Head Chef

Nordic Hotels & Resorts; Københavns Kommune; On-site; DKK 600,000 - 900,000; Full time

Benefits offered by this job

Creative playground

Shape dynamic hotel brand

Unique daily variety

Four free nights per year

Staff discounts across chain

Job summary

Nordic Hotels & Resorts invites a passionate Head Chef to lead and shape the culinary identity at Hobo Copenhagen. You will work hands-on, mentor a kitchen team, and drive menu development while balancing food cost targets.

This role sits on-site, demanding energy during peak evenings and weekends and close collaboration with F&B leadership. You will champion a cohesive kitchen culture, maintain food safety, and build a standout reputation for the new Copenhagen concept within our lifestyle

Qualifications

• Relevant culinary training and proven experience leading a professional kitchen team.
• Seasonal menu development and modern dining concept experience.
• Experience with staff scheduling, purchasing, stock management, and food cost control.
• Strong knowledge of food safety, allergen management, and kitchen hygiene systems (e‑smiley).
• Fluent in English, written and spoken.
• People-focused leader with strong communication and mentoring skills.

Responsibilities

• Lead daily kitchen service with a hands-on presence, ensuring high culinary standards.
• Create and update seasonal menus, aligning with the brand identity.
• Onboard, train, and coach kitchen colleagues and stewarding staff.
• Oversee staff scheduling, ordering, stock rotation, and food cost controls.
• Maintain food safety and allergen standards while supporting sustainability practices.
• Coordinate with managers to ensure smooth preparation, timing, and service flow.

Skills

Leading kitchen team

Menu development

Food cost control

Food safety & allergens

Fluent English

Team mentoring

Education

Culinary training

Tools

Kitchen management tools

Digital scheduling tools

Job description

We're looking for a Head Chef with a passion for food, culture, and community to join our team at Hobo Copenhagen. Opening in February 2027, you will shape our culinary identity and set the scene from day one. Are you a hands‑on kitchen leader who thrives in dynamic environments, loves working alongside your team, and brings fresh, creative energy to work? Someone who crafts vibrant food experiences that bring people together? Then keep reading.

About Hobo

Yes, Hobo Copenhagen will be a lifestyle hotel. But more importantly, it will be a community. A place where we live, work, create, learn, and have fun together. A space for the curious, the social, and the young at heart. Since day one, with our sister hotels in Stockholm, Helsinki and Oslo, Hobo has been about more than rooms, it's about experiences, culture, and connection. With our vibrant restaurant, bar, event spaces, and local footprints, we will be constantly evolving. Always in beta. Always moving. We live by three core values: professional, passionate, and playful — and we expect the same from you.

About The Role

As our Head Chef, you will lead all kitchen operations across Hobo Copenhagen, taking overall responsibility for our restaurant, all‑day café, cocktail bar food, breakfast and conference. In a typical week, your time will center around dynamic, fully on‑site shifts across all days of the week, with a heavy emphasis on leading service during peak evening and weekend periods (typically starting around 11:00 and running through to midnight). You’ll spend your days working directly on the pass alongside your team, mentoring chef’s, managing stewarding routines, managing the schedule, and handling ordering and inventory control. You’ll also balance daily service with weekly menu development sessions alongside the Bar & Restaurant Manager and F&B Manager, testing new seasonal ideas and sharing concepts that fit Hobo’s playful culture. Ultimately, you are here to build a cohesive, motivated kitchen team, run an efficient and food‑safe kitchen, and establish a standout culinary reputation for Hobo Copenhagen while consistently meeting food cost and sustainability targets.

What you’ll do

• Lead daily kitchen service with a strong hands‑on presence, ensuring high culinary standards, consistency, and timely delivery across all outlets.
• Create and update seasonal menus, sharing dishes, and creative food initiatives that align with Hobo’s brand identity.
• Onboard, train, and coach kitchen colleagues and stewarding staff, fostering a respectful, positive, and supportive kitchen culture.
• Oversee staff scheduling, handle sick calls, manage ordering, stock rotation, and food cost controls to minimize waste.
• Maintain strict food safety and allergen standards, while supporting Hobo's sustainability practices such as waste sorting and resource management.
• Coordinate closely with the Bar & Restaurant Manager and F&B Manager to ensure smooth preparation, timing, and service flow.

Desired Qualifications

• Relevant culinary training and proven experience leading a professional kitchen team.
• Strong culinary expertise with a background in developing seasonal menus, sharing concepts, and modern dining experiences.
• Solid grasp of kitchen administration, including staff scheduling, purchasing, stock management, and food cost control.
• In‑depth knowledge of food safety, allergen management, and kitchen hygiene systems (e‑smiley).
• Fluent in English, both written and spoken.
• A people‑focused leader who excels at communication, calm problem‑solving under pressure, and team mentorship.

Bonus if you

• Are fluent or proficient in Danish or any of the Scandinavian languages.
• Have experience launching pop‑up culinary concepts, chef collaborations, or high‑volume lifestyle restaurant openings.
• Have prior experience using modern kitchen management and digital staff scheduling tools.

What we offer

As a full‑time employee at Hobo Copenhagen, you are also a member of Strawberry and Nordic Hotels & Resorts, which gives you a lot of benefits.

• A creative playground where your ideas actually come to life.
• The chance to shape one of Copenhagen's most dynamic new hotel brands.
• A role where no two days are the same and you can leave your personal imprint.
• Four free nights at a hotel of your choice in our hotel chain per year.
• Staff prices in all chain restaurants and hotels (Strawberry).

Employment type

This position is a full‑time position, the lead for the kitchen team and reporting to the F&B Manager, Gobo Hansen. Flexibility in scheduling is required, including availability for evenings and weekends depending on the activity.

Are we a match?

If you meet these requirements and are ready to create, connect, and curate the food scene at Hobo Copenhagen from the inside out, we'd love to hear from you.

Application deadline: 1st of November 2026.

Start date: January 2027.

For questions regarding the role, please reach out to F&B Manager, Gobo Hansen, at [e-mail].