Souschef til Vestre Skole

The role of Souschef at Vestre Skole requires a seasoned culinary professional with extensive experience in kitchen leadership and operations. As a lead-level position with significant experience points, the candidate must demonstrate strong expertise in managing kitchen staff, coordinating food preparation, and ensuring high standards of food quality and safety. Vocational education background indicates practical culinary training, emphasizing hands-on skills in cooking techniques, menu planning, and kitchen hygiene. The souschef will be responsible for supporting the head chef in daily kitchen management, supervising junior cooks, and maintaining efficient workflow under high-pressure conditions. Key competencies include knowledge of food safety regulations, inventory control, and the ability to train and mentor kitchen personnel. The candidate should possess excellent organizational and communication skills to collaborate effectively with the culinary team and school administration. Experience in a school or institutional kitchen setting is advantageous, highlighting the ability to prepare nutritious meals that meet dietary requirements and standards. Overall, the souschef must combine culinary expertise with leadership capabilities to contribute to a well-run kitchen environment that delivers quality meals consistently.