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Careers

 

Please see below any open positions at De Sering and TestTafel.

 

We currently are looking for:

  • Two Project Management and Operations Interns  (see below)

  • An experienced chef (see below)

  • An experienced front-of-house member (see below)

  • Maintenance Coordinator (vacancy text will follow; Interested? Send an email to info@desering.org)

Project Management and Operations Interns (two positions available)

We are in need of two Project Management and Operations Interns! 

With these two positions, we are seeking one applicant with a particular motivation to be involved in communications and another in financials. Still, each position is extremely diverse and leaves a huge amount of freedom to learn all about managing an event space, restaurant, community kitchen and everything in between. 

 

Role Description

As a Project Management and Operations Intern here you work closely with those holding management roles in the De Sering and TestTafel team and are supervised by our two Project managers/Operations leads. In this role, you ensure that all projects run smoothly and are a spider in the intricate web of everything we do. You support the team in implementing existing systems and structures and assist in creating new ones to allow for the progression of De Sering as a community space and concept. We are always looking tips and tools to maximise our efficiency as we work in a very fast-paced environment with a relatively small team.

 

You will learn what it takes to carry the final responsibility for running this location of De Sering. Many of these fields of responsibility will be covered by others, your task is to keep and understand a total overview of the operation and support staff in their tasks in whatever way this may be.

 

No week is the same and the role has many varied tasks, for example, you might be at the office responding to emails, creating content for social media, or managing the variety of events we host from week to week. Other tasks include processing invoices, following up on invoices, organising caterings (for People’s Kitchen and TestTafel), managing the website and supporting your colleagues where necessary. This can also mean picking up shifts in the restaurant to earn a little extra money!​

What would be the end goal of your time here?

We ask you to think of the future and consider where you would like this to take you. If you finish your time within this operation you will have a good understanding of what is necessary to run a restaurant or community kitchen of your own but you could also stick around to help us run ours. You may want to learn more about the technical aspects of event production and could spend more time with us learning that, for example. You would be well prepared to run an operation outside of cooking and would be provided with skills applicable to a variety of sectors.

 

General role: What do we expect from you?

  • You have an affinity with community spaces, horeca and the cultural sector.

  • You are able to adopt a flexible attitude and you are creative in finding solutions.

  • You are punctual and can work independently.

  • You are eager to learn and proactive as a team member.

  • You have an understanding of the Google Suite and other relevant programs.

  • English fluency is required, fluent Dutch is a plus.

  • You may be a student or not, as a student we support your educational requirements. 

​​

Extra: Communications specialisation

*All of these criteria are not a must but are a huge plus

  • You have a decent command of the Adobe Suite (and ideally your own account)

  • You have experience in social media management (specifically Instagram and TikTok)

  • You have experience or interest in PR/press.

  • You have experience with content creation and have a creative vision.

  • You have experience in website upkeep/building. 

​​

Extra: Finance specialisation

*All of these criteria are not a must but are a huge plus

  • You have experience making and sending invoices. 

  • You have experience using Google Spreadsheets. 

  • You have experience in accounting/bookkeeping and/or being in contact with an accountant.

What do we offer?

  • A challenging and varied internship with room for development and support towards your learning goals. You get an internship supervisor, but you also work a lot with the kitchen staff and other team members. 

  • You receive an internship allowance of €300 per month based on 24 hours per week. 

  • Free vegan, two-course lunch on the days you work!

  • The chance to be part of a creative, international and fun team.

  • A dynamic working environment and physical location in our space close to Sloterdijk in Amsterdam.

  • An egalitarian work environment with no hierarchy and optimal support from colleagues. 

  • Broad practical experience, in a managerial role and daily operations of a small business/event space/community centre and restaurant.

​​

Start date: ASAP

We would love to have you as soon as possible. At the latest, you can start in the beginning of September but we will be working throughout the summer as it is always a busy time for us and getting started ASAP would be ideal!

The Internship would usually run for 5 months, though various lengths are also possible on request, we are flexible, but please note shorter than 5 months is not desirable and therefore less likely. Interns are expected to commit at least 3 days a week to work at De Sering and TestTafel from 09:00-17:00, Tuesdays are mandatory and other days are flexible. 

Application procedure

Send your motivation letter and CV before the 1st of August, 2023 to Alice & Ana, info@desering.org

Do you have any questions? Use the same email address to ask anything. 

Experienced Chef Vacancy (36h - 45h per week)

The ever-adventurous, creative, ambitious TestTafel* kitchen is looking for a new addition to the team.

*What is TestTafel?

TestTafel is an experimental, plant-based restaurant that serves a new seven-course menu every week. We do this to fund De Sering, a community kitchen, public space and activist kitchen operating from the same location. 

