Chef for Aamanns Replik
About the job
Aamanns Replik is our restaurant in the iconic building housing Skuespilhuset. With one of the best views of the Copenhagen canals we serve tasteful food experiences for lunch and dinner. At Replik the taste is in pride of place and the service is warm and welcoming.
The menu includes our well-known smørrebrød’ rooted in the classical Danish cuisine – but with a modern twist adding new flavours and ideas. On the menu you can also find dishes with focus on greens and seafood. And we do guarantee that everything is made with love for high quality ingredients and great taste. We also have a cozy and vibrant outdoor area serving good wines and cocktails and our very own Aamanns schnapps along with grilled seafood and charcuterie from our smoker. Between lunch and dinner, we serve a bar menu with small and light dishes.
We are now looking for a creative chef to join our well-established team.
At Aamanns Replik, you become part of a highly dedicated team, who focus on quality ingredients and honest chef craftsmanship. You will also be part of a quite new workplace with a young, international, and dynamic team that communicates in a respectful and informal tone. As an employee at Replik we will also make sure to keep you motivated and make your opinion count, when serving the best food, delivering unforgettable service and being a helpful colleague.
I really enjoy working at Aamanns because it is a very organized workplace. There are systems, good management, we are working with some incredible ingredients, and I can personally vouch for what we are doing every day
The position is full-time and working hours are all days of the week. Salary by qualifications.
If you are interested in this position, we surely hope that you will send us your CV. If you have any questions, please feel free to contact us on email@example.com. We are looking for a chef to start as soon as possible.
Send your CV to firstname.lastname@example.org and title your email ‘Chef Aamanns Replik’.
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 in 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 outlets:
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 (2021)
Aamanns Genbo in Carlsberg Byen (2022)
Aamanns Botanical Senses (soap series and lotion)
Aamanns Kryddersnaps (snaps series in collaboration with Braunstein)
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.