Chef, Stord Hotel

kokk; Leirvik; On-site; NOK 420,000 - 480,000; Full time

Job summary

Stord Hotel in Leirvik (Stord), Norway, is seeking an energetic Seasonal Chef to join during October 10 to December 20, 2026. The role covers prep, line cook duties, and presentation for restaurant, banquets, and holiday events.

You will work in a busy kitchen for high-volume service, uphold HACCP standards, and collaborate with head chef and front-of-house. Requires 5+ years, strong knife skills, and HACCP knowledge; English or Scandinavian language proficiency.

Qualifications

• Minimum 5+ years of professional cooking experience in a hotel, banquet kitchen, or high-volume restaurant setting.
• Strong knife skills and solid understanding of hot/cold prep techniques.
• Formal culinary training or trade certificate (Fagbrev) is a strong plus; HACCP knowledge is required.
• Good working proficiency in English or a Scandinavian language (Norwegian/Swedish/Danish).

Responsibilities

• Prepare and cook high-quality dishes for daily restaurant service, private banquets, and seasonal buffets.
• Execute hot and cold line stations efficiently during high-volume service hours.
• Maintain strict standards of kitchen hygiene, food safety (HACCP), and station cleanliness.
• Monitor stock levels, handle food rotation (FIFO), and assist with daily prep lists.
• Collaborate effectively with the head chef, kitchen brigade, and front-of-house staff to ensure smooth service operations.

Skills

Knife skills

Hot prep

Cold prep

Work under pressure

Education

Formal culinary training or Fagbrev

HACCP knowledge

Job description

We are hiring a Seasonal Chef

• Location: Stord Hotel, Leirvik, Stord, Norway
• Employment Period: October 10 - December 20, 2026
• Position Type: Temporary / Seasonal (Full-Time)

About Stord Hotel

Stord Hotel is a vibrant hospitality hub located in Leirvik on the island of Stord. Known for hosting high-volume corporate events, local celebrations, conferences, and traditional Norwegian autumn and festive julebord banquets, we take pride in delivering exceptional culinary experiences rooted in fresh ingredients and local flavor.

Position Summary

We are seeking an energetic, skilled, and reliable Chef / Line Cook to join our culinary team for the busy autumn and early winter season. You will play a key role in prep work, line execution, and buffet presentation for our restaurant, banquet operations, and upcoming holiday events.

Key Responsibilities

• Prepare and cook high-quality dishes for daily restaurant service, private banquets, and seasonal buffets.
• Execute hot and cold line stations efficiently during high-volume service hours.
• Maintain strict standards of kitchen hygiene, food safety (HACCP), and station cleanliness.
• Monitor stock levels, handle food rotation (FIFO), and assist with daily prep lists.
• Collaborate effectively with the head chef, kitchen brigade, and front-of-house staff to ensure smooth service operations.

Qualifications & Requirements

• Experience: Minimum 5+ years of professional cooking experience in a hotel, banquet kitchen, or high-volume restaurant setting.
• Skills: Strong knife skills, solid understanding of hot/cold prep techniques, and ability to thrive under pressure during peak service times.
• Certifications: Formal culinary training or trade certificate (Fagbrev) is a strong plus; valid food handling/HACCP knowledge is required.
• Languages: Good working proficiency in English or a Scandinavian language (Norwegian/Swedish/Danish).

Availability: Fully available to work flexible shifts, including evenings, weekends, and holiday schedules throughout the October 10 - December 20 period.