Køkkenmedarbejde

The position requires practical culinary skills, including planning and preparing daily meals for a large group of approximately 118 individuals, consisting of 88 students and 30 staff members. Candidates should have a relevant educational background such as chef, dietitian, kitchen assistant, or similar qualifications, demonstrating foundational knowledge in food preparation and nutrition. Experience in cooking for large groups is essential, ensuring efficiency and consistency in meal service. The role emphasizes a commitment to green and climate-friendly cooking practices, indicating a focus on sustainability and environmentally conscious food choices. The candidate must be capable of working independently while maintaining composure in a fast-paced environment, showcasing strong organizational skills and the ability to manage multiple tasks simultaneously. Additionally, interpersonal skills are important, as the role involves interaction with young people, including those with special needs, and teaching kitchen students about cooking and good kitchen habits. Flexibility and teamwork across different disciplines are also valued, reflecting a collaborative and adaptable work environment. The position is part-time (90%, 33 hours per week) with fixed working hours on weekdays from 7:00 to 14:30, requiring reliability and punctuality. Overall, the ideal candidate combines culinary expertise, experience with large-scale food preparation, pedagogical ability, and a proactive attitude towards sustainability and teamwork in an educational setting.