Frokostkokk / Breakfast chef full time

Twoja Norwegia; Asker; Teletrabalho; NOK 420 000 - 540 000; Tempo integral

Resumo da oferta

Holtsmark Restaurant & Mathus is hiring a breakfast and production chef to support hotel breakfast service and production for conferences, events and catering at Øvre Sem Gård.

You’ll join a dynamic, sustainability‑focused kitchen where teamwork, quality and careful technique are valued, with varied duties across kitchen, service and operations.

Qualificações

• 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

Responsabilidades

• 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
• Contribute to good workflow and cooperation in the kitchen
• Check raw materials, date marking and stock when necessary
• Keep order at your own station and contribute to tidiness in the kitchen
• Contribute with product ordering and keep control of orders and bookings

Conhecimentos

Cooking techniques

Food hygiene

HSE knowledge

Teamwork

Attention to detail

Quality mindset

Descrição da oferta de emprego

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:

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

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 fulltime time / 100%

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

Contribute to good workflow and cooperation in the kitchen

Check raw materials, date marking and stock when necessary

Keep order at your own station and contribute to tidiness in the kitchen

Contribute with product ordering and keep control of orders and bookings