Executive Chef (Køkkenchef)

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Dragør

Our Customer (SAS) is expanding it's business in Copenhagen and we are subsequently looking for a culinary professional to head our team in the Hot Kitchen and supporting our Scandinavian colleagues in developing tomorrows culinary offerings to SAS.

If you have prior experience in managing a kitchen - maybe even in a catering environment, you can be the profile we are looking for. We are located in Dragør, next to the airport.

Scope of the role:

Menu Development and Execution Support:

· Collaborate closely with the Head of Menu Design in the comprehensive development and seamless execution of all menus, ensuring alignment with established culinary concepts, cyclical menu changes, and effective menu presentations for our client.

· Provide active input and contribute culinary expertise to the menu design process, incorporating Scandic principles of fresh, seasonal ingredients and clean flavors.

Team Building:

· Take ownership of creating and nurturing a high-performing team within the hot kitchen and slicing departments, fostering a positive and collaborative work environment characterized by a proactive and professional attitude. The team should be able to grow through strong management

Daily Production Excellence:

· Oversee and ensure consistent daily production of all food items, adhering to the highest standards of quality and presentation across all menu concepts.

· Conduct regular quality checks and provide hands-on guidance to the team to maintain exceptional culinary standards that meet expectations.

Production Optimization:

· Develop and implement robust and efficient production plans, optimizing resource allocation to meet demanding flight schedules and production volumes.

· Identify and implement strategies to reduce waste, streamline processes, and enhance overall efficiency while maintaining the highest levels of food safety and quality.

Main Duties & Responsibilities

Ensure adherence to all safety and work environment regulations for staff in the hot kitchen and slicing departments.
Maintain a high level of culinary quality and cleanliness in accordance with service level agreements, Newrest regulations, and food safety standards.
Guarantee correct allergen segregation, labelling, contamination prevention, and processes.
Monitor daily production and the vacuum production plan.
Lead, mentor, develop, instruct, and train staff, and enhance their skills according to the competence matrix.
Manage staff scheduling to ensure adequate coverage and cultivate a positive and collaborative work environment.
Actively address all deviations, develop action plans and implement corrections with clear communication.
Maintain a strong focus on KPIs and target achievements, including productivity, waste reduction, and cost management.
Review new menus and rotations in advance, ensuring all necessary requirements are in place.
Optimize the production plan and daily tasks for efficiency.
Review data in Winrest and data sheets, ensuring recipes are strictly followed in line with plating guidelines, and provide clear instructions to the team.
Ensure all Critical Control Points (CCPs) are accurately captured, registered, and validated.
Produce and execute chef's table presentations.

There will be ocasionally weekend work.

You are requested to live in Denmark or Sweden and able to speak English.

You must pass a security check with the Police, which include a criminal record without marks.

If you have any questions, please call HR Manager Peter Bornæs on [xxxxx]
Kilde: [xxxxx]

Information og data

Denne ledige stilling har jobtypen "Kok", og befinder sig i kategorien "Detail, Restauration og Hotel".

Arbejdsstedet er beliggende i Dragør.

Jobbet er oprettet på vores service den 17.3.2026, men kan have været deaktiveret og genaktiveret igen.

Rapportér

Type: Kok
Sted: Dragør
Ansøgningsfrist: Søndag den 19. april 2026

Rapportér

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