About the position

🍽️ Akerrestauranter is hiring at Aker Brygge:

1x Senior Sous Chef for Pastis Bistrobar, 2x Chefs for Louise Restaurant & Bar

Love turning great ingredients into memorable, feel-good food? Come cook with us at Akerrestauranter! We’re expanding our kitchen team and are looking for one Senior Sous Chef for Pastis and two Chefs for Louise- to start as soon as possible.

As a Senior Sous Chef:

As Senior Sous Chef, you will be responsible for the daily operations of the kitchen at Pastis, working closely with our Operational Head Chef. Since the role primarily involves leading the kitchen and team on a day-to-day basis, you will spend most of your time during service, ensuring the quality, consistency, and internal development of the kitchen team. The role also includes responsibilities such as placing orders, preparing prep-lists, creating staff schedules, maintaining food safety compliance (IK-Mat), and other tasks essential to smooth operations and a positive working environment.

As a Chef:

As a Chef at Louise, you will be responsible for preparing, cooking, and plating dishes in accordance with our recipes and quality standards. You will work efficiently during service, maintain a clean and organized workstation, and contribute to the daily flow of the kitchen. The role requires attention to detail, consistency, and good collaboration with the rest of the team. You will assist with preparation before service, follow hygiene and food safety routines, and support your colleagues where needed to ensure smooth kitchen operations.

We’re looking for:

Senior Sous Chef

• Highly structured with strong planning and execution skills
• Thrives in a fast-paced, high-energy kitchen environment
• Proven ability to motivate, inspire, and engage both team members and guests
• Takes full ownership of tasks and responsibilities
• Forward-thinking and curious about new trends, techniques, and opportunities in the culinary world
• Leads by example and contributes to a positive, respectful team culture
• Plays an active role in maintaining the restaurant’s strong reputation for quality and consistency
• At least 1–3 years of experience as a Senior Sous Chef or Sous Chef
• Minimum 2 years of overall experience in the restaurant industry
• Holds a formal culinary certificate (fagbrev) or equivalent professional background

Chef

• Minimum 1–2 years of experience in a professional kitchen
• Ability to prepare and cook food consistently to high standards
• Familiarity with basic kitchen routines and service flow
• Strong understanding of hygiene and food safety practices
• Good communication and teamwork skills
• Ability to stay organized and focused under pressure
• Positive and responsible attitude
• Works well as part of a team and contributes to a positive kitchen environment

What We Offer:

• A dynamic, inclusive, and inspiring work environment
• Competitive pay – adjusted to your experience and role
• A part of a growing and ambitious restaurant group
• Opportunities for professional development and career growth