Lead Sous Chef - Seasonal Menu Design & Accommodation Help

Silje Marstrander; Lovund; On-site; NOK 700,000 - 900,000; Full time

Benefits offered by this job

Accommodation by mutual agreement

Development opportunities

Dedicated team

Job summary

Silje Marstrander on Lovund, Norway, invites a passionate chef to help shape our culinary identity. You will lead a team during busy services and contribute to next season's menu.

You should hold a professional chef qualification, enjoy working with local fish and shellfish, and communicate in Norwegian or English. We offer a key role, accommodation by mutual agreement, and development with a dedicated team in a unique coastal destination.

Qualifications

• Hold a professional chef qualification.
• Experience as a Sous Chef or in kitchen leadership preferred.
• Strong interest in locally sourced and sustainable food.
• Ability to lead a team through busy service and develop menus.

Responsibilities

• Contribute to menu planning and development with Head Chef.
• Lead evening service as shift leader.
• Prepare and produce dinners and banqueting.
• Plan and coordinate daily task allocation.
• Ensure quality control throughout food production.
• Manage goods handling and stock, including some ordering.
• Supervise, train, and support staff and apprentices.
• Ensure smooth service and effective teamwork during service.
• Maintain health, safety, and food hygiene routines (HSE and food safety).

Skills

Chef qualification

Team leadership

Local ingredients

Communication (Norwegian/English)

Organised and quality-conscious

Job description

Silje Marstrander on Lovund, Norway, invites a passionate chef to help shape our culinary identity. You will lead a team during busy services and contribute to next season's menu.

You should hold a professional chef qualification, enjoy working with local fish and shellfish, and communicate in Norwegian or English. We offer a key role, accommodation by mutual agreement, and development with a dedicated team in a unique coastal destination.