Craftsmanship

This is what our colleagues say 'Throughout the year, we adapt our menu to suit the season. Everyone contributes ideas, from apprentices to the head chef. By testing and tasting with colleagues, we achieve excellent results.' ''I've been working at Seafarm for a long time and used to have a part-time job here as a waiter. I've since graduated from hotel school. At Seafarm, I now have the opportunity to take on a role with more responsibility.' Growth and development Helmsman (SW6) | Freelancer | KG8 Fishing · Self-employed · Partnership · Kamperland Do you want to work on a modern ship where your craftsmanship and ideas matter? For the KG8 , our innovative hybrid vessel, we are looking for a Quartermaster (SW6) . We are not looking for a helmsman who just wants to steer the ship, but a professional who takes responsibility, enjoys contributing ideas and wants to be part of a committed team. At Seafarm, we operate on the basis of a simple belief: we don't fish as much as possible, but as smartly as possible. We tailor our fishing operations to market demand and work with respect for nature, wildlife and the environment. That's why the workload varies from period to period. This means that sometimes you'll be fishing for around 35 hours a week, whilst at other times you'll be at sea for four days. This ensures a healthy work-life balance over the course of the year. What are you going to do? As a mate, you are responsible, along with the skipper and a deckhand, for the safe and efficient execution of fishing operations. You contribute to the daily operations, provide input for improvements, and are a key link within the team. The work involves a number of recurring tasks. We are honest about that. That's precisely why we are looking for someone who finds satisfaction in craftsmanship, responsibility, and teamwork. • You work in the partnership. • Working on the innovative hybrid KG8 with the latest technology. • Well maintained and modern equipment. • A professional organisation with short lines of communication. • Reliable and timely payments. • A young and committed team. • Scope for own initiative and improvement in order to contribute to innovations. • Holidays are planned in consultation with the team (currently 13 weeks per year). • An attractive, market-leading remuneration package. • Fixed boarding point: Roompotsluis (Oosterschelde barrier). Fishing cannot be entirely planned. Because we fish based on market demand, the planning can sometimes differ from traditional fishing. With good fishing, you sometimes finish earlier and have more time at home. If circumstances are less favourable, or demand is higher, it sometimes requires extra effort. Over the course of the year, this provides a lot of continuity and a healthy work-life balance. In addition, we fish on Sundays to have produce on Mondays to send to our customers in Europe. You have to be comfortable with that. On the other hand, you are generally not away from home for weeks on end. You have a SW6 diploma and feel at home in a professional working environment where quality and collaboration are paramount. • Pride in good craftsmanship. Because with us you do more than just sail. You will work on an innovative ship with good and modern equipment and in a professional team. We value your knowledge, listen to your ideas and together build an organisation that is ready for the future. We're looking for someone for the long term. Someone who wants to become part of our team and build with us. Do you recognise yourself in this? Then we'd love to meet you. Call or text Dave Bout on , or send an email to . Kitchen Assistant /fully-qualified Cook Restaurant · part-time / full-time, days and times by arrangement · Kamperland Seafarm is a unique company situated in a special location in Kamperland, with a view of the Oosterschelde storm surge barrier. The diversity of Seafarm is what makes our company so special. As well as the restaurant, we also have a wholesale business with its own production facilities and our own sustainable, innovative vessel. The restaurant is the company's calling card, so quality is our top priority! As a chef, you'll be at the heart of preparing fresh fish and our shellfish. Our Seafarm oysters are kept in the oyster bar, in clear, clean spring water from the saltwater spring beneath our premises. In the restaurant, we work with the finest fish, oysters, shellfish and crustaceans, as well as razor clams caught by our own team. You'll also find sustainably sourced fish on the menu, in keeping with the season. What does your workday look like? Being a chef at Seafarm means doing things differently: fresher, more sustainable and, of course, absolutely delicious. You'll be working with a diverse, passionate and experienced team of chefs who are keen to teach you everything. The spacious open-plan kitchen is your workplace. There's plenty of scope for your creativity. Depending on your experience and interests, you'll carry out the following tasks (with guidance): • Preparatory work (mise-en-place). • Assisting in the preparation of our delicious dishes. • During lunch and/or dinner, you will run your own section (after training). • Brainstorming new dishes, the changing menu, and improvements or efficiency in the kitchen. • Ensuring a clean and organised kitchen. • Experience in a professional kitchen is a bonus, but not essential. A passion for cooking is paramount! • You are enthusiastic, eager to learn and motivated. • You wish to work with fresh produce and are interested in trends and sustainability. • You have an eye for quality and can work with concentration. • You work tidily (in accordance with HACCP guidelines). • You enjoy working in a team, and you are also not afraid to take responsibility. What can you expect from us? Restaurant Seafarm is open 7 days a week for lunch and dinner. As well as regulars from the local area, we also welcome many tourists who enjoy our fresh fish, shellfish and crustaceans. • Flexible working hours: Days and working hours entirely by agreement. • Part-time and full-time work possible (full-time work in 4 days). • Possibility of having a weekend day (regularly) off. • Open year-round, with peak season in the summer months. • Market-conform salary appropriate to your experience and/or qualifications. • Working in a cosy, informal atmosphere. We work hard and laugh a lot. • Space to learn and develop yourself further, also through training and courses. • Career progression opportunities (e.g. from kitchen assistant to fully-qualified chef). 25 years ago, sea fisherman Adri Bout and his partners began farming turbot, using water from the unique saltwater spring beneath the farm. Seafarm is a unique business situated in a special location in Kamperland, with a view of the Oosterschelde storm surge barrier. The restaurant is Seafarm's calling card, so quality is our top priority! Can you see yourself working at Seafarm, but can't find the right vacancy at the moment? We'd love to hear from you. Let us know what you're interested in, what inspires you and what experience you might bring to the role. We'd be happy to explore the possibilities with you. Send us a message at or call .