Job summary
An established hospitality venue in Norway's Lofoten Islands seeks a passionate and experienced Sous Chef to lead kitchen operations alongside the Head Chef. This role involves developing and delivering exceptional culinary experiences with a focus on seasonal, local ingredients, while fostering a supportive and efficient team environment. The opportunity offers creative engagement with unique natural ingredients and a chance to contribute significantly to kitchen development.
Location and work setup
- Location
- Norway
- Work setup
- On-site
Responsibilities
Collaborate with the Head Chef to create and execute innovative seasonal menus emphasizing local produce. Lead daily kitchen operations ensuring high standards of food quality, hygiene, and safety. Supervise the kitchen team and manage services during the Head Chef's absence. Support inventory management, cost control, and waste reduction. Foster a positive work environment that encourages teamwork and professional growth. Work cooperatively with the broader hospitality team for seamless guest experiences. Proactively address challenges and contribute to the venue's success.
Qualifications
Proven experience as a Chef, preferably with leadership experience as a Sous Chef. Strong culinary expertise coupled with creativity and a focus on sustainable, local ingredients. Comfortable working in an open kitchen environment with guest interaction. Demonstrated leadership qualities, including motivation, organization, and calmness under pressure. Knowledgeable in kitchen operations, food safety standards, stock control, and budgeting. Excellent communication and teamwork skills. Willingness to work flexible hours including evenings, weekends, and holidays. A positive attitude emphasizing ownership, care for colleagues, and passion for quality culinary outcomes.