Sous-Chef for the kitchen at OCC

Calm in the belly, stay on top of the flow and a team that’s happy to follow you. Are you the chef whom the team can lean on when many meals have to go out at the same time? The one who stays calm, keeps an overview and brings everyone along? And are you drawn to leading the team as much as standing at the stoves? Then you could become our new sous-chef.

Start date: As soon as you’re ready

AT OCC

A kitchen moving towards even more

At OCC the scale is large and can challenge most. It requires planning, overview and good business sense when, during a typical day, food is prepared for conferences, meetings, small and large events and for our restaurant in Hotel Odense.

We are ambitious with the development of our kitchen and as we are in full swing increasing capacity at OCC and Hotel Odense, we are expanding the sous-chef team and seeking more skilled colleagues.

ABOUT THE JOB

The Kitchen Chef’s right-hand and the team’s steady anchor

As Sous Chef you are part of the kitchen management. You lead the daily production, act as the Kitchen Chef’s deputy and have responsibility for ensuring that the food, the team and the flow come together from the first mise en place to the final plating.

Your primary areas of responsibility will be

• Production and flow

You plan and lead production based on the event calendar and orders, distribute tasks and ensure that everything goes out on time and in the right quality.

• Leadership on the floor

You lead the team on shifts, give clear directions, follow up and provide feedback. When the Kitchen Chef is not present, you have responsibility for the kitchen.

• Planning

You contribute to duty rosters and staffing so we have the right people at the right times.

• Raw materials and economics

You handle raw material ordering, goods receipt and storage and actively work to keep food waste down and the kitchen percentage in check.

• Food safety

You ensure that self-checks, hygiene and allergen handling are in order every day and in line with our Green Key certification.

• Menu development

You develop dishes and seasonal menus with the Kitchen Chef and translate ideas into recipes that can withstand large volumes.

• Training and development

You train new colleagues and apprentices and help raise the professionalism of the entire team.

• Cross-functional collaboration

You are the kitchen’s link to sales, the events department and service when orders, special diets and last-minute changes need alignment.

You report to the Kitchen Chef, Kenneth Schärfe, and join the kitchen leadership together with him and your sous-chef colleagues. The kitchen team consists of chefs, gourmets, caterers, butchers, dishwashers, helpers and trainees, and you will have many colleagues across OCC and OSE.

Working hours are variable with a main focus on daytime. There will also be evening and weekend shifts.

WHO ARE YOU?

A calm hand, a clear voice and a team that follows along

You are a trained chef and have several years of experience from professional kitchens, where you have had responsibility for a shift, a section or a team, preferably as Sous Chef, Head Chef or section supervisor.

We particularly value that you

• Maintain calm and overview when pace increases, so the team can work confidently around you.
• Are structured and plan ahead. For you, mise en place also applies to work schedules, orders and the day’s priorities.
• Communicate clearly and properly, both during busy times and in difficult conversations, and you give and receive feedback willingly.
• Create followership by leading from the front, being fair and consistent and making your colleagues better. People follow you because they want to, not because they have to.
• Take pride in your craft and uphold taste, color and presentation, even when producing large numbers of portions.
• Have a head for numbers and understand how raw material consumption, food waste and staffing affect the economy.
• Can communicate confidently in Danish, which is the kitchen’s common working language, including food safety, allergens and work plans.

Most importantly: You are drawn to the role of the one who makes the team and the day succeed, not only to the cooking itself.

WHAT WE OFFER

A key role in a kitchen with direction

• Permanent full-time employment.
• Salary according to qualifications and proper terms of employment as an Employee.
• A place in a new kitchen leadership with real influence on working environment, professionalism and community.
• Large tasks and great variation. No two weeks are the same.
• Perks such as staff meals, active staff association, health scheme and the possibility of tickets to selected events.

DOES THIS SOUND LIKE YOU?

Send your application and CV via the link below.

Don’t wait too long. We conduct interviews on an ongoing basis and hire when we have found the right person.

If you have questions about the position, you are welcome to contact the Kitchen Chef, Kenneth Schärfe.

You can get to know us better at occ.dk, ose.dk and on our social media.