Executive Chef - Seasonal Menus & Kitchen Leader

TransitPro Solutions; Alta; On-site; NOK 180,000 - 252,000; Full time

Benefits offered by this job

Restaurant perks not listed

Job summary

TransitPro Solutions is seeking an Executive Chef for an upscale restaurant in Alta, Norway. You will lead the kitchen team, plan menus, manage inventory, and train staff in a fast-paced, quality-focused environment.

The ideal candidate has at least five years in fine dining, a culinary degree, strong leadership, and the ability to balance creativity with cost controls; Norwegian work eligibility is required.

Qualifications

• Minimum 5 years of Executive Chef experience in fine dining.
• Culinary degree or equivalent training.
• Extensive knowledge of cuisines and cooking techniques.
• Strong organizational and time-management skills.
• Ability to create new menu items while maintaining current offerings.
• Experience with inventory management and cost control.
• Excellent communication skills to lead and train staff.
• Biometric passport or eligibility to work in Norway.

Responsibilities

• Create seasonal menus using local ingredients and meet customer preferences.
• Plan and execute special events or promotions with unique menu items.
• Monitor food costs, inventory levels, and portion control to maintain profitability.
• Ensure all food meets quality standards and is attractively plated.
• Train kitchen staff on food handling, safety procedures, and sanitation guidelines.
• Manage schedules to ensure coverage during busy periods while controlling labor costs.
• Collaborate with managers to ensure smooth restaurant operations.

Skills

Leadership

Menu planning

Inventory management

Cost control

Staff training

Quality standards

Communication

Time management

Negotiation

Education

Culinary degree

Job description

TransitPro Solutions is seeking an Executive Chef for an upscale restaurant in Alta, Norway. You will lead the kitchen team, plan menus, manage inventory, and train staff in a fast-paced, quality-focused environment.

The ideal candidate has at least five years in fine dining, a culinary degree, strong leadership, and the ability to balance creativity with cost controls; Norwegian work eligibility is required.