Souschef til Specialskolen Bramsnæsvig og Specialskolen Bramsnæsvigs Døgn- og Aflastningstilbud

The role of Souschef at Specialskolen Bramsnæsvig and its residential and respite care facilities requires a seasoned professional with substantial leadership experience in culinary operations within specialized institutional settings. Candidates should possess vocational-level education complemented by significant hands-on expertise, reflecting a strong foundation in kitchen management and food preparation tailored to the needs of special education and care environments. The position demands proficiency in menu planning, nutritional considerations, and adherence to dietary restrictions, ensuring meals meet both health standards and the unique requirements of the school's population. Leadership skills are critical, including the ability to supervise kitchen staff, coordinate daily operations, enforce hygiene and safety protocols, and maintain compliance with food safety regulations. Experience points indicate a lead-level role, implying responsibilities such as training team members, managing inventory, and optimizing kitchen workflows. Familiarity with specialized equipment and the capacity to adapt culinary techniques to accommodate diverse dietary needs are essential. The Souschef must demonstrate strong organizational and communication skills to collaborate effectively with educational and care teams, contributing to a supportive environment for students and residents. Overall, the ideal candidate combines vocational culinary training with proven leadership in a specialized institutional context, ensuring high-quality food service that aligns with the mission and standards of Specialskolen Bramsnæsvig and its associated care programs.