Head R&D Chef DTU Biosustain

Are youpassionate about food and flavor Eager to help tackle some of our most pressing global challenges Excited by the idea of working and learning at the intersection of science cooking sustainability and food culture in a cutting-edge interdisciplinary research environment Then join us as our Head R&D Chef!

The Sustainable Food Innovation Group (SFI) was founded in 2021 to address interconnected food systems challengesdiminishing diversity inequitable production and distribution knowledge privatization nutritional depletion blandnessthrough interdisciplinary research product development and knowledge-sharing. Much of our work revolves around our Food Lab: a hybrid space between kitchen and laboratory where we do applied food research and develop products through fermentation upcycling and umamification to stimulate the green transition across academia industry and wider society. Use of the Food Lab has been growing at our Center including more and more members from beyond our group. As we develop the Food Lab into a truly Center-wide facility we need a Head R&D Chef to manage the space as it grows and evolves support all its users and projects and together with our R&D Chef conduct their own research and development.

The job
As SFIs Assistant R&D Chef you will:

• Manage and continue to develop the Centers R&D Kitchen
• Manage and mentor the Kitchens R&D Chef
• Support users of the R&D Kitchen in their respective projects offering advice guidance and/or collaboration on a case-by-case basis
• Plan carry out and lead own culinary R&D projects for sustainability aroundfermentation upcycling and umamification for the green transition
• Work closely with the group leader of SFI to develop new research questions project proposals and grant applications
• Develop collaborations with partners across the food hospitality and agriculture industries
• Engage the public around culinary R&D and its potential in addressing global sustainability and food systems challenges

What were looking for
You will have at least five years of experience working in professional kitchens. Professional culinary training is an asset but not a must. Please elaborate on your educational background and experience in your cover letter.

You will have experience managing/leading teams and mentoring team members.

You will also have excellent communication organizational problem-solving and interpersonal skills. The role will be a lot about relating to helping and training people most of whom will not have any experience in professional kitchens. So patience grace and clear communication skills will be key assets.

You will enjoy learning and taking initiative for your own learning process.

You will be fluent in spoken and written English. Knowing some Danish is a plus but not mandatory.

You will have basic IT literacy eg. with Excel online ordering systems etc.

The ideal candidate will also:

• have experience in culinary R&D and/or fine dining
• have basic knowledge about food science food microbiology fermentation food systems and sustainability issues
• have some experience making fermentations traditional and/or novel
• be able to work with others and independently and to initiate their own learning
• be comfortable in an interdisciplinary environment where different types of knowledge co-exist
• be patient charitable curious and playfulkey qualities for interdisciplinary work

Any academic experience and/or familiarity with academic work and environments will be an asset but is not required.

What we offer in return
DTU is a leading technical university globally recognized for the excellence of its research education innovation and scientific advice. We offer an engaging and rewarding job in an international cutting-edge research environment. We place great emphasis on personal and professional development so there will be ampleopportunities for skills development and continuing education as part of the position according to your career goals.

Salary and appointment terms
The appointment will be based on the collective agreement with the Confederation of Professional Associations. The salary will be assessed according to your level of experience andwill be agreed upon with the relevant union.

The position is full-time and is based at DTUs Lyngby campus. The starting date is from 1 January is a permanent position.

Application and contact
Please submit your online application no later than 16 December 2025. Open the Apply now link fill out the form and attach your cover letter CV oneprofessional letter of reference with referees contact information and any vocational and/or degree certificates.

Applications received after the deadline will not be considered.

For any additional information about the position please contact Group Leader Joshua Evans at

You can read more about DTU Biosustain at .

All interested candidates irrespective of age gender disability racesexual orientationreligion or ethnic background are encouraged to apply. As DTU works with research in critical technology which is subject to special rules for security and export control open-source background checks may be conducted on qualified candidates for the position.

Sustainable Food Innovation Group (SFI)
The Sustainable Food Innovation Group uses culinary research & development to make flavorful sustainable foods open scientific research to study how they work and social science and artistic practice to understand and experiment with how they can fit into food culture. We develop products for implementation and as interventions that can help better understand food systems problemsencouraging thinking about edibility food diversity and flavor in more complex just ecologically resonant ways.

The Novo Nordisk Foundation Bioresearch Institute for the Green Transition (BRIGHT)
Recent progress in our ability to read and write genomic code combined with advances in automation analytics and data science has fundamentally changed the scope and ambition of harnessing the potential of biological systems. Big data approaches and analysis of biological systems are key research instruments at the Center. DTU Biosustain utilizes these advances for microbial cell factory design to foster sustainable lifestyles in relation to three application areas: Sustainable Chemicals Natural Products and Microbial Foods.

Technology for people
DTU develops technology for people. With our international elite research and study programmes we are helping to create a better world and to solve the global challenges formulated in the UNs 17 Sustainable Development Goals. Hans Christian Ørsted founded DTU in 1829 with a clear mission to develop and create value using science and engineering to benefit society. That mission lives on today. DTU has 13500 students and 6000 employees. We work in an international atmosphere and have an inclusive evolving and informal working environment. DTU has campuses in all parts of Denmark and in Greenland and we collaborate with the best universities around the world.