Chef, Stord Hotel

Twoja Norwegia; Leirvik; Remoto; NOK 469.000 - 603.000; Tempo pieno

Descrizione del lavoro

Stord Hotel in Leirvik, Stord, Norway is seeking a Seasonal Chef to join the culinary team for the autumn and early winter period. The role involves prep work, line execution, and buffet presentation for the restaurant, banquets, and holiday events.

Requirements include 5+ years of professional cooking experience in high-volume settings, strong knife skills, and HACCP knowledge. Proficiency in English or a Scandinavian language is preferred, with flexible shifts including weekends and holidays

Competenze

• 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; valid HACCP knowledge is required.
• Good working proficiency in English or a Scandinavian language (Norwegian/Swedish/Danish).

Mansioni

• 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 with head chef, kitchen brigade, and front-of-house staff to ensure smooth service operations.

Conoscenze

Knife skills

Hot/cold prep techniques

Food safety (HACCP)

Formazione

Formal culinary training or Fagbrev

Descrizione del lavoro

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.