Seasonal chef jobs in Denmark: hotel kitchens, coastal resorts and the Horesta agreement

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What does a seasonal chef do in Denmark?

Seasonal chefs prepare breakfast buffets, quick lunches and evening menus in venues whose business doubles in summer. Depending on experience, they run a hot station, the cold kitchen or simple pastry, or act as second in command to the head chef during busy services.

Danish kitchens favour local produce, fish, open sandwiches known as smørrebrød and very structured routines. Teams are small, versatile and often international. Seasonal staff are expected to become autonomous quickly, follow recipe sheets precisely and take part in the cleaning of their station.

Where are the kitchen jobs?

Vacancies concentrate on the west coast of Jutland, in Skagen, on Bornholm and in seaside towns on Funen and Zealand. Copenhagen hires for hotels, outdoor terraces and the many restaurants inside Tivoli Gardens, which open for several periods each year.

Large campsites and family parks around Billund also employ chefs for their restaurants and snack outlets. Conference hotels and country inns sometimes offer longer contracts from April to October, with a steadier pace than beach restaurants during the busiest summer weeks.

Kitchen season calendar

Recruitment starts in February and March for start dates between April and June. Peak season covers July and early August, during Danish and German school holidays. Tivoli and some hotels then reopen for Halloween and the Christmas market, creating shorter autumn contracts.

What profile do employers want?

Employers prefer trained chefs or candidates with at least one season of experience. Commis chefs and kitchen assistants also find work, but at lower pay. Good English, strict hygiene and the stamina for long services matter more than Danish language skills in most kitchens.

Who can work in a Danish kitchen?

Citizens of the European Union, the European Economic Area and Switzerland can be hired without a work permit. Other nationals need a permit from SIRI, the Danish Agency for International Recruitment and Integration, before starting any paid work in Denmark.

Paperwork for EU chefs

For stays over three months, EU citizens apply for an EU registration certificate, then obtain a CPR number and a tax card. Without a tax card, employers withhold 55 percent tax. A NemKonto linked to the CPR number lets wages be paid into a Danish account.

Chefs from outside the EU

Highly qualified chefs may qualify for the Pay Limit Scheme if the salary reaches the required threshold, but ordinary seasonal positions do not. Young Australians, Canadians, Japanese, New Zealanders, South Koreans, Argentinians and Chileans usually rely on the Working Holiday permit instead.

Working Holiday limits

Holders may only work for the number of months stated in their permit letter and may not take regular long-term employment. The permit does not cover other Schengen countries. Registration in the CPR system is required within five days of moving into an address.

Pay and working conditions in the kitchen

Denmark has no statutory minimum wage; the Horesta-3F hotel agreement for 2025-2028 sets the floors. From 1 March 2026, a qualified chef, classed as a skilled gastronome, earns at least DKK 165.07 per hour, and an unskilled kitchen worker DKK 150.52.

Hours, supplements and pension

Full time means 148 hours per four-week rota, with a maximum of 13 hours a day, 11 hours of rest between shifts and two days off each week. Evening, Saturday afternoon and Sunday hours attract fixed hourly supplements under the agreement.

Night work between midnight and 6 am earns kitchen staff a 40 percent supplement. Public holidays are paid with a 150 percent supplement in the kitchen. A 13 percent pension contribution applies from age 20 after six months of seniority in the sector.

Pay and costs to plan for

The table below summarises the main 2026 amounts in the agreement and the costs a seasonal chef should anticipate. Actual pay can be higher, because the agreement only sets a minimum and leaves room for individual negotiation with each employer.

Steps to find a chef position

The best positions are filled before spring. A well-prepared application with verifiable references and a few photos of dishes makes it easier to negotiate a contract including housing and meals, instead of accepting whatever offer remains in June.

1. Prepare a culinary CV in English with qualifications, positions and references.
2. Search Jobnet and Workindenmark using the words kok, køkken and sæson.
3. Contact hotels in Skagen, on the west coast and on Bornholm from February.
4. Ask whether the venue applies the Horesta-3F agreement.
5. Do a video interview and, if possible, a paid kitchen trial.
6. Get hourly pay, hours, housing and meals confirmed in writing.
7. On arrival, obtain a CPR number, tax card and NemKonto.

Mistakes seasonal chefs should avoid

Most problems stem from verbal agreements, unrecorded overtime or overpriced staff housing. A few precautions are enough to protect a profitable season and avoid disputes when the contract ends and final pay is calculated.

• Accepting a flat monthly wage without a breakdown of hours.
• Not keeping your own record of hours and night shifts.
• Overlooking Sunday and public holiday supplements.
• Paying an intermediary to obtain a kitchen job offer.
• Arriving without a tax card and losing 55 percent to withholding.

Frequently asked questions about seasonal chef work in Denmark

These answers address the questions most often asked by foreign chefs. When in doubt about classification or pay, the 3F union and the Horesta employers’ organisation remain the reference points for interpreting the hotel and restaurant agreement.

Will my foreign culinary diploma be recognised?

In practice, employers look at the diploma and experience to decide on classification. A recognised vocational cooking qualification plus several years in restaurants generally leads to pay at the skilled level rather than the unskilled kitchen worker rate under the agreement.

Are meals provided during shifts?

Often, a staff meal is served during the day, sometimes against a small deduction. Arrangements differ between venues, so they should be written into the contract, just like the rent for staff accommodation and any charges for utilities.

How much does a qualified chef earn per month?

At 148 hours per four-week period and the minimum rate of DKK 165.07, gross pay is about DKK 24,400 before supplements. Evening and weekend shifts noticeably increase this amount during the peak summer weeks on the coast.

Do I need a food hygiene certificate?

Danish employers often ask for hygiene training, and kitchens are inspected by the food authority, whose smiley ratings are displayed at the entrance. A hygiene certificate obtained in your home country is a useful document to attach to applications.