Pastry Sous Chef
Opportunities to join Alouette are rare. We’re looking for a Pastry Sous Chef who wants to push for ambitious cooking every day while working with the best local Danish ingredients, farmers, and producers.
We are looking for someone who can join the team in July/August 2026.
What We Offer
Michelin-Starred Excellence – Passion, purpose, and ambition drive us. We aim high and expect the same from our team.
Sustainability in Action – We work directly with farmers, paying fair prices and supporting soil health by using what grows best. We use whole ingredients, from root to stem, nose to tail.
A Different Way of Working – Max 44 hours per week. Five weeks paid vacation. No burnout. No aggression. Just good cooking.
A Team That’s Stronger Together – Our kitchen is built on respect, collaboration, and support. No egos, no yelling. Just a group of people who love to cook at the highest level.
Cooking That Matters – Open-fire cooking, deep flavors, and a focus on quality over quantity. If it doesn’t add to the dish, it doesn’t go on the plate.
An Education, Not Just a Job – Everything we do challenges the norms of the restaurant industry. Working at Alouette is a learning experience in how things should be done.
Who You Are
Passionate about sustainability, agriculture, seasonality, ambitious cooking, and pushing boundaries
Skilled in the kitchen, with high-level technical knowledge and extended experience in fine-dining and Michelin-starred kitchens
Experience in leading small teams, an interest in teaching, and a belief that a positive work environment and culture creates the best dining experiences
Detail-oriented, adaptable, and always asking "why" rather than "why not”
Eager and excited to be part of a team that challenges industry norms
Able to legally work in Denmark – we are unable to sponsor work visas
If you feel like these things speak to you, please send us your resume and cover letter at careers@restaurantalouette.dk
We really look forward to meeting you!