for a period of two years with a probationary period of 2 months and the possibility of extension based on performance and organizational needs.

For more information about this vacancy please contact: Marijn Padding marijn.padding@minbuza.nl 

 You can apply by sending your motivation letter and resume to: was-az@minbuza.nl

 Closing date for applications: April 27, 2026
Starting date: June 2026

Indicative monthly gross salary: USD 6,336 (pay scale 6, step 0) based on a 40 hour week contract.

401K Plan is offered.

Health/Dental/Vision is provided on a 72%-28% employer-employee basis.

 *This vacancy is open to internal (local employees and partners of officials posted to a Mission in the US) and external candidates. If a local employee and a partner of an official posted to a Mission are equally qualified, the local employee shall be given priority. Furthermore, if an internal candidate and an external candidate are equally qualified, the internal candidate shall be given priority.

** As per US Citizenship and Immigration Services (USCIS), employers in the US are required to ensure that all employees have the legal right to work in the US. The Netherlands Embassy / Consulate General cannot sponsor any work permits for families.

Specific information

The chef prepares dishes and has experience with a range of ingredients and a good command of essential cooking skills. The chef generally works alone, with help from assistants when needed. The chef is responsible for day-to-day operations and the proper functioning of the residence kitchen.

This entails responsibility for preparing (and supervising preparation of) dishes, including technical aspects of preparation, and for operational aspects such as managing stocks and supplies, sustainable procurement and keeping financial records. The chef provides input on the composition of and adjustments to menus and methods, doing so in consultation with the ambassador and mission management upon request.

The chef provides catering for events, ensuring that food is ready on time and delivered as requested as well as monitoring the quality of work carried out by staff. These events take place in the residence as well in other premises like the dpt ambassador’s residence and the embassy. The chef may be called upon to work outside office hours.

The head chef bears ultimate responsibility for food preparation, including managing the full kitchen staff and setting the culinary standard for the dishes served. The emphasis is on coordination, with the aim of making food preparation as efficient and effective as possible. The head chef suggests, and devises recipes and menus based on professional expertise and an understanding of the market and prices. The head chef manages the entertainment allowance (VAR) budget and ensures VAR expenditure is properly accounted for.

Result areas

• Prepares and supervises the preparation of dishes for meals and receptions, sometimes for large groups;
• Develops new sustainable recipes and menus based on market trends and seasonal appropriateness and in anticipation of the host’s specific requests and requirements;
• Manages stocks and supplies and orders food products and other supplies;
• Accommodates the specific dietary requirements of hosts and guests (for example: vegetarian, vegan, kosher, halal, low-sodium or gluten-free dishes or the avoidance of particular spices) and ensures that these dishes are carefully integrated into an event menu and clearly identifiable;
• Prepares dishes that are appropriate in terms of occasion and local cultural expectations, meeting the highest nutritional and hygiene standards, minimizing waste and making the most efficient use of ingredients;
• Meets all standards for safe food preparation, including the cleanliness of the food preparation area, proper handling of raw meat and poultry and washing of ingredients;
• Improves and optimizes quality;
• Ensures a clean and tidy working environment;
• Bears responsibility for kitchen equipment and organisation.

Tasks  

1. Creates, cooks and coordinates culturally appropriate meals, buffets and finger food while minimizing waste and maximizing the use of all ingredients. Incorporates all specific dietary requirements and ensures that all is prepared appropriately with the event menu. The events vary from luncheons, dinners and buffets to large scale events with finger food.
2. Provides cost estimates for food and purchases supplies for food, drinks and other supplies with a specific bank card.
3. Registers all payments with the bank card in an administrative overview with a declaration form per event. This includes the registration of the (alcoholic) storage at the residence.
4.  Identifies need for additional kitchen staff, supplies or appliances required for the (large scale) events. The chef supervises the work of additional kitchen staff, including assigning roles and responsibilities for food stations and assists with table placement as required.
5. Maintains the high standard quality of the kitchen: quality of work of the additional staff, quality of the products and supplies.
6. Assists with planning expenditures with residence and Embassy staff. Preparation for large events for budget purposes.
7. Advice on any repairs and maintenance required for all kitchen appliances.
8. Carries out duties to uphold mission security and safety and health policies and procedures.

Framework

• The chef works mainly from the kitchen in the residence but will be working from different locations depending on the location of the event in dpt ambassador’s residence and embassy.
• The chef is part of our embassy event team.
• The chef is accountable to the operational manager for the performance of the duties, ensuring high-quality food standards and adherence to company policies.
• For working hours that exceed the 40 hours in one workweek (Monday till Friday) or the hours in the weekend will be compensated as overtime.

Contacts

• Internal daily with residence staff, social secretary of the Ambassador and with the Ambassador and spouse.
• With the operational team including the operational manager of the Embassy.
• External with suppliers and providers.
• Guests (high level) including house guests at the residence.

Knowledge and skill requirements

• Proven and demonstrable experience in a culinary chef/head chef;
• Experience with a range of ingredients and food preparations techniques;
• Knowledge of a variety of cooking processes and methods;
• Ability to create and execute menus with an interest in culinary trends
• Affinity with sustainability.
• Knowledge of and experience with food safety regulations and practices and hygiene procedures;
• Experience managing additional kitchen staff.
• Basic administrative skills

Competences

• Works well with others
• Flexibility
• Customer orientation
• Integrity
• Planning and organisation
• Creativity
• Initiative
• Effective communication skills

Level of education/additional training and knowledge

• Culinary education and/or at least 5 years of experience in a culinary role, preferably with a certificate from a culinary school
• Excellent verbal skills in English
• Training in health and safety standards
• Additional training, knowledge or experience is a plus

Work environment

The Netherlands Embassy in Washington D.C. represents the affairs of the Government of the Netherlands in the United States of America. The Embassy is located at 4200 Linnean Avenue, with 72,000 square feet of privately owned office space. In addition, the Embassy owns 4 properties among which the residence of the Ambassador. A total of around 100 employees (multi-cultural) work at the Embassy, our residence staff consist of 3 full-time employees. 

Our residence staff is part of our department of operational affairs. The other units are: Facilities (including IT), Consular, General affairs and HR. All staff that is working for the Embassy are either diplomats or locally hired staff.

The mission is working to create a sustainable and fair world, and this includes sustainable operational management. Regarding the residence this means (but not limited to):

• Prioritize using locally sourced and seasonal ingredients to reduce the environmental impact of food transportation.
• Plan menus to optimize ingredient use and minimize food wastage. Implement strategies such as repurposing leftovers creatively and using food waste tracking systems.
• Utilize sustainable products and materials for food storage and packaging, avoiding single-use plastics where possible.
• Encourage energy-efficient practices by using sustainable cooking techniques and maintaining equipment to reduce water and energy usage.

Staff member's profile

The chef has a high integrity profile and is aware of working in a high profile environment. The chef commits to deliver a high standard of hospitality service and is passionate about cooking. He/she has expertise in managing food costs and event-specific financial accountability. As the chef is the culinary expert in the organisation, he/she is open for culinary initiatives.

The chef is flexible (this includes the non-standard working hours and occasionally the weekends) and works closely together with the staff at the residence and embassy.

Other information

This position is full-time, 40 hours, for an initial period of 2 years as a local hired employee with a probationary period of 2 month.

Diversity

The Netherlands Government celebrates all forms of diversity and is deeply committed to foster an inclusive environment within its organization. Individuals interested in advancing these diversity goals are strongly encouraged to apply.