Sous Chef

Bien Restauranter; Bergen; On-site; NOK 550,000 - 850,000; Full time

Job summary

Bien Litteraturhuset, located in Bergen, invites a dedicated Sous Chef to join the on-site kitchen team. You will assist the Head Chef in daily operations, ensure high-quality plating, and help manage staff and inventory to sustain top service during busy periods.

Ideal candidates bring leadership experience, strong food-safety knowledge, and a passion for local cuisine, with flexibility to work evenings and weekends as required.

Qualifications

• Excellent culinary skills spanning multiple cuisines and techniques.
• Experience leading a kitchen team and coordinating shifts.
• Strong knowledge of food safety, hygiene standards, and clean kitchen practices.
• Ability to stay focused and organized under peak service pressure.
• Clear communication with kitchen and front-of-house teams.
• Previous Sous Chef or senior line cook in a professional kitchen.
• Culinary education or formal training is an advantage but not required with strong practical experience.
• Willingness to work evenings, weekends, and holidays as needed.

Responsibilities

• Support Head Chef in daily kitchen operations and menu execution.
• Oversee food prep, cooking, and plating to ensure consistent quality.
• Supervise kitchen staff, coordinate station work and ensure smooth service.
• Manage inventory, ordering, and stock control.
• Collaborate with front-of-house to ensure timely service and guest satisfaction.

Skills

Culinary skills

Kitchen leadership

Food safety

Under pressure

Communication

Sous Chef exp

Flexibility

Team collaboration

Education

Culinary education

Job description

Company Description

Bien Litteraturhuset is a lunch and dinner restaurant offering guests a hyperlocal menu, using local produce and focusing on dishes from Bergen and near surroundings.

Role Description

This is a full-time, on-site Sous Chef role based in Bergen. The Sous Chef supports the Head Chef in daily kitchen operations, including food preparation, cooking, plating, and ensuring consistent quality across all dishes. Responsibilities include supervising kitchen staff, coordinating station work, maintaining food safety and hygiene standards, and managing inventory and ordering as needed. The Sous Chef assists in menu execution, contributes ideas to specials, helps train new team members, and ensures efficient service during busy periods. Collaboration with the front-of-house team to ensure timely service and a positive guest experience is an important part of the role.

Qualifications

• Strong culinary skills in preparation, cooking, and plating, ideally with experience in one or more of the following: Japanese cuisine, American diner-style food, Neapolitan pizza, Norwegian or French classics.
• Experience in kitchen leadership, including supervising staff, coordinating shifts, and supporting a positive, inclusive team environment.
• Sound knowledge of food safety, hygiene regulations, and best practices for maintaining a clean, organized kitchen.
• Ability to work efficiently under pressure, manage multiple tasks, and maintain high standards during peak service times.
• Good communication skills and the ability to collaborate with both kitchen and front-of-house teams.
• Prior experience as a Sous Chef or senior line cook in a professional kitchen is highly beneficial.
• Culinary education or formal training is an advantage but not strictly required if compensated by strong practical experience.
• Flexibility to work evenings, weekends, and holidays as required in a restaurant environment.