Souschef til Favrholm Campus – vær med til at løfte et moderne, ambitiøst køkken

This lead-level Souschef position at Favrholm Campus requires strong leadership and culinary expertise to support and elevate a modern, ambitious kitchen environment. The role demands advanced skills in kitchen management, including overseeing daily operations, coordinating kitchen staff, and ensuring high standards of food quality and presentation. Experience in menu planning, inventory control, and maintaining hygiene and safety standards in compliance with relevant regulations is essential. The candidate should possess excellent organizational and communication abilities to foster teamwork and efficiency in a fast-paced setting. A deep understanding of contemporary culinary techniques and trends, along with the ability to innovate and adapt menus to meet diverse dietary needs, is important. While specific education requirements are not detailed, a background in culinary arts or hospitality management combined with substantial hands-on experience in a leadership role within professional kitchens is implied. The Souschef will play a critical role in training and mentoring kitchen personnel, promoting continuous improvement, and contributing to the overall success and reputation of the kitchen at Favrholm Campus.