Le Metier is looking for a Sous Chef to work in our new French Brasserie

About the position

Le Metier is looking for a Sous Chef to join us and help take the next step in the development of our kitchen.

Le Metier is an independent restaurant located on Christianshavn, Copenhagen, built around the philosophy: good food, genuine hospitality, strong personalities and a restaurant that feel alive.

Le Métier is a new French restaurant on Strandgade 98 in Christianshavn, created by the people behind Lalala, Ma Cuisine and La Propina. The restaurant draws inspiration from the best classic French brasseries and restaurants and celebrates craftsmanship, technique, good ingredients and personal service. The expected opening is October/November 2026.

We are now looking for an ambitious Sous Chef who can work across both restaurants and become an important part of the next stage of our development.

The role

This position is about more than cooking good food. We are looking for someone who wants to help us build a stronger, more structured and more consistent kitchen while protecting the personality and energy of the restaurant.

Working closely with our head chef and management team, you will help us develop the way our kitchens operate every day.

Your responsibilities will include:

• Maintaining a consistently high standard of food and execution.

• Supporting and leading the kitchen teams during service.

• Making sure recipes, preparation and plating are clear and consistent.

• Improving mise en place, organisation and communication.

• Maintaining high standards of cleanliness, hygiene and kitchen maintenance.

• Supporting ordering, stock management and food-cost awareness.

• Training and developing younger members of the kitchen team.

• Helping create systems that make the kitchens more efficient and less dependent on individual people.

• Contributing ideas and feedback to the development of our menus.

• Creating a kitchen culture based on professionalism, respect, responsibility and pride in the craft.

Who we are looking for

• Has solid professional kitchen experience, ideally with experience in French and/or Mediterranean cuisine.

• Has strong technical foundations and genuinely cares about cooking.

• Understands that consistency is as important as creativity.

• Is organised and comfortable working with systems, recipes, prep lists and checklists.

• Can lead by example rather than simply giving instructions.

• Enjoys teaching and developing others.

• Takes responsibility for the kitchen, even when nobody is watching.

• Understands food cost, ordering, waste and the operational side of running a restaurant.

• Cares about cleanliness and organisation as much as what leaves the pass.

• Can remain calm, structured and positive during busy services.

• Wants to contribute ideas and challenge the way we currently work when something can be improved.

Most importantly, we are looking for someone with ambition and personality. We don’t want to create a kitchen without soul. We want a professional kitchen with strong systems behind it, giving talented people the freedom to focus on hospitality, creativity and great food.

What we offer

You will join a restaurant that are currently evolving and help professionalizing our operations. This means you will have the opportunity to make a real impact on how our kitchen is structured and how it will develop in the future.

• The opportunity to influence kitchen systems, organisation and culture.

• Space to contribute creatively to in the restaurant.

• A close relationship with the management and kitchen team.

• Opportunity to grow as the restaurant and our hospitality group develop.

• Salary based on experience and qualifications.

We believe great restaurants are built when good food, strong systems, genuine hospitality and great people work together. If you love your craft, enjoy responsibility and want to help us build something stronger, we would love to meet you.