A la carte chef at Sjøloftet - summer season 2026

Sjøloftet AS; Brevik; On-site; NOK 400,000 - 600,000; Full time

Job summary

A family-owned restaurant located in Brevik is seeking an experienced A la carte chef to join their kitchen team. The successful candidate will be responsible for food production and presentation, ensuring high-quality ingredients and guidance to kitchen staff. A minimum of 5 years of relevant experience and a chef's certificate are required. This position offers a pleasant working environment, staff housing for a low rent, and a chance to work in a large, modern kitchen, with seasonal employment starting in spring and ending in late summer.

Benefits

Pleasant working environment

Stable job security

Staff housing at low cost

New kitchen facilities

Qualifications

• Relevant experience of at least 5 years in a la carte restaurant kitchen.
• Good understanding of kitchen economy.
• Ability to give and receive constructive feedback.

Responsibilities

• Participate in food production, preparation, and serving.
• Ensure high quality in food ingredients and presentation.
• Guide support staff in the kitchen.
• Maintain HACCP system related to food safety.

Skills

Knowledge of ingredients

HACCP understanding

Collaboration skills

Ability to work under pressure

Education

Certificate as a chef

Job description

Our Restaurant
Sjøloftet was established in 1983 and is a family‑owned restaurant house with a unique and pictorial location on the dockside at Brevik harbour. Our goal is to be the first choice in our area for guests who are looking for good service and good food in a unique setting.

We have an international cuisine and offers a la carte menu with main emphasis on seafood, and meat in addition to pasta and our original pizza from our own bakery. Sjøloftet has four cars for delivering food and is a significant player in catering in both the private and corporate markets. We also have a good online‑order system.

Sjøloftet consists of Restaurant Sjöloftet with terrace, harbour‑floating serving area, banquet facilities, and a pub. Sjøloftet also possesses a marina with service facilities, kiosk, ice‑cream bar and two hotel rooms. Our kitchen that includes custom‑made Palux line, CTX, Rational ++ was new in 2017. Restaurant was also renovated and expanded restaurant in 2017.

Brevik is a beautiful small town 160 km southwest of Norway’s capital Oslo.

Information about the position and demands

Tasks

• Participate in production, preparation and serving of food from our a la carte menu – both for the restaurant and take‑away / delivery.
• Ensure that all food served is of the highest quality in terms of ingredients, taste, and presentation.
• Guide other support staff in the kitchen, such as pizza cooks / pizza drivers.
• Contribute to maintaining a good HACCP system for the kitchen in relation to cleaning, production, and food safety.

Qualifications

• Certificate as a chef with good knowledge of ingredients and HACCP.
• Relevant experience from a la carte / restaurant kitchen – minimum 5 years.
• Understanding of kitchen economy.

Personal characteristics

• Interested in food.
• Gentle and outgoing.
• Good collaboration skills – both with chefs and younger staff.
• Ability to work quickly, independently, structured and systematically under pressure.
• Ability to give and receive constructive messages / guidance.
• Good health and physical shape.

We offer

• Pleasant working environment and a good concept.
• Stable and safe job.
• Staff housing for a low monthly rent.
• Large kitchen that was new in 2017.
• Start by appointment.

Season

Start up months: April, May or June / Contract ends in August-September.

Housing

We can help with staff apartment in short distance from work for a low monthly cost.

Application

The application is sent by e‑mail to [e-mail]. Tagged «A la carte chef season , Sjöloftet». Attach CV with references and final certificates. Describe your strengths and weaknesses in the kitchen – what kind of expertise and what we can expect. Feel free to share photos of dishes you have made that best represent your knowledge and finesse.