Walk into a hotel kitchen at the end of service and look in the bin. Roughly a fifth of everything that kitchen bought that week is sat in there, and nobody in the building can tell you what it was or what it cost.
That’s the conversation you get to start.
Orbisk already runs in thousands of kitchens across 40 countries, including some of the biggest hotel groups in the world. The Nordics are where we push next, and you’re at the front of it. You’ll build the target list, work the phones, and get the right people in front of our AEs.
Two honest things about the job. You’ll be in the office four days a week, because you’ll learn this faster sitting next to the AEs than you ever will at home. And you’ll hear “no” far more often than “yes”, from Executive Chefs, F&B Directors and GMs who are busy, sceptical and didn’t ask to hear from you.
What makes it worth it is that you’re not selling another dashboard nobody opens. You’re calling chefs about the thing quietly eating their margin, and one meeting you book can turn into a rollout across dozens of kitchens. Not many jobs let you point at a number and say that happened because I picked up the phone.
The Nordics are ahead of most markets on sustainability, so your buyers usually turn up with targets already set. It’s also the quickest route into an AE seat here, and we’ll be straight with you about what that takes.
WHAT YOU WILL DO
- Own a named account list in the Nordics: hotel groups, contract caterers and hospitality operators.
- Every day, at volume. Chefs and GMs aren’t sat in their inbox at 9am, so be ready to pick up the phone.
- Run your own email and LinkedIn outreach, and change it when it isn’t working.
- Qualify properly. A meeting that wastes an AE’s time or a customer’s time isn’t good for anyone.
- Hand meetings over with the context behind them.
- Keep the CRM up to date. If it isn’t logged, it didn’t happen.
- Get into kitchens. Trade shows, customer visits and ride-alongs with AEs across the Nordics.
- Bring what you’re learning to the weekly commercial meeting, the good and the bad.
WHAT WE EXPECT FROM YOU
- Native-level Swedish, Danish or Norwegian, plus fluent English. More than one of the three is a real advantage, and you’ll work in English across the rest of the region.
- 2+ years customer-facing, ideally on the phone. Tell us who you called, how often, and what came of it.
- Hospitality, foodservice, sustainability, SaaS or tech sales experience is useful, but not essential.
- Confidence with senior people, and the persistence to actually reach them.
- Evidence you’ve hit a target when it was hard. Sales, sport, or something you built yourself.
- You run your own day and don’t wait to be told.
- You take coaching seriously and act on it quickly.
- You like being around people and want to be in the office.
- The right to work in the Netherlands.
ABOUT ORBISK
Orbisk helps professional kitchens stop wasting food.
A camera and a scale use AI to recognise and weigh everything that gets thrown away, with no extra work for the team. Chefs and operators see what’s wasted, when and why, and fix it. Food costs drop. So do emissions.
We were founded in Utrecht in 2019. Today our Orbis run in thousands of kitchens across 40 countries. We work with hotels, caterers, hospitality groups and cruise liners. We’re backed by Regeneration VC and PeakBridge, and we’re also a certified B Corp.
WHY JOIN ORBISK?
The obvious reason is the work itself. Every kitchen you open cuts real food waste, along with the CO2 and water behind it. Beyond that, we’re a scale-up that moves quickly, and the people here are good company. The practical bits:
- 30 days annual leave.
- 7% pension contribution.
- Lunch at the office.
- €500 a year for your own learning, plus team training and access to a coach if you want one.
- A monthly wellness budget, a home office budget and a travel allowance.