Head Chef / Kjøkkensjef
Arbeidsplassen
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Job summary
Holtsmark Restaurant & Mathus is seeking an experienced Head Chef to lead the kitchen team at Øvre Sem Gård in Asker. You will oversee daily operations, menu development and execution in a hands-on leadership role, ensuring exceptional food quality and guest experience.
The role requires strong culinary skills, leadership, budgeting, and a commitment to sustainable, locally sourced concepts integrated with events and catering for a diverse range of services.
Qualifications
- Certificate as a chef or equivalent professional experience.
- Previous experience as Head Chef, Sous Chef or in another senior kitchen position.
- Strong culinary knowledge for modern and Nordic foods and understanding of techniques and raw materials.
- Experience with menu planning and menu development.
- Good understanding of food costing, purchasing and stock management.
- Experience with staffing, training and kitchen organisation.
- Good knowledge of food safety (IK-Mat), hygiene and HSE requirements.
- Ability to maintain structure and quality in a busy working environment.
- Good communication and leadership skills.
- Commercial understanding and awareness of kitchen profitability.
- Ability to communicate in English or a Scandinavian language.
Responsibilities
- Overall responsibility for the daily operation and development of the kitchen.
- Lead, motivate and develop the kitchen team.
- Recruitment, onboarding and training of kitchen employees.
- Plan staffing levels and kitchen schedules according to business needs.
- Menu development in line with concept, seasons, and budgets.
- Ensure high standards of food quality, taste and presentation.
- Active involvement in mise en place, production and service.
- Ensure food safety procedures, IK-Mat, hygiene and HSE.
Skills
Education
Job description
Holtsmark Restaurant & Mathus is looking for an experienced, ambitious and hands-on Head Chef to lead our kitchen team and take an active role in the continued development of our restaurant and food concepts at Øvre Sem Gård.
Our 450-square-meter restaurant is located in the historic barn at Øvre Sem Gård and is a vibrant and versatile food and beverage destination including:
Full-service restaurant
Beer and cocktail bar
Chambre Separé and Wine cellar for private dinners and tastings
Several event and banquet facilities on the farm with capacity from 30 and up to 400 guests, including a dedicated kitchens and bars
Øvre Sem Gård is much more than a hotel. Holtsmark Drift AS provides all food and beverage services at this estate and operates its own pastry department, production kitchen, restaurant, catering services and events.
Throughout the year, we host everything from restaurant service and conferences to weddings, private celebrations, corporate events and large-scale functions. The property also includes several historic dining rooms and event venues, giving our kitchen team a highly varied working environment.
At Holtsmark Restaurant & Mathus, we are committed to developing a food concept based on seasonality, sustainability, local produce and strong craftsmanship.
We work closely with local farmers, producers and suppliers and aim to make the best possible use of high-quality ingredients throughout the seasons.
As Head Chef, you will play a central role in developing this concept further while balancing creativity, quality, efficient operations and sound financial management.
As our Head Chef, you will have overall responsibility for the daily operation and development of the kitchen.
This is a hands-on leadership position. We are looking for someone who enjoys leading and developing a team, but who is equally comfortable working actively in production and service alongside the kitchen staff.
You will work closely with the Restaurant Manager, beverage team and company management to ensure that food quality, guest experience, staffing and financial performance develop together.
Overall responsibility for the daily operation of the kitchen
Lead, motivate and develop the kitchen team
Recruitment, onboarding and training of kitchen employees
Planning staffing levels and kitchen schedules according to business needs
Menu development in line with our concept, seasons, available produce and budgets
Ensure consistently high standards of food quality, taste and presentation
Take an active role in daily mise en place, production and service
Responsibility for food safety procedures, IK-Mat, hygiene and HSE
Recipe costing and continuous monitoring of food costs
Purchasing, ordering and stock management
Maintain appropriate stock levels and ensure good product rotation
Monitor and reduce food waste
Follow up suppliers, deliveries and raw material quality
Ensure efficient use of ingredients across restaurant, events, catering and production
Plan kitchen operations for restaurant service, conferences, weddings and larger events
Maintain structure, routines and efficient workflow throughout the kitchen
Work closely with the Restaurant Manager, beverage responsible and management
Contribute actively to the further development of Holtsmark Restaurant & Mathus
We are looking for a structured and motivated chef who combines strong culinary skills with good leadership and commercial understanding.
