Seasonal Menu Lead Chef & Kitchen Team

JobLeader; Randers; On-site; DKK 115,000 - 138,000; Full time

Job summary

JobLeader in Randers, Denmark is seeking an experienced Head Chef to lead the kitchen and craft menus that delight guests. You will design seasonal offerings, order supplies, and oversee daily operations to ensure top quality and efficient service.

The ideal candidate has at least 3 years of chef experience with leadership responsibilities, a culinary background, and a strong focus on food safety, teamwork, and creative plating under pressure. Evening and weekend shifts are required.

Qualifications

• Minimum 3 years of chef experience, with leadership preferred.
• Culinary degree or equivalent training.
• Knowledge of food safety regulations and best practices.
• Creative menu design and plating skills.
• Strong leadership and team-management abilities.
• Excellent time management for busy services.

Responsibilities

• Designing menus that reflect seasonal ingredients and customer preferences.
• Ordering supplies and ensuring proper inventory management.
• Managing kitchen staff, including scheduling shifts and delegating tasks.
• Maintaining food safety standards and ensuring cleanliness in the kitchen.
• Collaborating with the restaurant manager to plan special events or promotions.
• Training new kitchen staff on menu items, techniques, and safety procedures.
• Ensuring consistency in food quality and presentation.
• Staying updated on industry trends and incorporating new ideas into menu items.

Skills

Leadership

Menu design

Time management

Food safety

Creativity

Team motivation

Education

Culinary degree

Job description

JobLeader in Randers, Denmark is seeking an experienced Head Chef to lead the kitchen and craft menus that delight guests. You will design seasonal offerings, order supplies, and oversee daily operations to ensure top quality and efficient service.

The ideal candidate has at least 3 years of chef experience with leadership responsibilities, a culinary background, and a strong focus on food safety, teamwork, and creative plating under pressure. Evening and weekend shifts are required.