Executive Chef: Menu Vision & Kitchen Leadership

Woopel; Randers Kommune; On-site; DKK 69,000 - 94,000; Full time

Job summary

Woopel in Randers, Denmark, seeks an experienced Executive Chef to lead kitchen operations, plan menus, ensure quality, and mentor staff.

Ideal candidates hold a Culinary Arts degree or equivalent, have at least five years in a similar role, and demonstrate leadership, teamwork, and trend awareness.

This contract position offers a competitive salary and the chance to influence the dining concept in a fast-paced, demanding environment, with a focus on local sourcing and cost control.

Qualifications

• Degree or diploma in Culinary Arts or equivalent experience as an Executive Chef.
• Minimum of 5 years experience working in a similar role within a restaurant setting.
• Strong leadership skills with the ability to motivate and manage a team effectively.
• Excellent knowledge of current culinary trends and techniques.
• Creative mindset with the ability to develop new menu items.
• Strong communication skills and ability to work under pressure in a fast-paced environment.

Responsibilities

• Create menus reflecting restaurant concept and vision.
• Oversee all aspects of food preparation to ensure high quality standards.
• Manage kitchen staff including training, scheduling and evaluations.
• Ensure compliance with health and safety regulations in the kitchen.
• Source and select high-quality ingredients from local suppliers.
• Monitor food costs to maintain budgetary goals.

Skills

Leadership

Menu planning

Food quality control

Staff management

Communication

Creative thinking

Trend awareness

Education

Culinary Arts degree or equivalent

Job description

Woopel in Randers, Denmark, seeks an experienced Executive Chef to lead kitchen operations, plan menus, ensure quality, and mentor staff.

Ideal candidates hold a Culinary Arts degree or equivalent, have at least five years in a similar role, and demonstrate leadership, teamwork, and trend awareness.

This contract position offers a competitive salary and the chance to influence the dining concept in a fast-paced, demanding environment, with a focus on local sourcing and cost control.