CHEF DE PARTIE · PASTRY CHEF · COMMIS CHEF

Villa Nord - Trondheim

Join the kitchen at Villa Nord. In 1837, Hôtel du Nord opened its doors on this ground and served Trondheim its first à la carte dinner. Today, Villa Nord carries that story forward. Our kitchen follows the seasons and the region - the menu shifts with what's fresh and what's good, and every plate that leaves the pass tells you something about where you are.

Chef de Partie

You'll run your own section with calm and precision, from mise en place through a full evening service. You know your craft well enough not to need to prove it - it shows in the work.

• Take ownership of your section, from prep to plate.
• Work closely with the Head Chef on a menu that changes with the seasons.
• Handle local and seasonal produce with respect and skill.
• Guide and support our Commis Chefs as they grow.

Pastry Chef

Our mornings begin with warm, house-baked pastries served straight to the table. Your work sets the tone for their whole day, and returns again at dessert.

• Own our pastry and dessert programme, from breakfast viennoiserie to the final course at dinner.
• Develop desserts that follow the seasons and tell a story of this region.
• Bake fresh daily for our breakfast service and lobby café.

Commis Chef

If you're early in your career and serious about learning the craft properly, this is a good place to do it - beside chefs who take the time to teach.

• Support the sections through prep and service.
• Learn to handle seasonal, local produce from the ground up.
• Help keep the kitchen clean, organised, and calm.