Creative Chef — Seasonal & Local Cuisine, Growth & Support

Holmen Lofoten; Sørvågen; On-site; NOK 550,000 - 850,000; Full time

Job summary

Holmen Lofoten, renowned for its stunning location, warm atmosphere, and exceptional service, is seeking talented chefs to join our kitchen team and create unforgettable dining experiences for our guests.

You will deliver culinary creations tied to our food concept, collaborate across kitchen operations, and contribute to menus that highlight local, seasonal ingredients in a seven-course format.

Qualifications

• Proven chef experience in a professional kitchen setting.
• Strong knowledge of diverse culinary techniques and cuisines.
• Ability to work efficiently under pressure while maintaining quality.
• Comfort in an open kitchen environment and visible service areas.
• Commitment to high food quality and safety standards.
• Excellent communication and collaborative spirit within team.
• Flexibility to work various shifts, including weekends and holidays.

Responsibilities

• Deliver exceptional culinary creations that align with the Holmen Lofoten food concept.
• Participate in all kitchen operations, ensuring efficiency, quality, and cleanliness per health and safety regulations.
• Develop new dishes and menus that embrace local and seasonal ingredients, including seven-course menus.
• Collaborate with the team to ensure seamless kitchen and restaurant operations and high guest satisfaction.
• Assist the rest of the Holmen Lofoten team as needed.

Skills

Documented experience as a Chef

Diverse culinary techniques

Work under pressure

Open kitchen experience

Food quality and safety standards

Effective communication & teamwork

Flexibility for weekends/holidays

Job description

Holmen Lofoten, renowned for its stunning location, warm atmosphere, and exceptional service, is seeking talented chefs to join our kitchen team and create unforgettable dining experiences for our guests.

You will deliver culinary creations tied to our food concept, collaborate across kitchen operations, and contribute to menus that highlight local, seasonal ingredients in a seven-course format.