Van Oys – Maastricht Retreat opened in Oost-Maarland (near Maastricht) in June 2025. It is a 5-star Superior hotel and also a member of The Leading Hotels of the World.Van Oys; a culinary hot spot where two-Michelin-star chef Guido Braeken, together with Maître d'Hotel Mark Schellingerhout, ensures an unparalleled guest experience. Restaurant Maes; Cuisine du Terroir, led by Chef Raymond Remmen & Maître d'Hotel Dennis Lemmens, was recommended by Michelin. Banquets, weddings & events are managed by Chef Stijn Antens and Maître d'Hotel Berry Dumont.Our Nature Spa, Oysana Spa & Sports, is in the experienced hands of Maureen Smeets & Stéphanie Stulens.Are you ready for the next step in your career?Do you want to be part of a team of professionals that strives for service excellence?Where, alongside the guest, every employee is also at the center?Then we would love to get in touch with you!Who are you

• You have a chef's diploma (MBO-3 or equivalent) and possibly SVH social hygiene.
• Basic cooking techniques? Check. French/Mediterranean cuisine? Yes please.
• You love working with local, seasonal products and think sustainably.
• Enthusiastic, positive, and collegial, you lift the team. • Experience in similar companies and understands the importance of the local terroir.
• Resilient to stress, but also aware of your own balance.
• Flexible: weekends or holidays are no problem, but sometimes just having time off is also fine.
• Creative, solution-oriented, and practically minded.
• You know safety, occupational health and safety, and HACCP.
• Team player who also takes responsibility independently.
• Accurate, structured, with an eye for detail and respect for the product.

Van Oys – Maastricht Retreat opened in Oost-Maarland (near Maastricht) in June 2025. It is a 5-star Superior hotel and also a member of The Leading Hotels of the World.Van Oys; a culinary hot spot where two-Michelin-star chef Guido Braeken, together with Maître d'Hotel Mark Schellingerhout, ensures an unparalleled guest experience. Restaurant Maes; Cuisine du Terroir, led by Chef Raymond Remmen & Maître d'Hotel Dennis Lemmens, was recommended by Michelin. Banquets, weddings & events are managed by Chef Stijn Antens and Maître d'Hotel Berry Dumont.Our Nature Spa, Oysana Spa & Sports, is in the experienced hands of Maureen Smeets & Stéphanie Stulens.Are you ready for the next step in your career?Do you want to be part of a team of professionals that strives for service excellence?Where, alongside the guest, every employee is also at the center?Then we would love to get in touch with you!Who are you

• You have a chef's diploma (MBO-3 or equivalent) and possibly SVH social hygiene.
• Basic cooking techniques? Check. French/Mediterranean cuisine? Yes please.
• You love working with local, seasonal products and think sustainably.
• Enthusiastic, positive, and collegial, you lift the team. • Experience in similar companies and understands the importance of the local terroir.
• Resilient to stress, but also aware of your own balance.
• Flexible: weekends or holidays are no problem, but sometimes just having time off is also fine.
• Creative, solution-oriented, and practically minded.
• You know safety, occupational health and safety, and HACCP.
• Team player who also takes responsibility independently.
• Accurate, structured, with an eye for detail and respect for the product.