Smørrebrøds-/catering trainee at Spisehuset

Would you like to train as a gastronomy student with a specialization in open-faced sandwiches (smørrebrød) and catering, and are you passionate about working with a focus on sustainability, ecology and health? Do you also want to be challenged and improve at a school with a focus on learning, gastronomy and development? Then you may be the gastronomy pupil we are seeking for Hotel- and Restaurant School’s dining facilities.

We are looking for an independent, engaged and cheerful pupil. As a pupil in the Spisehuset, you will have an challenging internship where you become part of our team, which every day prepares food for around 350 guests.

At Hotel- and Restaurant School you will become part of our exciting journey to elevate gastronomy, everyday food and hospitality to new heights. We create a vocational school that, through stimulating learning frameworks and a high standard in our own practice, helps raise both the professional level and the students’ well-being.

The team

You will become part of the team in Spisehuset, which in addition to the head of the dining venues consists of five employees. We place a high value on teamwork and take pride in giving our guests in Spisehuset an exciting dining experience and inspiring hospitality every day.

Responsibilities and tasks

As a pupil in the dining venues you join the team on equal terms with your colleagues. You participate in the daily operation, where we serve our guests. Here you will work with and learn about all kitchen functions, including preparation of cold, warm and hot dishes as well as plating the food. You will also become familiar with menu planning and purchasing.

Your primary tasks

• Participate in the daily operation of the dining venues.
• Prepare and plate the day’s menu, salads and sandwiches.
• Take care of hosting the guests at the dining venues.
• Produce various cakes, desserts and baked goods.

About you

You have completed the basic course and wish to train as a gastronomy professional with a specialization in smørrebrød and catering.

In addition, we expect that you

• Are reliable, flexible and have good teamwork skills.
• Are curious and interested in learning new things.
• Can work independently under supervision.
• Are passionate about learning to cook with a focus on sustainability, ecology and health.

We offer you

An exciting and versatile job at a school with gastronomy, hospitality, people and learning at the center. We offer an informal environment with engaged colleagues and a lunch arrangement worth bragging about. We prioritize a good work-life balance.

You can meet your future colleagues right here.

Employment conditions

The position is intended to start on January 1, 2027.

You will be employed and paid according to the collective agreement between 3F and the state as well as the OAO-S joint agreement.

The position is 37 hours per week and will typically fall in the time frame 7:00-14:30, but until 14:00 on Fridays.

Please note that we have a smoke-free working time and that we, in connection with the recruitment, will obtain a child protection certificate.

Interested?

If you have questions, you are welcome to contact the head of dining venues, Michael Wang Dinesen, at telephone 41 32 08 35.

Application and deadline

Send us a motivated application, your CV and relevant education documents no later than November 20, 2026. We only accept applications via the link on our website.

We expect to hold interviews in weeks 49 and 50 with expected start on January 1, 2027.

We see diversity as a strength and encourage all interested candidates to apply – regardless of personal background. We look forward to hearing from you!

About Hotel- and Restaurant School

We will enrich and delight the world with sustainable gastronomy and hospitality. To reach the goal, we need changes – in the world and at the school. Our 150 employees are in the middle of a development process and working to create craftsmen who boldly, industriously and creatively master sustainable gastronomy, culinary craftsmanship and hospitality. At our school, it has since 1922 been about food and hospitality. We are the industry’s school with vocational education programs, 10th grade, EUX and course activities, and train daily 850 students and learners. Read more about us in our strategy .