You enjoy taking responsibility and understand that running a successful kitchen requires a balance between creativity, people management, quality and cost control.
Certificate as a chef or equivalent relevant professional experience
Previous experience as Head Chef, Sous Chef or in another senior kitchen position
Strong culinary knowledge for modern and nordic culinary foods and understanding of cooking techniques and raw materials
Experience with menu planning and menu development
Good understanding of food costing, purchasing and stock management
Experience with staffing, training and kitchen organisation
Good knowledge of food safety (IK-Mat), hygiene and HSE requirements
Ability to maintain structure and quality in a busy working environment
Good communication and leadership skills
Commercial understanding and awareness of kitchen profitability
Ability to communicate in English or a Scandinavian language
Experience from restaurants combined with events, catering, conferences or banquet operations is considered an advantage.
We believe our Head Chef should be:
A visible and supportive leader
Orginazed, structured and solution-oriented
Passionate about food, ingredients and craftsmanship
Quality-conscious and detail-oriented
Financially aware and comfortable working with budgets and targets
Able to motivate and develop others
Calm and organized during busy services
Positive and collaborative
Willing to take responsibility and lead by example
At Holtsmark Restaurant & Mathus, you will have the opportunity to play an important role in the continued development of a growing restaurant and hospitality company.
We offer:
A key leadership position with significant influence over the kitchen and food concept
The opportunity to develop menus and concepts together with management
A varied operation combining restaurant, café, events, conferences, catering and large functions
Close cooperation with local farmers, producers and suppliers
A professional and ambitious working environment
Varied workdays in unique historic surroundings
Strong focus on quality, sustainability and guest experience
Opportunities for personal and professional development
The opportunity to grow together with Holtsmark Drift AS as the company continues to develop
Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. With Holtsmark Restaurant & Mathus, we are building a destination where restaurant operations, local food, hospitality, events and craftsmanship come together.
Position: Head Chef / Kjøkkensjef
Employment: Full-time
Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. With Holtsmark Restaurant & Mathus, we are building a destination where restaurant operations, local food, hospitality, events and craftsmanship come together.
Interested in becoming an important part of our continued journey? We look forward to hearing from you.
Welcome to "Sustainable Collaboration -- Locally Grown," a food concept that supports local farmers and producers. Our menu is based on fresh, high-quality ingredients sourced directly from the local area, allowing us to offer delicious, healthy, and unique dining experiences.
Our slogan reflects our goal of creating a more sustainable food system built around locally grown ingredients. We believe good local food should be accessible to more people, so we work to keep our prices reasonable.
By working closely with farmers, we plan what to grow and when. This gives us the flexibility to adapt our menu to the seasons and make use of surplus produce. We also prioritize organic and sustainable farming methods that benefit both the environment and the health of our customers.
Holtsmark Restaurant & Mathus -- Øvre Sem Gård, Asker
Holtsmark Restaurant & Mathus is looking for an experienced, ambitious and hands-on Head Chef to lead our kitchen team and take an active role in the continued development of our restaurant and food concepts at Øvre Sem Gård.
Our 450-square-meter restaurant is located in the historic barn at Øvre Sem Gård and is a vibrant and versatile food and beverage destination including:
Full-service restaurant
Beer and cocktail bar
Chambre Separé and Wine cellar for private dinners and tastings
Several event and banquet facilities on the farm with capacity from 30 and up to 400 guests, including a dedicated kitchens and bars
Øvre Sem Gård is much more than a hotel. Holtsmark Drift AS provides all food and beverage services at this estate and operates its own pastry department, production kitchen, restaurant, catering services and events.
Throughout the year, we host everything from restaurant service and conferences to weddings, private celebrations, corporate events and large-scale functions. The property also includes several historic dining rooms and event venues, giving our kitchen team a highly varied working environment.
At Holtsmark Restaurant & Mathus, we are committed to developing a food concept based on seasonality, sustainability, local produce and strong craftsmanship.
We work closely with local farmers, producers and suppliers and aim to make the best possible use of high-quality ingredients throughout the seasons.
As Head Chef, you will play a central role in developing this concept further while balancing creativity, quality, efficient operations and sound financial management.
