About the position

What will your areas of responsibility and work tasks be?

Beyond being the deputy to the Head Chef, you will be part of the kitchen daily leadership. This includes, among other things, taking responsibility for specific weekends and joining the Head Chef in the training and development of our co-workers, as well as ensuring that our kitchen delivers food and service according to our high standards and being a proud ambassador for the culinary profession.

Together with the Head Chef and other co-workers in the kitchen you will develop dishes, menus, food concepts, and calculate their costs in collaboration with the Food and Beverage Manager. Menus and concepts should align with the promises in The Trøndelag Foodmanifesto and the Hotel's focus on local produce from Orkland and the surrounding region.

Co-responsibility for food safety routines, HACCP, cleaning, inventory control and purchasing.

In all aspects of the job, there should be a focus on smart use and effective use of resources at the Hotel, ensuring that guests experience quality food and great service, resulting in positive guest experiences. This should be done in a way that ensures a good, evolving, and safe working environment where everyone is seen, appreciated, accepted, and respected.

What do we offer?

• Reverse interview with the current Sous chef
• 6 weeks rotating basic schedule with day and afternoon/evening shifts of 7-8 hours
• Frequent bus departures to/from Trondheim, where our chefs rarely clock out after 10:00 PM
• Vacation during Easter, Christmas and New Year, due to closed Hotel and Restaurant Ministeren
• Sign-on-fee bonus upon employment and competitive salary and other benefits
• Competence development in kitchen and restaurant management
• Participtaion in culinary gatherings with De Historiske
• Assistance with temporary accommodation during the initial phase