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Job Description
We are looking for an experienced, friendly Sous Chef to join a charming fjord hotel in Western Norway, within reach of Stavanger. The hotel is located directly on the waterfront in the small town. It is a well-established, year-round hotel, serving both leisure guests, groups, conferences, and events.
The hotel restaurant offers a seasonal à la carte menu with a focus on fresh and local ingredients, as well as casual dishes, group menus, buffets, and special events.
Working conditions:
- Working period: ASAP - 30.09.2027
- Accommodation: Own room, shared kitchen and the bathroom
- Average working hours: 162.5 / month
Requirements
- Minimum 5 years of experience as a chef, including a la carte, buffet, and three-course menu preparation for events and functions.
- Strong knowledge of culinary techniques and a passion for utilizing local ingredients.
- Ability to work under pressure, maintain composure, and meet deadlines.
- Excellent organizational skills with attention to detail and a strong focus on food presentation.
- Flexibility to work evenings, weekends, and holidays, as required by the nature of the hospitality industry.
Skills
A la carte cookingBuffet preparationMenu planningCulinary techniquesFood presentationTime management
Salary
260-270 NOK/h
Experience
senior