 

What we offer:

  • Creative freedom and input

Every week we serve a new menu, created completely by the chefs’ input in our weekly menu meeting. Throughout the week we work together to improve our menu as we go. If you join us you can be an equal part of this process from your very first day.

  • A non-toxic and egalitarian kitchen

At TestTafel we try to build the best possible balance between effectiveness and egalitarianism. We do this by rotating positions of responsibility and authority within the core kitchen team. What we absolutely do not do is shout, throw plates or exercise any form of bullying that is still too common in kitchens. 

plant-based restaurant Amsterdam

A public space, community kitchen, and host to your initiatives. 

The beating heart of De Sering. A community kitchen that serves two courses and homemade bread for the price of your donation. 

The experimental  restaurant of De Sering. A weekly changing seven course menu, natural wines and cocktails

The Bar of De Sering serves natural wines, local beers and homemade drinks and cocktails six days a week.
Coffee & bites
De Sering's very own coffee bar with weekly bites.  

De Sering is host to a great scale of events and initiatives. Check here to find out what's going on and how your idea can be on the list!

Both De Sering & TestTafel are available for catering. From intimate ten courses at home to thousands of meals on the barricades.

chef-wanted-Amsterdam
fine-dining-chef-wanted
front of house wanted Amsterdam
volunteers-wanted
plant-based-chef wanted
vegan-chef-wanted
creative-chef-wanted
front-of-house-wanted
affordable-food-Amsterdam
  • ​Quick access to positions of responsibility

To make our egalitarian kitchen work everyone must learn how to run the pass, plan the mise, oversee the prep during the day and so on. With us, you don't have to spend months or years earning your spurs. It is possible to run the kitchen during service within weeks of starting here.​

 

  • Broad and rapid learning in cooking and kitchen management

Because our menu changes every week we cannot be complacent. We need to continuously learn and pay close attention. Every week is a new chance to work on a technique you find interesting. When it comes to kitchen management our system of rotating responsibility creates the possibility to move through a variation of position in months instead of years. ​

  • Space for your own projects and interests

We offer lots of space to work on your own projects and interests. This might be during working hours (think of improving/changing something about the restaurant you are passionate about) or outside of working hours (using our equipment, space, materials). ​

 

  • The possibility of opening a new restaurant with us

It is the goal of De Sering to build a network of community kitchens and free spaces throughout the country. We hope to open our second location on a much larger scale this year. As a part of this new location, we want to open a fine dining restaurant that takes the very best of TestTafel and pushes it further. As a full-time member of our team, you can be a part of this journey.

 

What we are looking for:

  • Ambition

Ideally, you see working at TestTafel as an opportunity to maximise experimentation and learning to be a fine-dining chef. This could be with the potential to stay with us in the long term or to use it as a stepping stone to opening your own restaurant. This is not a part-time job to do besides your studies/other jobs, it is an investment of your time and efforts.​

 

  • Creativity or the wish to become a creative cook

In fine dining and restaurants in general there is often very little space for anyone other than the head chef. At TestTafel we need the creative input of everyone. It might be that you are already comfortable with designing dishes or fixing failed ideas on the fly, if not we expect you to want to learn.​

 

  • Experience

Ideally, you have +/- two years of experience in fine dining. If you lack such experience, two years of experience as a head chef/sous chef would be great as well. ​

 

  • Endurance

While we do not require 80-hour weeks (more like 36 - 45 depending on your needs) a full TestTafel shift is +/- 12 hours and you need to maintain energy and focus throughout!​

 

  • Flexibility and diversity

With an ever-changing menu, a quickly expanding location, and a busy calendar with a great variety of activities (normal service as well as events and catering) TestTafel can require flexibility and fast-thinking at times.  Although some staff are Dutch the majority of our operations are carried out in English and so we ask you to feel comfortable communicating in English.

 

The practicalities:

Salary

At TestTafel everyone earns the same irrespective of experience or position. 35% of our income and 20% of our profit is earmarked for salary. If we spend less than 35% on salary we pay out the difference in a bonus spread over the hours worked (for example, if we spend 33% on salary that would roughly mean an additional 1.50,- per hour). If we dip under 35% month after month we raise the salary permanently. At the moment the base salary is 13.27,- per hour + the usual 8% vacation money and 4 weeks paid vacation.​

 

Vacations / extended time off

You can take time off for vacations, other projects or internships/stages with a month's notice. This can be at any point in the year. ​Breaks are paid. Every hour you are clocked in is a paid hour, however we do not pay overtime.

 

Staff food

Lunch and dinner are always free (Volkskeuken), also when you are not working.

 

Hours and days

We require a minimum of 3 days of cooking and half a day on Tuesday. On Tuesday we have the core team meeting and menu meeting, and we all work on improving the place on a variety of levels. This makes for a total of about 36 to 40 hours per week. If you want there is often the possibility of taking on additional shifts

 

.When?

