Gastronomist with a specialization in cooking/catering for a canteen with a focus on community on the menu!

Come and cook in Herning's best canteen

Innovatorium is not just an office building in Herning with over 100 companies and more than 500 users - we are a coworking space! Every day about 180 people have lunch in our canteen, and they come as much for the chat and community as for the food.

Occasionally we have larger events in the building where we deliver a dining experience that fits the format our users need.

We are looking for our new caterer or cook, who wants fixed working hours, a small team where everyone is heard, and a daily life where ideas move quickly from thought to action. If you have a good idea for Monday, it can appear on the buffet on Thursday.

How we work

We are a kitchen team of three, and we share the work equally. There are no tasks that are 'someone else''s, and we pull together, even when it's busy.

We rotate between the stations. You take turns being responsible for the cold, the hot, or the salad. It gives room for new ideas, and everyone can help each other at all stations.

• Your ideas count. Input is valued, ideas are shared openly, and we find together the solutions that matter most: good dining experiences for the house's users.
• All tasks are shared. Washing up, self-check, meeting catering and daily cleaning are a fixed and natural part of the job for all three of us.
• There is room to make mistakes, because we believe that mistakes make us better if we can talk openly about it.

The most important for us

• You have experience of hot meals for over 150 people. You know what it takes to deliver quality, flavor and pace at the same time – every day.
• You are passionate about making good and varied lunch. You create tasty meals with a good balance between greens, fullness and sensible raw material choices. You take the season into account and have an eye for guests' needs and desires, so the lunch includes both familiar favorites and new inspiration.
• You believe that legumes and grain varieties can be the way forward. You are willing to be part of the transition in the canteen for a more climate-friendly production of food
• You think in whole ingredients and smart choices. You are comfortable making your own economic decisions about purchases, quantities and menus with both the budget and the climate in mind. You utilize ingredients fully, consider leftovers in tomorrow's menu and take food waste seriously.
• You cook for people, not just for a buffet. The user experience matters to you: that the food looks appealing, that there is something new to discover, and that the users feel that someone is behind them who wants to help.
• You want to be part of an equal team, where everyone contributes to the whole, and where you help each other across stations. You are responsible and take ownership of your station, your tasks and the kitchen as a whole. You can count on your colleagues, and they can count on you.

In addition we expect that you

Are trained as Chef/Cater/Nutrition Assistant and it is an advantage if you have experience from canteen operations or the hotel/restaurant industry and preferably from private sector.

• Desires to play with the food and try new ideas.
• Enjoy talking with people. Every day you meet about 200 users of the house, casually chatting over the buffet.
• Are social and value good collaboration – both in the kitchen and with colleagues in Administration and Facility, which the kitchen is part of.
• Works in a structured way with time management , can assess taste, appearance, temperature and hygiene.
• Shows up with good humor, professional pride and a clear team spirit.
• You do not need to be a 100 meter master in producing everyday dishes with plant-based proteins, but the desire to learn and develop in this post is a must

We offer

• Fixed working hours: 35 hours per week excluding lunch, start time approx. 7:00–14:30 on all weekdays . No weekends.
• A small team where everyone is heard, and where there is a short distance from thought to action.
• An varied job, where you bake sourdough rolls, develop new products, prepare today's lunch and handle meeting catering.
• Focus on professional development and on making a bit greener food every day.
• A workplace with a positive and forward-looking atmosphere. You will be part of a larger team of 7 employees in total, who value good humor, laughter and a solution-oriented approach.
• 5 weeks of vacation + 5 holiday days to be taken and planned internally within the team
• Salary according to qualifications as well as a lunch and coffee scheme, pension scheme and health insurance.

Does this sound like you?

If you want to hear more about the job before applying, please call the kitchen manager Randi Nybo at tel. 40859882. She will gladly tell you about daily life in the kitchen.

Send your motivated CV to jobkø[email protected] as soon as possible and no later than November 18 . We conduct interviews on an ongoing basis and, if possible, would like to start on December 1 and alternatively January 1 .

We look forward to hearing from you.

Innovatorium Herning A/S · Birk Centerpark 40, 7400 Herning