Head Chef & Kitchen Ops Leader (Structured, Profitable)

Wangen Group; Flåm; On-site; NOK 900,000 - 1,300,000; Full time

Benefits offered by this job

Staff accommodation

Job summary

Furukroa in Flåm, Norway seeks a structured Head Chef to lead daily kitchen operations, ensure top quality, and actively oversee production and service. The role combines culinary leadership with financial oversight and regulatory compliance in a seasonal setting.

You will build menus aligned with concept and profitability, manage food costs, and develop a cohesive, high-performing kitchen team, with staff accommodation provided for relocation.

Qualifications

• Solid experience as Head Chef or Sous Chef with leadership responsibility
• Structured and able to build systems in daily operations
• Strong financial understanding including food cost control
• Budgeting and profitability follow-up
• Knowledge of IK-Mat and HSE regulations
• Skilled in delegation, training and team development
• Creates a positive, respectful and structured work environment
• Communicates clearly and collaborates across departments
• Speaks and writes English and a Scandinavian language

Responsibilities

• Overall responsibility for daily kitchen operations
• Ensure consistent food quality and presentation
• Lead actively in production and service
• Develop menus in line with concept and profitability
• Budget responsibility and control of food cost
• Calculation of dishes and pricing
• Ordering goods, supplier follow-up, and stock control
• Reduce waste and ensure structured inventory and ordering routines
• Ensure compliance with IK-Mat and HSE regulations
• Maintain safe working conditions and proper documentation
• Delegate tasks and follow up execution
• Train, mentor and develop kitchen team members

Skills

Leadership

Kitchen management

Budgeting

Food cost control

IK-Mat/HSE knowledge

Team development

Communication

English & Scandinavian

Job description

Furukroa in Flåm, Norway seeks a structured Head Chef to lead daily kitchen operations, ensure top quality, and actively oversee production and service. The role combines culinary leadership with financial oversight and regulatory compliance in a seasonal setting.

You will build menus aligned with concept and profitability, manage food costs, and develop a cohesive, high-performing kitchen team, with staff accommodation provided for relocation.