Seasonal Executive Chef: Lead High-Volume Kitchen

WaveWorks; Aalborg; On-site; DKK 80,000 - 108,000; Part time

Job summary

WaveWorks in Aalborg, Denmark, seeks a Seasonal Executive Chef to oversee the culinary operation, create menus, manage orders and inventory, and train kitchen staff. You will ensure high standards of food quality, presentation, and safety in a fast-paced setting.

Responsibilities include seasonal menu development with local ingredients, cost control, supplier relationships, and staff supervision to maintain productivity and excellence throughout the season.

Qualifications

• Minimum of 3 years experience as an Executive Chef in a high-volume restaurant or hotel setting.
• Culinary degree or equivalent experience preferred.
• Strong leadership skills with the ability to motivate and train kitchen staff.
• Extensive knowledge of cooking techniques, menu creation and current food trends.
• Ability to work in a fast-paced environment while maintaining composure under pressure.
• Excellent time management skills.
• Proficient in English; Danish language skills are a plus.

Responsibilities

• Create and implement seasonal menus that reflect local ingredients and current food trends.
• Manage food orders and inventory to ensure adequate supply levels while minimizing waste.
• Train and supervise kitchen staff to maintain high levels of productivity and performance.
• Ensure all food is prepared in a timely manner and meets quality standards.
• Maintain a clean organized kitchen environment at all times.
• Monitor food costs to stay within budgetary constraints.
• Develop relationships with local suppliers to source high-quality ingredients.
• Comply with all health code regulations and maintain proper food safety practices.

Skills

Leadership

Menu creation

Food safety

Time management

English and Danish

Education

Culinary degree

Job description

WaveWorks in Aalborg, Denmark, seeks a Seasonal Executive Chef to oversee the culinary operation, create menus, manage orders and inventory, and train kitchen staff. You will ensure high standards of food quality, presentation, and safety in a fast-paced setting.

Responsibilities include seasonal menu development with local ingredients, cost control, supplier relationships, and staff supervision to maintain productivity and excellence throughout the season.