Dedicated Sous Chef for full-time job

If you have the drive, passion, and experience to lead our team to deliver the ultimate "Nordic kitchen" dining experience, then we have the career for you! We are looking for you to help drive our universe to the next level. We offer competitive compensation, fun and unique perks, and a fantastic work culture -- all we're missing is you!

If you have the drive, passion, and experience to lead our team to deliver the ultimate "Nordic kitchen" dining experience, then we have the career for you! We are looking for you to help drive our universe to the next level. We offer competitive compensation, fun and unique perks, and a fantastic work culture -- all we're missing is you!

Essential Functions

• Optimize profits by controlling food, beverage and labor costs.
• Consistently achieve operational excellence.
• Develop and retain exceptional talent.
• Ensure compliance with all local, state laws regarding food quality, safety, labor and employment.
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor.
• Ensure high Team Member and Guest Engagement.
• Promote company's mission and values.
• Ensure company policy and brand standards are followed.
• Optimize profits by controlling food, beverage and labor costs.
• Prepare and present hourly team member reviews

Duties and Responsibilities

• Ensure all food on the given section is prepared in accordance with established recipe cards and methods
• Ensure that there are sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Head Chef in a timely manner
• Ensure that all dishes and mise en place are tasted to ensure correct flavour and seasoning and checked with Head Chef
• Ensure that dishes are plated to the required the portion control and visual standard before being sent into the club for service
• To ensure appropriate levels of production in direct relation to the level of business
• That the kitchen is organised kept clean by following the correct procedures to meet the statutory food hygiene and food safety standards
• That all equipment/utensils in the section are correctly handled and maintained
• To contribute suggestions during menu planning as appropriate
• Coach employees in their section the "clear as you go" method of working
• Ensure that mistakes are avoided by regularly checking standards and requirements with the senior team
• To ensure the kitchen is run to a consistently high standard in the Head Chef's absence
• To ensure all dishes are correctly presented before being sent into the club for service
• To ensure all 'mise en place' is tasted as it is prepared, and all dishes are tasted to ensure correct flavour and that recipes have been properly followed
• To ensure mise-en-place and food stuffs are correctly stored at all times with accurate preparation date and use by date labels in line with our Food Safety policies
• To ensure menu ideas are provided as appropriate to assist with menu planning
• To ensure all junior kitchen staff comply with all kitchen standards, rules and regulations
• To ensure you maintain an optimistic outlook and motivate other members of the team even during difficult times
• Drive operating profit goals and sales.
• Optimize profits by controlling food, beverage and labor costs.
• Consistently achieve operational excellence.
• Develop and retain exceptional talent.
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor.
• Ensure high Team Member and Guest Engagement.

Our Ideal Candidate has

• Has established credibility through a proven career path within the high-end catering
• The ability to work independently without supervision.
• A "can do" attitude to "make things happen" and deliver a high-quality product consistently.
• The capacity to adapt to changing environments
• The experience to remain calm under pressure
• Strong communication skills
• Honest and reliable
• A positive and enthusiastic outlook
• Creative thinking
• Previous experience as a Chef de Partie in a high quality and busy environment
• Passion and great pride in their work
• An eye for detail

Minimum utdannelsesnivå

• Fagbrev som Kokk (eller tilsvarende)

Språkkunnskaper

• Norsk/nordisk og engelsk

Benefits

• A unique opportunity to take part in the development of a new kitchen concept.
• A professional and dynamic work environment.

The position is based in Svolvær, Norway

at the Svinøya Rorbuer.

We can help with temporary accommodation, until you have found an apartment.

Send your application to: ragnar@svinoya.no

Questions regarding the position, contact Ragnar Palsson tel: +47 905 96 663