Sous Chef

Be part of something bigger

Are you a strong culinary professional who is passionate about good craftsmanship and thrives with responsibility? And would you like to help set the direction for the kitchen at a hotel where ingredients, quality and responsibility are at the center?

Then you may be our new sous-chef at Gl. Avernæs Sinatur Hotel & Conference.

With us we cook with thoughtfulness - for the guest, for colleagues and for the surroundings. We work with good ingredients, preferably local and organic, and we do not compromise on taste, aesthetics or good craftsmanship.

A central role in the kitchen

As sous-chef you will be the head chef's right-hand and play an important role in the daily operations and development of our kitchen.

You will become part of a professionally strong and ambitious team, where together we create great gastronomic experiences - from conferences and parties to Restaurant Garvin and special events.

You should both enjoy standing at the stoves yourself and be able to take responsibility, create an overview and lead when the pace is high.

Your tasks will include

• be

involved in ensuring the daily operation and planning in the kitchen

• lead

and motivate the team in close collaboration with the head chef

• ensure

high and consistent quality in our gastronomy

• actively

contribute to menu development and new gastronomic ideas

• have

an eye for ingredient usage, finances and minimising food waste

• ensure

good workflows, structure and a good working environment

• take

responsibility for the kitchen when the head chef is not present

• be

involved in developing both colleagues, apprentices and our shared professionalism

Who are you?

We imagine that you are a trained chef and have solid experience from a professional kitchen. You may already have experience as a sous-chef or with a similar responsibility - but the most important is that you have the desire and the abilities to take the next step.

We imagine that you

• are

passionate about gastronomy and good craftsmanship

• work

in a structured way and keep an overview - even when busy

• take

responsibility naturally and lead by example

• are

a team player who can bring others with you

• have

an understanding of both quality, ingredients and finances

• are

curious and want to develop both yourself and the kitchen

• contribute

to a culture of high professionalism, respect and good humor

With us you get

A key position in a kitchen with ambitions - and at the same time a workplace where we believe that a good work-life balance and strong results go hand in hand.

You will receive, among other things

• employment

under a collective agreement - this applies to all our employees

• an

attractive remuneration package including pension and health scheme

• great

influence on daily operations and the gastronomic development

• a

close collaboration with the head of the kitchen and the rest of the hotel's management

• capable

and engaged colleagues

• opportunity

for personal and professional development

• opportunity

for development in a hotel chain with six unique hotels

• a

unique workplace in the middle of the south Funen nature with forest, park and Helnæs Bugt right outside the door

About Sinatur

Sinatur Hotel & Conference consists of six unique hotels, all located in scenic natural surroundings. We work purposefully with responsible operations and take pride in looking after the people and environments we are a part of.

Our core values are presence, gastronomy and nature , and they shape how we run and develop our hotels.

We are B Corp certified, and all six of our hotels have the Organic Eating Label in silver, which means that 60-90 % of our purchased food and beverages are organic.

Would you like to know more about who we are and what we stand for?

Read more about Sinatur and our work with responsibility here

https://www.sinatur.dk/ansvarlighed/samfundsambition/

Shall you join?

Apply for the position via the link below.

We hold interviews on an ongoing basis and hire when we have found the right candidate.

If you have questions about the position, you are very welcome to contact the head chef Martin Riber at [email protected] or phone 26 68 13 95 .

We look forward to hearing from you.