As our Head Chef, you will have overall responsibility for the daily operation and development of the kitchen.
This is a hands-on leadership position. We are looking for someone who enjoys leading and developing a team, but who is equally comfortable working actively in production and service alongside the kitchen staff.
You will work closely with the Restaurant Manager, beverage team and company management to ensure that food quality, guest experience, staffing and financial performance develop together.
Overall responsibility for the daily operation of the kitchen
Lead, motivate and develop the kitchen team
Recruitment, onboarding and training of kitchen employees
Planning staffing levels and kitchen schedules according to business needs
Menu development in line with our concept, seasons, available produce and budgets
Ensure consistently high standards of food quality, taste and presentation
Take an active role in daily mise en place, production and service
Responsibility for food safety procedures, IK-Mat, hygiene and HSE
Recipe costing and continuous monitoring of food costs
Purchasing, ordering and stock management
Maintain appropriate stock levels and ensure good product rotation
Monitor and reduce food waste
Follow up suppliers, deliveries and raw material quality
Ensure efficient use of ingredients across restaurant, events, catering and production
Plan kitchen operations for restaurant service, conferences, weddings and larger events
Maintain structure, routines and efficient workflow throughout the kitchen
Work closely with the Restaurant Manager, beverage responsible and management
Contribute actively to the further development of Holtsmark Restaurant & Mathus
We are looking for a structured and motivated chef who combines strong culinary skills with good leadership and commercial understanding.
You enjoy taking responsibility and understand that running a successful kitchen requires a balance between creativity, people management, quality and cost control.
Certificate as a chef or equivalent relevant professional experience
Previous experience as Head Chef, Sous Chef or in another senior kitchen position
Strong culinary knowledge for modern and nordic culinary foods and understanding of cooking techniques and raw materials
Experience with menu planning and menu development
Good understanding of food costing, purchasing and stock management
Experience with staffing, training and kitchen organisation
Good knowledge of food safety (IK-Mat), hygiene and HSE requirements
Ability to maintain structure and quality in a busy working environment
Good communication and leadership skills
Commercial understanding and awareness of kitchen profitability
Ability to communicate in English or a Scandinavian language
Experience from restaurants combined with events, catering, conferences or banquet operations is considered an advantage.
We believe our Head Chef should be:
A visible and supportive leader
Orginazed, structured and solution-oriented
Passionate about food, ingredients and craftsmanship
Quality-conscious and detail-oriented
Financially aware and comfortable working with budgets and targets
Able to motivate and develop others
Calm and organized during busy services
Positive and collaborative
Willing to take responsibility and lead by example
At Holtsmark Restaurant & Mathus, you will have the opportunity to play an important role in the continued development of a growing restaurant and hospitality company.
We offer:
A key leadership position with significant influence over the kitchen and food concept
The opportunity to develop menus and concepts together with management
A varied operation combining restaurant, café, events, conferences, catering and large functions
Close cooperation with local farmers, producers and suppliers
A professional and ambitious working environment
Varied workdays in unique historic surroundings
Strong focus on quality, sustainability and guest experience
Opportunities for personal and professional development
The opportunity to grow together with Holtsmark Drift AS as the company continues to develop
Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. With Holtsmark Restaurant & Mathus, we are building a destination where restaurant operations, local food, hospitality, events and craftsmanship come together.
Position: Head Chef / Kjøkkensjef
Employment: Full-time
Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. With Holtsmark Restaurant & Mathus, we are building a destination where restaurant operations, local food, hospitality, events and craftsmanship come together.
Interested in becoming an important part of our continued journey? We look forward to hearing from you.
Welcome to "Sustainable Collaboration -- Locally Grown," a food concept that supports local farmers and producers. Our menu is based on fresh, high-quality ingredients sourced directly from the local area, allowing us to offer delicious, healthy, and unique dining experiences.
Our slogan reflects our goal of creating a more sustainable food system built around locally grown ingredients. We believe good local food should be accessible to more people, so we work to keep our prices reasonable.
By working closely with farmers, we plan what to grow and when. This gives us the flexibility to adapt our menu to the seasons and make use of surplus produce. We also prioritize organic and sustainable farming methods that benefit both the environment and the health of our customers.
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