Head Chef at Clarion Hotel The Edge

Lene Halvorsen; Tromsø; On-site; NOK 900,000 - 1,200,000; Full time

Benefits offered by this job

Employee discounts across Strawberry 체

Opportunities for culinary competition

Professional development within theStr

Job summary

Clarion Hotel The Edge in Tromsø seeks a Head Chef (Banquet & À la Carte) to own the kitchen, craft menus with local Arctic produce, and confidently present concepts to event guests. You will report to the Executive Chef and lead the kitchen during key shifts with bold flavor and presentation.

Drive sustainability, partner with Strawberry central F&B, and inspire a passionate team culture focused on quality and memorable guest experiences.

Qualifications

• Trade certificate and proven banquet or à la carte experience.
• Sustainability-minded with a passion for local Arctic produce.
• Strong communication and presentation skills for groups.
• Willingness to lead the team in the Executive Chef's absence.
• Ability to perform under high-pressure evening shifts.

Responsibilities

• Craft menus with local identity for banquet and à la carte.
• Present the food and stories to guests at major events.
• Deliver exceptional quality during peak evening hours.
• Drive sustainability with local suppliers and reduced waste.
• Collaborate closely with the Executive Chef and lead when needed.

Skills

Banquet service

À la carte service

Culinary excellence

Sustainability mindset

Presentation skills

Leadership

Education

Trade certificate

Job description

Head Chef at Clarion Hotel The Edge – Ready to Make Your Mark?

We’re not looking for just any chef. We’re looking for someone who wants to own the kitchen, shape our menus with the finest local Arctic produce—and confidently present our food concepts to our event guests. Are you ready to elevate the culinary experience at The Edge?

At Clarion Hotel The Edge, "good enough" never is. Driven byenergy, courage, and enthusiasm, we create memorable moments for our guests. As our new Head Chef, your mission is clear: raise the bar for both banquet and à la carte dining, craft bold food concepts, and serve as a passionate ambassador for our kitchen.

The best part? Day-to-day line management is not your primary focus.Here, your main energy goes toward craft, flavor, presentation, and incredible ingredients.

What the role is all about:

• Crafting menus with local identity:You get the creative freedom to propose, experiment, and refine our à la carte and banquet menus using premium local produce. All menus are developed in close partnership with and approved by our Executive Chef and Strawberry central F&B team.

• Presenting the food:You step up at major events to present the menu and the stories behind the dishes to our guests with confidence and pride.

• Delivering under pressure:Main hours are during the evening when the heat is on and expectations are high.

• Driving sustainability in practice:We mean it when we say "We Care". Through short-traveled ingredients, strong local supplier partnerships, and a clear commitment to reducing food waste, you’ll run a more sustainable kitchen operation.

• Close collaboration and leadership backup:Reporting directly to our Executive Chef, you will be a key player in driving our culinary philosophy.The role may also involve temporary team leadership duties, particularly when stepping in while the Executive Chef is away or on vacation.

Our vision—and who you are:

Strawberry and Clarion share a clear vision:"To increase the quality of life for guests and colleagues."

To thrive with us, that purpose needs to resonate with you.

You are:

• A highly skilled, uncompromising chef with a trade certificate and solid experience in banquet and/or à la carte service.

• Sustainability-minded, innovative, and deeply passionate about local produce and Arctic flavor profiles.

• Comfortable communicating and presenting food concepts to large groups when required.

• Ready and willing to step up to take charge of the team when the Executive Chef is away.

• At your absolute best during high-pressure evening shifts, bringing positive energy that inspires everyone around you.

Why join us?

We give you the platform to shine, grow, and push your limits:

• Pure culinary focus:Spend your time where you shine brightest—at the stove, developing concepts, and executing top-tier service, while stepping up to lead when duty calls.

• The power of Strawberry:Access unique opportunities forculinary competitions, leadership courses, and professional developmentacross the group.

• World-class team:Become part of an energetic, courageous, and enthusiastic culture at one of Northern Norway's most iconic hotels.

• Unbeatable perks:Great employee discounts on stays and experiences across the entire Strawberry chain.

• Position:Head Chef (Banquet & À la Carte)

• Working hours:Evening shifts

• Reports to:Executive Chef

• If you have any question please contact Lene Larsen, Executive Chef at phone[phone]. or email [e-mail]