About the job
Aamanns 1921, located on Niels Hemmingsens Gade in the Inner city of Copenhagen, opened in August 2017. Here taste is paramount, and the service is professional and welcoming.
For lunch, we serve smørrebrød originated from tradition, but in a modern interpretation, cooked with new ideas and intense flavour compositions focusing on good taste and sustainable ingredients. In the evening, we serve 10-course menus, a la carte, inspired by classic dishes, with the same interpretation and focus as our smørrebrød. We have room for 70 guests in the restaurant and 40 guests in our private dining. We are continuously working on development and renewal, and there may be work at addresses other than Aamanns 1921.
- You have at least one year of experience from one or more a la carte restaurants.
- You love food and working with good ingredients.
- You have a sense of quality ingredients and creativity in the kitchen.
- You acknowledge what professional cooking requires and have enough motivation to be part of our philosophy.
- Your work is structured, clean, and purposeful.
- You work independently and take responsibility.
At Aamanns 1921 restaurant, you become part of a highly dedicated team. The commitment is high, focusing on quality ingredients and honest chef craftsmanship. You will also become part of a young, international, and dynamic team that communicates in a respectful and informal tone and a workplace in a great development with a flat management structure, influence, happy and quality–conscious guests, customers, and colleagues.
The position is full time and working hours are all days of the week. Salary by qualifications.
We encourage you to apply for the position if you can see yourself in the above. If you have any questions, please contact us at [email protected]. We are looking for a chef to start as soon as possible.
Send your CV to [email protected] and title your email ‘Chef Aamanns 1921’.
More about Aamanns
Aamanns was founded by chef Adam Aamann, who in 2006 opened our first smørrebrøds restaurant and Take Away in Østerbro in Copenhagen. Back then and today, the starting point is quality smørrebrød based on the classic Danish lunch kitchen but with a new interpretation. Today, Aamanns has several different places, all working with the same gastronomic set of values and transforming the high quality that we’re known for from our smørrebrød into other dishes.
The effort to revitalize and reinvent the smørrebrød has thrown much recognition our way. Both from the many happy regular guests, but also from reviewers, Danish as well as international. For example, the restaurants Aamanns Etablissement and Aamanns 1921 have been recommended in guide Michelin for many years. In 2019, we won the “smørrebrød of the year” award from Danish Food Critics.
Today Aamanns consists of the following:
- Aamanns Deli & Takeaway (since 2006)
- Aamanns Etablissement, lunch restaurant (since 2009)
- Aamanns Frokostordning (since 2015)
- Aamanns Køkken &Event, venue and canteen on Refshaleøen (since 2015)
- Aamanns 1921, restaurant (since 2017)
- Aamanns Replik at Skuespilhuset (since 2021)
- Aamanns GENBO, restaurant (since 2022)
- Aamanns Botanical Senses (soap series and lotion)
- Aamanns Kryddersnaps (snaps series)
- Aamanns cookbooks
Ecology, animal welfare, and sustainability
Sustainability, animal welfare, and ecology have always been strong values for us, and all our businesses are based on these basic elements. In 2019, three of our departments received the Organic Food Label in silver, which means 60-90% ecology in the kitchens, and we’re constantly working with sustainability in several areas, including food waste, waste sorting, packaging, etc. Aamanns currently participates in “Bæredygtig Bundlinje” in collaboration with the City of Copenhagen, DI, and Gate21.
We prepare everything on the menu of ingredients provided by our skilled suppliers and smaller local organic farms. We have worked with our suppliers for many years and appreciate the dialogue, where in addition to the orders, we’re also involved in the planning of the production of next season’s ingredients.