Head chef

Description of company:
Haukeliseter is Norway's largest lodge within the DNT-family. We have between 20 and 22 thousand guest nights each year, and roughly another 100 thousand stop by here to have a meal, shop in our bakery or just to have a quick break on their way between east and west in Norway.
We are located at 1000 masl, a 4-hour drive from all the major cities in southern Norway (Oslo, Stavanger, Bergen, Kristiansand), alongside the road E134. We are open all year round, with a year that varies a lot during the different seasons. Every employee lives here at Haukeliseter, so your colleagues are also the people you socialize with on your spare time. We live quite far from most things, but still never lack anything. We have a grocery store a 30-minute drive from here and have several trips here during most weeks as this also is our closest post office.

Our surroundings are a big reason why people choose to come here for work, as we have endless hiking possibilities all year round. During winter, it is very popular to go skiing, both back country skiing and Randonnée, and we have a ski resort just a 10-minute drive from here that is popular among the staff. During summer, we have hiking routes in every direction, one can go paddling in kayaks on the lake just outside here. Or try to catch some trout in the lake. A lot also go for a swim and then use the sauna down by the water. All rental equipment is available for staff.

Our staff is a mix of nationalities, especially in the kitchen. We are also a mix when it comes to age, but the majority is between 25 and 35 years old.

Our goal is to serve good Norwegian food with a lot of local produce in a cosy environment, and that every guest shall feel a welcoming atmosphere here.

Number of employees: 25 is our base number, but during summer we can be as many as 50.

Job description:
- Responsible for planning and executing the menus in the kitchen, both à la carte and three course. As well as lunch and dinner for the staff.

- Responsible for the schedule for the kitchen staff, making sure all shifts are covered.

- Responsible for ordering and keeping track of what we have in stock, and making sure that routines are followed when it comes to food safety (hygiene, temperatures, storage etc.)

- The head chef is part of the leader group at Haukeliseter, and we work closely together across departments.

- Educated as a chef.

- An advantage if you have worked as either a sous chef or head chef earlier.

- Knowledge of Norwegian cuisine and food traditions.

- You must be fluent in English or one of the Scandinavian languages

Working hours and place of work:
5 days a week, 37,5-40 hours a week. During daytime, evening at both weekdays and weekends. Place of work is the kitchen at Haukeliseter Fjellstue, most weeks with one day at the office to do administrative work.

Additional information:
Every employee pays board and accommodation each month, with an amount of just above 4300 NOK (per today). This covers all food, housing, electricity, internet, and other household supplies. Which means that living expenses are very low in total here. We withdraw the amount for board and accommodation before paying out salaries, so the amount paid to your account means that you only have your own personal expenses left (such as travel insurance, car etc.). Most people have more money to spend when working here compared to the bigger cities.