Job vacancies
Voorzitter Bestuur
Chefkok
Sous-chef
Cleaner & host
Chair of the Board
The Board of the TAC Foundation holds final responsibility for the organisation’s direction, policies, and financial continuity. The Chair leads the Board, works closely with the Director, and serves as a key representative and networker towards partners, funders, policymakers, and the city.
The new Chair will play an important part in the ongoing development of a unique cultural institution with both regional and international significance. The Board meets approximately 6–8 times a year. This is a voluntary (unpaid) position.
The Chair We Are Looking For
- Has substantial board or senior management experience.
- Expertise in governance is considered an advantage.
- Possesses knowledge of and experience within the arts (for example as an artist, director, or board member).
- Is strategic and decisive, yet pragmatic.
- Is a strong networker and connector within Eindhoven and/or the wider region.
- Has natural leadership qualities and can chair meetings and decision-making processes clearly and effectively.
The composition of the Board aims to maintain a balance in gender, age, experience, and (cultural) background.
Appointment Procedure
The Chair is appointed for a term of four years and may be reappointed once for a further four years, in accordance with the Cultural Governance Code.
How to Apply
Interested? Please express your interest no later than 9 November 2025 by sending an email with your CV to werken@tac.nu, quoting Vacancy Chair of the Board TAC in the subject line.
For further information about the role, please contact Director Tom Swart at tom@tac.nu
Head Chef
The Head Chef is responsible for the kitchen of the TAC café and forms part of the management team alongside the Operations Manager, Head of Service, and Sous Chef. The Head Chef develops the menu, ensures quality and food cost control, leads the kitchen team, and oversees an efficient and welcoming kitchen operation. The role is carried out within TAC’s established hospitality concept.
Key Responsibilities
- Develop a creative, regularly changing menu and recipes within TAC’s concept, considering seasons, trends, and exhibition themes, in consultation with the Operations Manager and TAC management.
- Calculate dish costs and monitor profit margins (food cost).
- Lead the kitchen brigade (Sous Chef, cooks, dishwashers).
- Order supplies, manage stock, and maintain relationships with suppliers.
- Oversee the quality, presentation, and hygiene of all dishes.
- Ensure compliance with HACCP and health & safety regulations.
- Supervise and train staff and interns.
- Actively participate in daily kitchen work (cooking, mise en place).
Profile and Competences
- Higher professional (HBO) working and thinking level.
- Holds an SVH Certified Trainer diploma or is willing to obtain it.
- Holds a Social Hygiene certificate.
- Holds a First Aid / Emergency Response (BHV) certificate or is willing to obtain it.
- Demonstrable expertise in a wide range of advanced cooking techniques and culinary innovations.
- Experience in leading a team.
- Experience in developing new recipes and menus.
- Previous experience as Head Chef or Sous Chef.
- Creative approach to dish development, with attention to trends and costs.
- Leadership, stress resilience, and strong organisational skills.
- Flexible and available to work evenings and weekends.
- Resident in or near Eindhoven.
Terms of Employment (in line with the Dutch Hospitality Collective Agreement – CAO Horeca)
- Employment conditions are in accordance with the CAO Horeca (Koninklijke Horeca Nederland).
- Salary depends on experience, role, and responsibilities. For a 40-hour working week, the Head Chef receives a minimum gross monthly salary of €3,100.
- Irregular hours and holiday allowances (8%) are arranged according to the CAO.
- Annual leave is in line with the CAO (minimum 25 days based on full-time).
- Travel allowance, pension scheme, and other benefits according to the CAO and company policy.
- Opportunities for personal development, training, and career growth within the organisation.
Sous Chef
The Sous Chef supports the Head Chef in leading the kitchen brigade and acts as deputy in their absence. They work hands-on in the kitchen, contributing to an efficient, welcoming, and high-quality operation.
Key Responsibilities
- Co-manage the kitchen team and replace the Head Chef when required.
- Prepare and cook dishes according to recipes and quality standards.
- Ensure hygiene and HACCP compliance.
- Assist in ordering and checking supplies.
- Supervise junior chefs and trainees.
- Check mise en place and service output during operations.
- Identify opportunities to improve kitchen processes and menus.
Profile and Competences
- Minimum MBO level 4 working and thinking level.
- Holds an SVH Certified Trainer diploma or is willing to obtain it.
- Holds a Social Hygiene certificate.
- Holds a First Aid / Emergency Response (BHV) certificate or is willing to obtain it.
- Several years’ experience as an independent cook or Sous Chef.
- Strong communication and teamwork skills.
- Guest- and quality-oriented, with great attention to detail.
- Resilient under pressure, flexible, and solution-focused.
- Creative, with mastery of various cooking techniques.
- Knowledge of ingredients, products, and menu composition.
- Resident in or near Eindhoven.
Terms of Employment (in line with CAO Horeca)
- Employment conditions are in accordance with the CAO Horeca (Koninklijke Horeca Nederland).
- Salary depends on experience, role, and responsibilities. For a 40-hour working week, the Sous Chef receives a minimum gross monthly salary of €2,800.
- Irregular hours and holiday allowances (8%) are arranged according to the CAO.
- Annual leave is in line with the CAO (minimum 25 days based on full-time).
- Travel allowance, pension scheme, and other benefits according to the CAO and company policy.
- Opportunities for personal development, training, and career advancement within the organisation.