A small hotel in the middle of the fjords is looking for a skillful chef. The hotel’s head chef also works daily. The company values good communication and teamwork. Employees are well taken care of. In the restaurant, they offer local and traditional courses, and house specialties based on local ingredients - smoked salmon from the Sognefjord, deer from the hunters, or lamb meat from the nearby farm. The menu is a la carte and on some evenings they offer a three-course menu. During the off-season, they host special events. Assignment and Requirements: - 5-10 years experience in an a la carte restaurant - You will actively participate in menu development, showcasing your passion for food and creating new flavors. - Norwegian Food Expertise: A strong knowledge and experience with traditional Nordic cuisine are essential, as well as fine dining skills. - Kitchen Environment: You must have a calm and positive demeanor, excellent work ethic, and the ability to handle high work tempo and stress effectively. - Collaboration: You should work well with the chef and host, and be willing to become an integral part of our close-knit "family." - Flexibility: You must be flexible in terms of working hours Responsibilities: As a chef in the kitchen, you will be responsible for preparing a variety of dishes, including traditional Norwegian cuisine and gourmet offerings. The focus is on using fresh, local ingredients sourced from the fjord and mountains. While formal culinary training is preferred, experience in the culinary arts with strong references may also be considered. Desired Qualifications: - Creativity and a positive attitude. - Ability to motivate and contribute positively to the working environment. - High work capacity and effective collaboration skills. - A passion for experimenting with flavors and developing new local dishes. Note: We thank all applicants for their interest, but only those selected for an interview will be contacted.