Executive Chef - Lead Fine-Dining Menu & Team

Woopel; Vejle; On-site; DKK 104,000 - 133,000; Full time

Benefits offered by this job

Visa sponsorship

Job summary

Woopel in Vejle, Denmark, seeks an Executive Chef to lead a high-end kitchen with creativity and strong leadership. You will develop menus, oversee all cooking, plating, and presentation, and maintain top quality and safety standards.

The role requires a minimum of five years in an executive kitchen, with a track record in fine dining. Availability for evenings, weekends, and holidays is expected as part of a demanding but rewarding position.

Qualifications

• Minimum 5 years of experience as an Executive Chef or equivalent role.
• Proven track record of creating menus in fine dining or upscale restaurants.
• Strong leadership to motivate and manage a team effectively.
• Excellent knowledge of culinary techniques ingredients flavor profiles and presentation methods.
• Up-to-date understanding of food safety regulations and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Availability to work evenings weekends and holidays as needed.

Responsibilities

• Create and develop new menu items that reflect the restaurant's concept and style.
• Oversee all aspects of food preparation including cooking plating and presentation.
• Maintain high standards of quality control ensuring all dishes meet the restaurant's standards.
• Train and manage kitchen staff including scheduling performance evaluations and disciplinary actions if necessary.
• Manage inventory and order supplies to ensure smooth kitchen operations.
• Plan events or promotions featuring unique menus in collaboration with management.
• Ensure compliance with food safety regulations and maintain a clean kitchen environment.

Skills

Executive chef experience

Menu development

Leadership

Culinary techniques

Food safety

Working under pressure

Job description

Woopel in Vejle, Denmark, seeks an Executive Chef to lead a high-end kitchen with creativity and strong leadership. You will develop menus, oversee all cooking, plating, and presentation, and maintain top quality and safety standards.

The role requires a minimum of five years in an executive kitchen, with a track record in fine dining. Availability for evenings, weekends, and holidays is expected as part of a demanding but rewarding position.