Sous-chef for the canteen at IF Skadeforsikring in Ballerup – responsibility, gastronomy and time off every evening and weekend

Do you want a central role in a large kitchen, where there is pace, many guests around you and a varied daily life? And do you get energy from both being close to the food and helping your colleagues succeed?

Then it may be you we need as the head chef's right-hand.

A large unit with a passion for food and plenty of life

Every day we prepare food for between 800 and 1,300 guests. In addition comes meeting catering and our café, so the kitchen buzzes with activity from the morning, and days rarely look the same.

We are 22 colleagues who together ensure a large and versatile production runs smoothly. Professionalism and quality are high on the agenda, but so is job satisfaction. We help each other, take responsibility and go the extra mile to create a good everyday life – both for our guests and for each other.

Close to the gastronomy and the colleagues

As sous-chef you are the head chef's right-hand and contribute to the kitchen functioning, quality being top, and good collaboration across the sections. When the head chef is off, you naturally take over and ensure continued operation.

You will move around all of the kitchen's sections and step in where you are needed, but you will most often be on the hot section. At the same time you are close to your colleagues. You communicate clearly, take responsibility and help get today's many tasks well to target.

Your tasks will include, among other things, to

• Prepare tasty dishes with the season's best ingredients
• Create an overview and support a good flow across the sections
• Optimize workflows and production in the kitchen
• Collaborate with your colleagues and help them perform even better
• Handle administrative tasks such as stock ordering, invoicing and time registration

Who would fit in well with us?

You are a trained chef and have experience as a sous-chef – or are ready to take the next step. You have a solid gastronomic foundation, particularly from the hot kitchen, and a natural eye for both quality, structure and the good flow in the kitchen.

We also place emphasis on that you

• Maintain an overview and can prioritise when there are many tasks underway
• Communicate clearly and thrive on taking responsibility
• Get energy from good collaboration and from making your colleagues succeed
• Are service-minded and have an eye for the good guest experience
• Meet both guests and colleagues with a positive attitude

What you get with us

You get a role with both responsibility, gastronomy and close collaboration – and the opportunity to apply your professional skills in a large and diverse canteen. In addition you get:

• A permanent position of 37 hours per week
• Working hours Monday-Thursday 06:00-14:00 and Friday 06:00-13:30 – with time off every evening and weekend
• A large kitchen team with high professionalism and a focus on job satisfaction
• A solid back-end in Compass Group with many development opportunities
• Good employment terms according to the collective agreement with 11% employer-paid pension, 10% supplementary pension account, health plan and employee discounts

Are you going to be our new sous-chef?

Then send your CV with a few words about yourself today. We invite to interviews on an ongoing basis.

We look forward to welcoming our new colleague to our team as soon as possible – or by agreement.

If you have questions about the position, you can write to Head Chef Camilla Ellingsgaard at [email protected].

Please note that we only receive applications via the application link.