Chefs, butchers and caterers sought for permanent employment in the kitchen at OCC

Cook food you’re proud of. Together with a kitchen that wants to achieve something. Are you the type who gets happy when a plating looks sharp in colors and the kind that tastes for one more bite before the dish goes out? And are you the colleague who steps in when the team needs you? Then you are very welcome in our kitchen. Start as soon as you’re ready. A kitchen on the way to something even better

The kitchen at OCC makes food for conferences, trade fairs, meetings, corporate events, parties and events and also for our restaurant at Hotel Odense. It can be 30 guests for lunch or many hundreds of guests for a gala dinner. The scale is large, but we do not make mass-produced kitchen food. We follow the seasons and care about colors, flavor, presentation and creativity. Also on plate number 700.

We are a kitchen in motion. With a new kitchen leadership we work purposefully on three things: a professionally strong and ambitious kitchen, an even better working environment and a community where we help each other, speak up and celebrate what we succeed with. We are not there yet. And you can to a high degree help shape where we end up.

We are not just looking for hands. We are looking for professionals who bring their whole selves to work, and who are proud of what they send out the door.

ABOUT THE JOB

What you will be working with

• You will participate in the daily production for meetings, conferences, trade shows and events, from mise en place to the finished plating.
• As a cook or caterer you prepare and plate everything from meeting refreshments and lunch buffets to menus for parties and gala dinners.
• As a butcher you are responsible, in addition to cooking, for cutting, processing and preparation for the kitchen's production.
• You contribute ideas for dishes, seasonal menus and new ways to use ingredients.
• You take responsibility for quality, hygiene and self-check in line with our Green Key certification and food standards.
• You share your knowledge, train colleagues and apprentices and lead from the front when the team needs it.

You report to the head chef, Kenneth Schärfe, and become part of a kitchen team with cooks, gastronomers, caterers, dishwashers, assistants and sous-chefs. You also gain many colleagues across OCC.

Working hours vary with main focus on daytime hours. There will also be evening and weekend shifts.

WHO ARE YOU?

Professional pride and a big heart for the team

You are trained as a cook, gastron, caterer or butcher, or you have solid experience from a professional kitchen. Experience from the conference, hotel or events industry is a plus, but the most important is your professionalism and attitude.

We especially value that you

• Are proud of your craft and care about taste, colors and presentation, even when making many portions.
• Are inspired by seasonal ingredients and want to contribute ideas.
• Take responsibility and lead when the team needs it, even if you are not the formal leader.
• Maintain an overview and good mood when the pace is high.
• Contribute to the community, share your knowledge and speak plainly, in a proper way.
• Can communicate confidently in Danish, which is the kitchen's common working language, including food safety, allergens and work schedules.

WHAT WE OFFER

Structured terms and room for your craft

• Permanent full-time position with start as soon as you are ready.
• Employment under collective agreement (3F hotel and restaurant) with all the basics: allowances for evening, weekend and holiday work, personal choice account and pension.
• A new kitchen leadership with clear ambitions and real room for your ideas.
• Quality ingredients, big tasks and great variety. No two weeks are the same.
• Staff benefits such as staff meals, an active staff association, health scheme and the possibility of tickets to selected events.

DOES THIS SOUND LIKE YOU?

Send us a few lines and an updated CV

Send your application and CV via the link below. You don’t need to write a long application. Tell us briefly why you want to become part of the OCC kitchen. If you like, attach a photo of a dish you are proud of or a dish based on current ingredients.

We hold interviews on an ongoing basis and hire as soon as we have found the right colleagues.

If you have questions about the positions, please contact the head of kitchen, Kenneth Schärfe, at 2115 8315.

You can get to know us better at occ.dk, ose.dk and on our social media.