Kokk / Chef de partie 100%

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

Job summary

Holtsmark Restaurant & Mathus invites applications for Chef de Partie at our new 450 square meter restaurant housed in the historic barn at Øvre Sem Gård. The role covers a full-service kitchen, event support, and a growing beverage program.

We value sustainability, quality, and teamwork. Candidates should be able to work in a fast-paced kitchen, show responsibility, and contribute to delivering memorable guest experiences.

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.
• Good teamwork skills and positive attitude.

Responsibilities

• 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.

Skills

Cooking knowledge

IK hygiene & HSE

High-paced kitchen

Quality & accuracy

Teamwork & attitude

Attention to materials

Education

Certificate as a chef or relevant experience

Job description

Join the team at Holtsmark Restaurant & Mathus

Holtsmark Restaurant & Mathus is recruiting for a chef positions in our new 450 square meter restaurant, located in the historic barn at Øvre Sem Gård.

The new restaurant will be a vibrant and versatile food and beverage destination and will include:

• 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

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 opening from the start
• 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.

Chef de partie

Number of positions 2 full time / 4 part time (seasonal may-september)

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:

• 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