Seasonal Chef: Banquets, Buffets & High-Volume Service

kokk; Leirvik; Vor Ort; NOK 420.000 - 480.000; Vollzeit

Zusammenfassung

Stord Hotel in Leirvik (Stord), Norway, is seeking an energetic Seasonal Chef to join during October 10 to December 20, 2026. The role covers prep, line cook duties, and presentation for restaurant, banquets, and holiday events.

You will work in a busy kitchen for high-volume service, uphold HACCP standards, and collaborate with head chef and front-of-house. Requires 5+ years, strong knife skills, and HACCP knowledge; English or Scandinavian language proficiency.

Qualifikationen

• Minimum 5+ years of professional cooking experience in a hotel, banquet kitchen, or high-volume restaurant setting.
• Strong knife skills and solid understanding of hot/cold prep techniques.
• Formal culinary training or trade certificate (Fagbrev) is a strong plus; HACCP knowledge is required.
• Good working proficiency in English or a Scandinavian language (Norwegian/Swedish/Danish).

Aufgaben

• Prepare and cook high-quality dishes for daily restaurant service, private banquets, and seasonal buffets.
• Execute hot and cold line stations efficiently during high-volume service hours.
• Maintain strict standards of kitchen hygiene, food safety (HACCP), and station cleanliness.
• Monitor stock levels, handle food rotation (FIFO), and assist with daily prep lists.
• Collaborate effectively with the head chef, kitchen brigade, and front-of-house staff to ensure smooth service operations.

Kenntnisse

Knife skills

Hot prep

Cold prep

Work under pressure

Ausbildung

Formal culinary training or Fagbrev

HACCP knowledge

Jobbeschreibung

Stord Hotel in Leirvik (Stord), Norway, is seeking an energetic Seasonal Chef to join during October 10 to December 20, 2026. The role covers prep, line cook duties, and presentation for restaurant, banquets, and holiday events.

You will work in a busy kitchen for high-volume service, uphold HACCP standards, and collaborate with head chef and front-of-house. Requires 5+ years, strong knife skills, and HACCP knowledge; English or Scandinavian language proficiency.