Chef for seafood restaurant in the heart of Copenhagen
If you are a razor-sharp chef with professional pride who is passionate about world-class guest experiences, then you might be the one we are looking for at Skagen Fiskerestaurant in Illum Rooftop Copenhagen!
In collaboration with our Head Chef, you and the rest of your colleagues will create world-class gastronomic experiences for our guests.
The tasks range from à la carte to parties, mainly consisting of good classic seafood dishes, with a focus on craftsmanship and the highest quality ingredients.
This requires you to have high energy levels, a good overview and the ability to keep many balls in the air at the same time. You thrive in a fast-paced environment where exciting challenges are perceived as motivating.
We expect you to be:
- Skilled chef
- Can work independently but also as part of a strong team
- Thrive in a sometimes hectic environment without losing sight of the big picture
- Can contribute to a good working environment
- Has professional pride and is passionate about gastronomy with high quality ingredients
We offer an exciting position in a restaurant with high ceilings and freedom with responsibility. The tone is informal and the company structure is flat. You'll be part of a strong team with happy colleagues, where we focus on high-quality gastronomy and well-being among your colleagues.
Applications are reviewed on a rolling basis and interviews are organised as applications are received.
We look forward to hearing from you.
Do you want to be part of our strong team? - Then send us a written and motivating application and CV via apply now!
Application deadline 15 March 2025,
Skagen Fiskerestaurant works based on Hospitality, Correctness and Loyalty, which is linked to the restaurant chain's roots dating back to 1970, when the first restaurant was established in the old fish warehouses at Skagen harbour. Because of the history, the focus is on the guests, where the "old" etiquette and quality are preserved and brought up to date. The quality of the physical space, the ingredients, their preparation and, not least, the service to the guest, where attentive and personalised service is crucial. The selection and training of each employee is given great attention, both locally and nationally, and is supported by a strong culture and a vision that all guests should experience attentive hospitality.
