Dygtig kok til skolekantiner i Odense

This role requires a skilled and experienced chef with a formal culinary education or equivalent, ideally with a background in canteen or large-scale production kitchens. The candidate must demonstrate expertise in preparing hot meals for a high volume, serving 200-250 people daily, ensuring quality and efficiency in a dynamic educational environment. Key competencies include menu planning in collaboration with management and colleagues, managing inventory through ordering and receiving goods, and maintaining strict food safety and self-control standards. The position demands strong teamwork skills within a small team of four, flexibility to adapt to varying daily tasks, and readiness to participate in special events, including occasional evening and weekend shifts. The ideal candidate is service-oriented, responsible, proactive, and possesses a positive attitude with a professional ambition to uphold high culinary standards. Fluency in Danish and a valid category B driving license are mandatory. The role emphasizes minimizing food waste and using quality raw materials, requiring an environmentally conscious and resource-efficient approach. Organizational skills are vital for logistics and workflow planning in a busy kitchen setting. This full-time position offers structured working hours with some variability and is based in Odense at Syddansk Erhvervsskole. Overall, the role suits a senior-level culinary professional with strong operational, collaborative, and leadership capabilities in a school canteen or similar institutional kitchen environment.