Frokostkokk / Breakfast chef 60%

Michael Lunga; Asker; On-site; NOK 420,000 - 540,000; Full time

Job summary

Holtsmark Restaurant & Mathus in Øvre Sem Gård is hiring a breakfast and production chef to join our expanding team, with extra hours possible as we open a new 450 square meter restaurant in mid March 2026. The role covers hotel breakfast duties, production and prep for conferences, catering and events, with potential to move to full-time from 60% (1 position).

We value sustainability, high-quality ingredients, teamwork and professional growth, and offer an inspiring work environment in historic

Qualifications

• Certificate as a chef or relevant experience.
• Good knowledge of cooking techniques and raw materials.
• Knowledge of IK food, hygiene and HSE.
• Ability to work effectively in a hectic kitchen environment.
• Accuracy, sense of quality and structure.

Responsibilities

• Be responsible for the hotel breakfast, prepare simple mid day food for conference groups and production and prep for function, events and catering.
• Prepare, cook and serve dishes in line with menus and standards.
• Ensure high quality of food and presentation.
• Follow routines for food safety, cleaning and hygiene.

Skills

Cooking techniques

HSE knowledge

Teamwork

Quality focus

High-pressure work

Education

Certificate as a chef or relevant experience

Job description

Join the team at Holtsmark Restaurant & Mathus

Holtsmark Restaurant & Mathus is hiring a breakfast and production chef with opportunities to work extra with our new 450 square meter restaurant, located in the historic barn at Øvre Sem Gård in mid March 2026

The new restaurant is a vibrant and versatile food and beverage destination and including all our services we offer:

• Breakfast serving for the Hotel Øvre Sem Gård
• Event and banquet facilities in the hotel and several separate buildings on the estate.
• Separate pastry kitchen
• A full-service restaurant
• Beer and cocktail bar
• Bodega and wine cellar
• Outdoor seating in our own garden
• Café and general store (landhandleri)
• Event and banquet facilities on the 2nd floor with capacity for up to 600 guests, including a dedicated kitchen and bar
• Catering with pickup, delivery and events off sight

Øvre Sem Gård is more than just a hotel where we provide all food & beverage services. We operate our own pastry, production kitchen and catering services, and host a wide range of events throughout the year. Øvre Sem Gård also includes several historic dining and event venues used for weddings, private celebrations, corporate events, cultural gatherings and has separate conference departments.

At Holtsmark Restaurant & Mathus, we are committed to developing and elevating our concept around sustainability in food and beverage. We focus on responsible sourcing, seasonal ingredients, craftsmanship and high-quality products -- always with respect for people, nature and culinary traditions.

We offer a professional and inspiring work environment where teamwork, pride in craftsmanship and personal development are highly valued. Whether you work in the kitchen, service, bar, café, conference or operations, you play an essential role in delivering memorable guest experiences.

Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. We manage restaurant operations, catering, events and large-scale functions. With the opening of Holtsmark Restaurant & Mathus, we are entering an exciting new phase of growth and development, creating long-term opportunities for our employees.

• The opportunity to be part of an ambitious restaurant
• A dynamic, inclusive and professional work environment
• Varied workdays in unique historic surroundings
• Strong focus on quality, sustainability and guest experience
• Opportunities for personal and professional growth

Interested in being part of our journey? We look forward to hearing from you.

Breakfast and production chef:

Number of positions 1 part time / 60% with the possibility to work full time.

Requirements:

• Certificate as a chef or relevant experience
• Good knowledge of cooking, techniques and raw materials
• Knowledge of IK food, hygiene and HSE
• Ability to work effectively in a hectic kitchen environment
• Accuracy, sense of quality and structure
• Good teamwork skills and positive attitude

Responsibilities:

• Be responsible for the hotel breakfast, prepare simple mid day food for conference groups and production and prep for function, events and catering
• Prepare, cook and serve dishes in line with menus and standards
• Ensure high quality of food and presentation
• Follow routines for food safety, cleaning and hygiene