About the job
Aamanns 1921, nestled on Niels Hemmingsens Gade in Copenhagen’s bustling Inner City, opened its doors in August 2017, representing a dedication to exquisite taste and attentive, hospitable service.
For lunch, our menu celebrates traditional Danish smørrebrød, reimagined with a modern flair and prepared with innovative culinary techniques that accentuate bold flavors and sustainable ingredients. Come evening, our offerings expand to tasting menus and à la carte options, inspired by timeless classics and executed with the same commitment to taste and interpretation.
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.
With a capacity to accommodate 70 guests in our restaurant and an additional 40 guests in our private dining area, Aamanns 1921 provides an elegant backdrop for memorable dining experiences.
About you
- You possess a minimum of one year of experience in a la carte restaurants.
- Your passion for food and dedication to working with quality ingredients.
- You demonstrate a keen eye for ingredient quality and culinary creativity.
- You understand the demands of professional cooking and are driven to align with our culinary philosophy.
- Your approach to work is structured, clean, and purpose-driven.
- You thrive in working independently and willing to take responsibilities.
We offer
At Aamanns 1921 restaurant, you will become an integral part of a highly dedicated team, where our commitment to quality ingredients and genuine chef craftsmanship is paramount. You’ll be embraced by a vibrant, international team that values respectful and informal communication, working within a workplace that fosters growth and development with a flat management structure offering an opportunity to interact with happy and quality-conscious guests, customers, and colleagues.
What makes the nice environment at 1921 for me – it's mostly the communication from the owners, the head chef, me and my colleague as a sous-chef and the rest of the guys. When you have a problem, a doubt or any requirements - you feel like someone is taking care of it. And in my experience, this is not very usual in this industry
Additional info
- The position is full-time, with working hours spanning all days of the week.
- Salary will be corresponding with qualifications.
We invite you to apply for this position if you resonate with the values and environment described above. For any inquiries, please reach out to us at [email protected]
We are currently seeking a chef to join our team at the earliest opportunity.
To apply, please send your CV to [email protected] with the subject line ‘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.
