Breakfast Chef — Michelin-Quality Mornings on Arctic Island

kokk; Træna; On-site; NOK 320,000 - 460,000; Full time

Benefits offered by this job

Staff accommodation

Competitive salary

Job summary

Ytri Island Retreat AS in Træna, Norway invites two Breakfast Chefs to join our sustainable, Michelin-key ambitious kitchen by the Arctic coast. One permanent full-time role and one two-month contract offer the chance to grow within an international team and contribute to a high-quality breakfast program.

Responsibilities include preparing a signature breakfast, eggs cooked to order, seasonal extras, maintaining hygiene and HACCP standards, and collaborating with kitchen and front-of-house staff

Qualifications

• Fluent in English. Scandinavian language skills are an advantage.
• Culinary education or relevant kitchen experience is an advantage, but not essential.

Responsibilities

• Prepare and execute a high-quality breakfast service in close collaboration with the kitchen and front-of-house teams.
• Prepare and present our signature breakfast, including a set breakfast, a small buffet of seasonal extras, eggs cooked to order, and freshly baked items.
• Ensure every breakfast reflects the quality, hospitality, and attention to detail that define Ytri Island Retreat.
• Maintain the highest standards of hygiene, organisation, food safety, and sustainability throughout daily operations.
• Contribute ideas and creativity to the continuous development of our breakfast experience.

Skills

Fluent in English

Scandinavian languages an advantage

Education

Culinary education or relevant kitchen experience

Job description

Ytri Island Retreat AS in Træna, Norway invites two Breakfast Chefs to join our sustainable, Michelin-key ambitious kitchen by the Arctic coast. One permanent full-time role and one two-month contract offer the chance to grow within an international team and contribute to a high-quality breakfast program.

Responsibilities include preparing a signature breakfast, eggs cooked to order, seasonal extras, maintaining hygiene and HACCP standards, and collaborating with kitchen and front-of-house staff