Souschef til det kolde – vær med til at skabe velsmag og velvære i en lille kantine

The role requires a Souschef specializing in cold kitchen operations within a small canteen environment, working closely with a small team of three colleagues. Key competencies include strong expertise in preparing and presenting cold dishes with high attention to quality, detail, and visual appeal. Experience in meeting catering with a focus on variety, finish, and meticulous presentation is essential. The candidate should have solid professional culinary skills, preferably with formal training as a smørrebrødsjomfru or caterer, and prior experience in canteen or large kitchen settings. Responsibilities extend to supporting the hot kitchen section as needed, contributing to daily planning and coordination, and stepping in as deputy for the kitchen chef during absences. The role also involves gradual introduction to souschef duties, including administrative tasks. Personal attributes sought include a positive, responsible, and hardworking attitude, enjoyment of teamwork in a small group, and excellent interpersonal skills to engage warmly with colleagues and guests. The position offers a full-time schedule Monday to Friday, early morning to mid-afternoon hours, with no weekend work, within a supportive, high-morale workplace emphasizing well-being and professional development. Benefits include access to training programs, pension, health schemes, and employee discounts. Overall, this role suits a lead-level culinary professional with specialized cold kitchen expertise, leadership potential, and a customer-focused, collaborative mindset.