Coordinator and Developer for the Rigshospitalet Bakery

Department of Food and Drink at Rigshospitalet seeks a coordinator and production manager.

Do you want to develop good craftsmanship, strong products and a well-functioning production in Rigshospitalet's Bakery?

We are looking for a professionally strong profile with an eye for both quality, product development and operations.

In the Rigshospitalet Bakery we produce pastries for thousands of patients and colleagues, and we believe that good bread and enjoyable flavors make a difference.

Over the past year we have, in collaboration with the bakery Rondo, worked intensively to shift the primary production to sourdough bread and at the same time focus on taste and quality across our entire range.

We will continue to develop our products, strengthen quality and create an even better flow in production. We will challenge habits, find smarter ways of working and develop a range where craftsmanship, taste and quality go hand in hand with safe and efficient operations.

Therefore we are looking not just for someone who can keep production running. We are looking for someone who can see opportunities, translate ideas into action and contribute to developing the bakery professionally and operationally.

Your role: Expertise, development and responsibility

You will become part of a bakery with 6 bakers, 3 packers and up to 4 apprentices. Here you will have the opportunity to put your professional skills into play and make your mark on both products, workflows and everyday collaboration.

Your most important tasks will be

• Ensure high professional quality: Be part of developing and maintaining quality in our bread and other range – with focus on flavor, ingredients, craftsmanship and the final product.
• Develop the range: Contribute ideas, professional knowledge and practical experience when we test new products, further develop existing recipes and identify new opportunities.
• Create a stable and efficient production: Ensure overview, structure and good workflows so that production functions in practice and delivers the quality we want.
• Optimize flow and processes: Identify opportunities to improve production flow, procedures and collaboration, so we use our resources as effectively as possible.
• Coordinate and provide direction: Create alignment between planning, production and quality and ensure that employees know what it takes to succeed.
• Create a good working environment: Contribute to a daily life characterized by integrity, professional pride, trust and good collaboration – even when it is busy.

Who are you?

We imagine you have a solid professional background in food and production. You could be a baker, pastry chef, gastronome or have another relevant vocational education and experience with artisanal food production.

Your educational title is not decisive. What matters is that you have the professional understanding, experience and motivation needed to develop good products and ensure a well-functioning production.

We emphasize that you

• Have a strong professional understanding of raw materials, flavor, quality and production processes.
• Have practical experience in producing foods and a desire to work with product development.
• Can translate professional ambitions into concrete improvements in production.
• Work structurally and have an eye for both detail and the overall production flow.
• Wish to take responsibility, coordinate tasks and provide direction for others.
• Is a good colleague who meets people with integrity, credibility and respect.
• Thrives on achieving results together with others and is willing to challenge existing workflows when there is an opportunity to improve things.

You do not need to be a trained journeyman baker. On the other hand, you must be able to bring your professional skills into play in a production where bread, pastries and quality are the focus.

It is important that you can communicate in Danish.

What do we offer?

We offer a position with wide professional scope and the opportunity to make a clear mark on both products, production and collaboration.

With us you get

• A central role: You will have responsibility and influence on the daily operations and the ongoing development of Rigshospitalet's Bakery.
• Opportunity to develop: You will become an active part of the work to further develop our range, test new ideas and raise the quality.
• Space for expertise: We want to challenge ourselves, learn new things and find even better solutions.
• An engaged team: You will become part of a bakery with bakers, packers and apprentices, where collaboration and knowledge sharing are important.
• A good working environment: We insist that it should be both fun and safe to go to work. Integrity and respect are a natural part of everyday life.
• Flexible working hours and decent conditions: We want to create a framework where work life and private life fit together.

If this sounds like an exciting task and you can see yourself in the qualities we are seeking, we would love to hear from you.

Employment terms

The position is 37 hours per week with start as soon as possible, or by agreement.

The working hours are a combination of night and day shifts.

We produce every day of the year, and there may also be work on weekends and holidays.

Salary and terms of employment are in accordance with the applicable collective agreement for craftsmen, etc.

If you would like further information about the position, you are welcome to contact the functions manager Mathias Krog Holt at tel. 21720947 or at email: [email protected]

Applications, CV and documentation of education should be sent via the link in the advertisement.

Application deadline: November 17, 2026.

Interviews will be held on an ongoing basis.

Who are we

Department for Food and Drink (EMD) is part of Rigshospitalet’s Service Center.

EMD has a total of about 280 employees distributed across 2 sites: Rigshospitalet Blegdamsvej and Rigshospitalet Glostrup. Our workforce spans a wide range—from apprentices, nutrition assistants, butchers, bakers, chefs and hospital helpers to administrative staff.

In EMD we emphasize professionalism in our task execution and to be an open and accommodating partner. We strive to be at the forefront when it comes to quality, innovation and efficiency – without compromising employee well-being.