This role requires a skilled konditor/kagebager (pastry chef/baker) with practical experience in baking both traditional bread, sourdough, and a variety of cakes. Candidates should demonstrate proficiency in hands-on baking techniques, product development, and experimentation with new recipes to contribute creatively to the bakery's assortment. The position involves working independently and responsibly within a small team of 5-6 bakers, emphasizing collaboration, a positive attitude, and contributing to a respectful and enjoyable work environment. Physical stamina is essential, as the job requires standing and moving throughout the shift, which runs from early morning (approximately 02:30 to 10:30). Fluency in Danish is necessary for effective communication. Reliability and punctuality are critical, along with the ability to maintain a stable work schedule of 37 hours per week, with some flexibility. The role offers a structured work environment with fixed hours, regular days off including every other weekend, and holiday closures. The bakery values employee well-being, respect, and work-life balance, providing opportunities to influence the product range and participate in a supportive team culture. Overall, the ideal candidate combines technical baking skills, creativity, independence, and teamwork within a customer-focused bakery setting.