Company Description

Storfjord is a high-end boutique property located in the small fjord village of Glomset, in the heart of the Norwegian fjords, offering an exclusive experience for discerning travellers seeking tranquillity, elegance, and nature. The hotel is situated on a wooded hillside with breathtaking views of the Storfjord and the Sunnmøre Alps. The hotel is renowned for its exceptional service, attention to detail and for qualities that are hard to put into words. As a member of the prestigious Relais & Chateuax, Storfjord delivers a unique blend of traditional Norwegian heritage and modern indulgence, ensuring an unforgettable stay for guests from around the world.

Job Description

We are looking for a passionate, experienced and quality-concious Executive Head Chef to lead Storfjord Hotel on its culinary journey. As Executive Head Chef you hold extensive professional competence for culinary and have a genuine interest in every aspect of food and beverage. As operational leader of our kitchen, you know how to create and motivate a winning team. You will be working closely with the F&B Manager to maintain a complete F&B division, while executing solid concepts for our guests to experience as part of the Storfjord Culinary Journey. This requires strong leadership, high-level service delivery, a great passion for hospitality and good knowledge of running a sustainable F&B operation.

KEY RESPONSIBILITIES

• Gastronomic vision and knowledge: Provide and develope gastronomic vision to ensure the hotel’s positioning as an excellent food destination. Mastering food and presentation skills combining creativity, technique and attention to detail. Plan and execute menus showcasing creativity and exceptional flavours, while focusing on locally sourced ingredients. Utilise the F&B areas within the hotel and create suitable concepts for each area
• Operational Management: Setting the team up for success. Oversee all daily operations in the kitchen, including menus in accordance to concept description, kitchen calculations, personell schedules, equipment and leading the daily operations. Attend meetings and briefings with other department heads as determined by the General Managers.
• Personnel: Recruit, train, and mentor a high-performing team, fostering a positive and collaborative work environment that empowers staff to deliver outstanding food and service. Conduct departmental orientation programs for new colleagues to ensure they understand the policies and operations of the company.
• Food Safety: Follow up routines on IK-mat and Health, Safety, and Environment (HSE) responsibility

Qualifications

• Experience: Experience as a Head Chef or Sous Chef in a à la carte restaurant and/or from a high-end hotel F&B operation
• Leadership Skills: Strong leadership and interpersonal skills, with the ability to inspire, motivate, and manage a diverse team. A hands-on leader who thrives in a dynamic environment
• Certified: Certified chef or equivalent
• Cost focused: Controlling food and labor costs with a good understanding of maintaining budget effectively
• Communication Skills: Good communication skills and English proficiency are required

Additional Information

WHY JOIN STORFJORD HOTEL?

We offer a thrilling and exciting lifestyle with the opportunity to work with an extraordinary team and a property located in the most beautiful and serene locations in the world. At Storfjord we offer to always develop unique culinary experiences, and enhance our F&B operations. Storfjord Hotel is a member of De Historiske - Historic Hotels and Restaurants in Norway, has been featured in the Michelin-guide and is official Bollinger-ambassador. There is a great focus on local suppliers and short-traveled flavours. As a part of 62NORD you are joining a dedicated team across multiple properties and we closely collaborate and share knowledge. As a part of our team we offer the chance to be involved in a greater hospitality collection with a vast diversity and as well as other career opportunities within 62NORD.