STUDIO MARE - Chef position København V

Mangia; København; Hybrid; DKK 480,000 - 600,000; Full time

Benefits offered by this job

Discounts at sister restaurants

Career progression opportunities

Above-average salary

Job summary

Mangia in Copenhagen is seeking a dedicated Sous Chef to join our kitchen team in one of the city’s hottest restaurant openings. You will lead a busy service, ensure high standards and collaborate with a professional, ambitious team.

We value strong leadership, hands-on mentoring, meticulous food hygiene, and the ability to create exciting menus while respecting seafood traditions.

Qualifications

• 3–5 years of experience in a professional kitchen, including sous chef or senior chef de partie.
• Professional training as a cook or equivalent experience.
• Strong technical skills in hot and cold kitchen techniques.
• Experience leading teams, including training, planning and quality assurance.
• Good understanding of food hygiene, allergens and dietary considerations.
• Ability to work effectively under pressure and maintain focus on detail and consistency.
• Strong communication skills in a multicultural team.
• Proactive, solution-oriented approach to work.
• Responsible with high work ethic and commitment to high-quality food.
• Flexibility in working hours, including evenings and weekends.
• Respect for diversity and creating a safe working environment.
• Deep knowledge of gastronomic culture and seafood preparation.

Skills

Team leadership

Quality assurance

Communication

Working under pressure

Food hygiene knowledge

Multicultural teamwork

Flexible hours

Education

Professional cook training

Job description

We are looking for a Sous Chef committed and experienced to join our kitchen team. The position is ideal for someone who thrives in a busy gastronomic environment and in one of the hottest restaurant openings in Copenhagen, who has a keen eye for quality and wants to develop their professional skills in collaboration with a professional and dedicated team.

Qualifications / Requirements

• Minimum 3-5 years of experience in a professional kitchen, including documented experience as Sous Chef or senior Chef de Partie.

• Professional training as a cook or documented experience at a similar level.

• Strong technical skills in hot and cold kitchen techniques.

• Experience with leading teams, including training, planning and quality assurance.

• Good understanding of food hygiene, allergens and dietary considerations.

• Ability to work effectively under pressure and maintain focus on detail and consistency.

• Strong communication skills and the ability to work in a multicultural team.

• Positive, proactive and solution-oriented approach to work.

• Responsible, with high work ethic and commitment to delivering food of high quality.

• Flexibility in working hours, including evening and weekend work.

• Respect for diversity and the ability to create a safe and respectful working environment.

• Deep knowledge of the gastronomic culture and the raw material linked to it.

• Deep knowledge of seafood preparation and culture.

We offer

• Professional and competent colleagues.

• A professional and talented team that values collaboration and professional pride.

• Openness to your ideas and room for professional influence on menus and workflows.

• Ample opportunity to acquire new knowledge and develop your skills within the profession.

• Opportunity for increased responsibility and career opportunities internally.

• Above average salary compared to the industry.

• Employee benefits such as discounts at sister restaurants.

If you are goal-oriented, motivated and ready to take on responsibility in a highly professional environment, we would love to hear from you. Please send us your application and CV — we look forward to meeting you and discussing how you can contribute to our kitchen.