Kokk / Chef de partie 100%

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

Job summary

Holtsmark Restaurant & Mathus in Øvre Sem Gård is seeking a Chef de Partie to join our new restaurant opening. We offer 2 full-time and 4 part-time seasonal positions (May–September) in a historic setting with a focus on quality, sustainability, and guest experience.

Candidates should hold a chef certificate or equivalent experience, have strong cooking knowledge, hygiene and HSE awareness, and the ability to thrive in a busy kitchen.

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

Chef certification

Cooking techniques

IK food knowledge

Hygiene & HSE

Teamwork

Attention to detail

Education

Chef certificate

Job description

Join the team at Holtsmark Restaurant & Mathus

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

About the Restaurant

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. It also includes several historic dining and event venues used for weddings, private celebrations, corporate events, cultural gatherings and has separate conference departments.

Our Commitment to Sustainability

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.

Work Environment

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.

Opportunities

• 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

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

Sustainable Collaboration – Locally Grown

Our food concept supports local farmers and producers. The 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.

Interested in being part of our journey? We look forward to hearing from you.