looking for crewmembers
looking for crewmembers
looking for crewmembers
careers
We are always looking for talent with a passion for the culinary world and hospitality. Are you motivated and ready for a fabulous culinary journey? Let’s create a story together!
Chef de Rang
Chef de Rang
Chef de Rang
Als Chef de Rang van Vis van A zoeken we iemand met veel goesting en enthousiasme om Vis van A naar een hoog niveau te tillen en onze gasten een unieke ervaring te bezorgen samen met het team.
Chef de Partie
Chef de Partie
Chef de Partie
As a Chef de Partie at Vis van A, we are looking for someone with a lot of enthusiasm and eagerness to lift this concept to a high level and provide guests with a unique experience with the entire team.
Flexi-Student
Flexi-Student
Flexi-Student
Wij zoeken flexi’s/studenten met veel goesting, energie en enthousiasme om samen met het team Vis van A naar een hoog niveau te tillen en onze gasten een unieke ervaring te bezorgen!
Pizzaiolo
Pizzaiolo
Pizzaiolo
As Pizzaiolo at Vis van A, we are looking for someone with a lot of enthusiasm and eagerness to lift this concept to a high level and provide guests with a unique experience with the entire team.
Shop assistant
Shop assistant
Shop assistant
You have the primary responsibility for the daily management of our Sushi Corner, and you are responsible for the culinary quality and creativity. As the face of the sushi corner, you fully show your passion for the profession.
Bartender
Bartender
Bartender
As a Vis van A bartender, you carry the profession’s passion. You present signature cocktails, mocktails, champagnes, and wines. But your professional pride goes beyond shaking, stirring, tapping, and pouring. You are the cheerful and friendly host(ess) with an open-minded personality who arranges everything behind and around the bar.
the captain of the ship
Bart De Pooter is a Belgian chef and culinary entrepreneur. In 1993 he opened the doors of his first restaurant, Pastorale. Ten years later, his commitment and passion were awarded a Michelin star, followed in 2006 by a second star. The restaurant has been elected the best vegetable restaurant of 2018 and shines in the top 100 of La Liste.
Bart’s cuisine is marked by our seasons’ flavors, colors, and different textures. Fueled by a passion for hospitality, he creates beautiful places and exceptional food. His specific style and efforts were put in the spotlight in 2012 when Bart received the title of ‘chef of the year’ by Gault&Millau.
A close connection with nature characterizes Bart. The vegetables for his restaurants come from his own ecosystem that brings ethical and sustainable agriculture, spread over 12 hectares of land where the chef’s roots lie: between the fields of the three rivers Rupel, Nete, and Schelde.
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