🍃 Kok med smag for økologi, sæson og egen have

This position requires a professionally trained cook with mid-level experience, ideally with a background in banquet, conference, or a la carte cooking. The candidate should have a strong passion for flavor, organic ingredients, sustainability, and seasonal produce, reflecting a commitment to ecological and local sourcing principles. Experience working in a busy kitchen environment with a collaborative and humorous team atmosphere is essential, along with qualities such as responsibility, flexibility, and reliability. The role demands willingness to work evening and weekend shifts as needed. The cook will have the creative freedom to develop menus and influence seasonal dishes, contributing to the evolution of the establishment's gastronomic offerings. Additionally, there is an emphasis on mentoring and developing colleagues and trainees, highlighting leadership and team development skills. The workplace is situated in a rural setting with a focus on nature, featuring its own herb, berry, and fruit gardens, as well as a large greenhouse, underscoring the importance of farm-to-table practices. Benefits include a supportive, family-like work environment, collective bargaining agreements, pension, health insurance, and opportunities for further education and training. Overall, the ideal candidate combines solid vocational culinary education with practical experience in sustainable, organic cooking, creativity in menu design, and a proactive, team-oriented work ethic.