Head Chef

Description of Company:
Idyllically located on the pier in Kragerø you will find Tollboden Restaurant, a very popular eatery throughout the year. In summer you can sit out on the pier, while enjoying the city's best pizza and a cold glass of wine. Throughout July, concerts are arranged with well-known artists such as Arne Hurlen and Odd Nordstoga, while enjoying a three-course menu and something good to drink.

In winter or on a cold day, you can pull into the boathouse, where it is lit in the large, open fireplace. The food concept for the winter is based on multi-course menus and carefully selected dishes from our a la carte menu, based on high-quality ingredients.

At Tollboden, hand-picked wine is stored under perfect conditions: in a cold, dark and slightly damp cellar with a constant temperature. The wine cellar is recognized and has been awarded two glasses in Wine Spectator (the wine's answer to the Michelin guide) year after year, in addition, the cellar has been nominated for "Norway's best wine list" in Kapital's annual award.

Number of employees: 30-40

Job description:
Areas of responsibility/Tasks and responsibilities:
- Overall responsibility for the kitchen's daily operations, coordinating both mise en place production and service.
- Creates effective schedules/roster for the kitchen team, utilizing the systems provided by the employer.
- Keeps track of orders, deliveries and approves invoices, utilizing the systems provided by the employer.
- Performs orders taking into consideration storage capacity, demand, budgets, delivery days, etc. Utilizing the systems provided by the employer.
- Creates new menus following standards for each of the concepts in house. Included is the responsibility to correctly cost menus, ensuring accurate results.
- Creates training material and provides the rest of the kitchen staff with accurate standard information for correctly performing the menus in place.
- Interviews and hires new staff approved by management, following budgets and seasonal demand.
- Achieves objectives set in cooperation with the management team, in regard to cost levels and quality standards.
- Has open communication with the rest of the management team, keeping open channels supplied by the employer. Attends and helps holding briefings, provides relevant information cross departments.
- Monitoring and controlling stock levels. Perform monthly stock takes, utilizing systems provided by the employer, following weekly/monthly/yearly deadlines.
- Follows and performs tasks set in the calendar by the employer.
- Ensures correct stock rotation procedures are followed by all members of the kitchen team to ensure minimal waste.
- Implements HACCP procedures in the kitchen, complying with local sanitary authorities.
- Utilizes systems provided by the employer for registrations and task performance control.
- Creates a positive work environment in the kitchen and promotes the same values in the rest of the house.
- Has a can-do approach, adjusting to periods of higher traffic, to maximize profit and up the quality of the product.
- Up to date on the industry trends.
- Creates cooperations with local producers, and encourages the use of local products on menus, following budgets and agreed cost levels.

Basis of assessment :
Goal achievement main tasks
- Restaurant and restaurant shall be operated in accordance with the company's values and requirements for quality and profitability.
- Measurable results according to set budget, KPIs and product quality
- Build and ensure a strong and viable organization that will strengthen the company's results
- Cultivate the companies' uniqueness, but at the same time ensure compliance with the group's standards
- Contribution to the organization beyond its own area of responsibility

Skills:
- Certificate of studies completed in culinary arts in recognized institutions.
- At least 10 years of proved experience in the industry in chef positions.
- At least 5 years of proved experience as a head chef in high end establishments.
- Ability to oversee and manage kitchen operations at a very high tempo and high standards.
- Communication skills to run a large team of chefs, achieving desired standards and delegating.
- Ability to communicate both verbally and written in English and Norwegian.
- Vast knowledge in the following systems: Excel, Word, Microsoft Office, Semine, Planday, Millum.
- Flexibility to adapt menus, team size and operation to the different seasonal changes.
- Strong passion for food and beverage, and the service/hospitality industry.