As soon as possible.​Application procedure

 

Send your motivation letter and CV (in English) as soon as possible to info@desering.org.​

Do you have any questions? Use the same email address to ask them.

Experienced Front-of-house Member Vacancy (36h - 45h per week)

The ever-adventurous, creative, ambitious TestTafel* kitchen is looking for a new addition to the team.

*What is TestTafel?

TestTafel is an experimental, plant-based restaurant that serves a new seven-course menu every week. We do this to fund De Sering, a community kitchen, public space and activist kitchen operating from the same location. 

What do we offer:

  • Creative freedom and input

Within the front-of-house team, you can spend time on what you personally find most important and interesting. This can be wines, cocktails, additions to our homemade alcohol-free menu or even a cake or bite to serve behind the bar. We are constantly looking for improvements and experimentation is at the heart of what we do, so your experience and vision are more than welcome.

  • A non-toxic and egalitarian team

At TestTafel we try to build the best possible balance between effectiveness and egalitarianism. We do this by rotating positions of responsibility and authority within the core team and sharing how we feel about a task or how it's done. What we absolutely do not do is shout, throw plates or exercise any form of bullying that is still too common in restaurants.

  • Quick access to positions of responsibility

When you become part of our team you will have access to positions and roles of responsibility within the first weeks of working here (depending on experience). We want you to be a full member of the core team as quickly as possible and will value you as such. 

  • The possibility to learn within and outside FOH broadly and quickly

At TestTafel we try to set up everything in such a way that new roles can be learned in a matter of weeks, not months or years. Depending on your interest and what’s going on in our team at the time it’s also possible to branch out and join the kitchen for a period of time, for example.

  • Space for your own projects and interests

We offer lots of space to work on your own projects and interests. This might be during working hours (think of improving/changing something about the restaurant you are passionate about) or outside of working hours (using our equipment, space, materials). 

  • The possibility of opening a new restaurant with us

It is the goal of De Sering to build a network of community kitchens and free spaces throughout the country. We hope to open our second location on a much larger scale this year. As a part of this new location, we want to open a fine dining restaurant that takes the very best of TestTafel and pushes it further. As a full-time member of our team, you can be a part of this journey.

What are we looking for:

  • Ambition

Ideally, you see working at TestTafel as an opportunity to maximise experimentation and learning to be a fine-dining FOH member. This could be with the potential to stay with us in the long term or to use it as a stepping stone to opening your own restaurant. This is not a part-time job to do besides your studies/other jobs, it is an investment of your time and efforts.

  • Creativity

A full-time member of our team not only has the opportunity to greatly influence our way of working and our offerings, we also seek this input. We are looking for people who are not afraid to share their vision, try something they have never done before and are then willing to put in the energy to make what we do here excellent. 

  • Experience

Ideally, you have either +/- two years of experience in fine dining or experience in large volume restaurants in positions of leadership, or a good understanding of what it takes to lead a team, make orders and so on. Specialisation in wines, cocktails or other types of drinks and the initiative to find new orders aligning with our concept is a plus.

  • Endurance

While we do not require 80-hour weeks (more like 36-45 depending on your needs) a full TestTafel shift on the FOH would normally be 8-10 hours (with unforeseen circumstances possibly more). We need someone who can maintain energy and focus throughout and wants to be there!

  • Flexibility

With an ever-changing menu, a quickly expanding location, and a busy calendar with a great variety of activities (normal service as well as events and catering) TestTafel can require flexibility and fast-thinking at times. Although some staff are Dutch the majority of our operations are carried out in English and so we ask you to feel comfortable communicating in English.

The practicalities:

Salary

At TestTafel everyone earns the same irrespective of experience or position. 35% of our income and 20% of our profit is earmarked for salary. If we spend less than 35% on salary we pay out the difference in a bonus spread over the hours worked (for example, if we spend 33% on salary that would roughly mean an additional 1.50,- per hour). If we dip under 35% month after month we raise the salary permanently. At the moment the base salary is 13.27,- per hour + the usual 8% vacation money and 4 weeks paid vacation.

Vacations / extended time off

You can take time off for vacations, other projects or internships/stages with a month's notice. This can be at any point in the year. 

Breaks are paid

Every hour you are clocked in is a paid hour, however we do not pay overtime.

 

Staff food

Lunch and dinner are always free (Volkskeuken), also when you are not working.

 

Hours and days

We require a minimum of 3 days of cooking and half a day on Tuesday. On Tuesday we have the core team meeting and menu meeting, and we all work on improving the place on a variety of levels. This makes for a total of about 36 to 40 hours per week. If you want there is often the possibility of taking on additional shifts.

 

When? 

As soon as possible.

Application procedure

Send your motivation letter and CV (in English) as soon as possible to info@desering.org.

Do you have any questions? Use the same email address to ask them.

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