Head of Meal Service and Satellite Kitchens

Unit for Food and Drink at Rigshospitalet seeks a functional manager who has the desire and courage to help develop a new approach to the work with meal hospitality and service at Rigshospitalet

Do you have a big heart for hospitality and service, and will you go the extra mile that is sometimes needed to provide the best help and service right to the patient?

Rigshospitalet has an ambition that the quality of the food and meals shall be significantly raised. It is not a task solved in the pots alone. The work with preparation, plating, serving and service around the patient is at least as important for the patients' food and meal experience.

Therefore we are now looking for a leader to lead the way so that meals and hospitality are solved with high professionalism and expertise.

At Rigshospitalet we would like to give a promise to our patients that

• They have influence on what and when they eat
• They are offered honest and recognizable food that tastes lovely
• The staff follow up on whether they get enough to eat and drink

As a functional manager in this newly created position you will help ensure that these promises are fulfilled and define the hospitality task together with care and dietitians. A task that will vary a lot depending on which department and patient is involved. A task that will only develop in both content and scope in the coming years.

We are looking for a leader who

• Sees hospitality and service as a central part of creating a good meal
• Has proven experience in working with hospitality and service
• Can establish a solid basis for how Rigshospitalet can lift the patients' meal experience, and get it out into life
• Can see opportunities and solutions regarding creating a culture and operations around food and meals at Rigshospitalet, where patients have greater influence on what and when they eat
• Has proven managerial experience in service professions and can be a professional beacon for the staff
• Is able to involve and collaborate with several different professional groups from across Rigshospitalet, e.g. dietitians, nurses, cleaning assistants and service assistants
• Is a leader who cares about his/her staff and can lead with trust, integrity and clear direction.

We offer

• A workplace where we insist that it must be fun and safe to go to work
• A central role as the link between the kitchen and the departments
• A position where you help shape content and form in the future meal service at Rigshospitalet
• Responsibility for about 30 meal hosts, who are responsible for preparation, plating and serving right out at the patients in the local department kitchens
• An management team with high well-being and security

Employment terms

Full-time position with start by agreement.

Salary and employment terms are in accordance with the applicable collective agreement for leading service personnel

The Unit for Food and Drink has staff at both Rigshospitalet Blegdamsvej and Rigshospitalet Glostrup. It is therefore important that you have the opportunity to and thrive with working at both campuses.

Would you like to know more?

If you want to know more about the position, please contact the functional manager Andreas Buchhave Jensen at Tel.: 28 96 08 30 or email: [email protected]

Interviews will be held in week 44

We look forward to hearing from you!

Read more about a clear direction for the future Service Center here and our shared leadership foundation in the Service Center here .

How to apply

Send your application, CV and relevant educational documents via the link in the advertisement.

Application deadline

Date: 18 October 2026

Who are we

The Unit for Food and Drink (EMD) is part of Rigshospitalet's Service Center.

EMD has in total about 280 employees spread across 2 campuses: Rigshospitalet Blegdamsvej and Rigshospitalet Glostrup. Our employee group spans a wide range – from apprentices, nutrition assistants, butchers, bakers, cooks, hospital assistants to administrative staff.

In EMD we place emphasis on professionalism in our task solving and on being an open and welcoming partner. We strive to be at the forefront when it comes to quality, innovation and efficiency – without compromising staff wellbeing.

We work based on the values of well-being, responsibility, credibility and professionalism. It is therefore entirely natural that you can see yourself in these values and want to work from them.