Hybrid Sous Chef – Storfjord Hotel bei Relais & Châteaux

Storfjord Hotel is an exclusive boutique hotel offering an extraordinary experience for travelers seeking peace, elegance, and a close connection to nature. With spectacular views of the majestic Storfjord and the Sunnmøre Alps, we are known for our personal service, attention to detail, and warm atmosphere.

Do you want to help develop the kitchen at a Michelin-recommended hotel, and do you have experience both as a chef and a leader? This could be your next career move.

As a proud member of the prestigious Relais & Châteaux, we offer our guests a unique combination of traditional Norwegian hospitality and modern comfort.

Storfjord is part of 62°NORD, a company specializing in tailor-made travel experiences in the magnificent fjords of Sunnmøre. Our hotels – Brosundet, Storfjord, and Union Øye – are carefully selected for their unique surroundings and authentic history. For us, the experience is just as important as the stay.

About the kitchen

We serve everything from à la carte breakfast, lunch, and dinner to private dinners and cooking classes – also in unique venues such as our lavvo and boathouse, where we host our “open fire cooking” concept. Our menus are rooted in Nordic cuisine, with a strong focus on seasonal produce and Norwegian ingredients. We work closely with local farms and producers and also forage many of our own ingredients.

We are looking for someone who

• Holds a professional chef qualification
• Has experience as a Sous Chef or in a similar leadership role
• Has a background in Nordic cuisine from fine dining, restaurant, or à la carte kitchens
• Is creative, development-oriented, and quality-focused
• Possesses strong leadership skills and can motivate a team
• Is proactive, solution-oriented, and hardworking
• Is fluent in written and spoken English
• Works independently, is structured and efficient
• Has excellent communication skills
• Has driver`s license, class B

Main responsibilities

• Active participation in breakfast, lunch, and dinner service according to the rota
• Menu planning and concept development in collaboration with the Head Chef
• Food safety and HACCP compliance
• Ordering, stock control, and inventory
• Supervision and mentoring of apprentices
• Acting as deputy (second-in-command) to the Head Chef

We offer

• Varied and engaging work in an inspiring and fast-paced environment
• Close collaboration with highly skilled and passionate colleagues
• The opportunity to influence and further develop our concepts alongside the Head Chef
• Competitive salary and good pension scheme
• Assistance in finding accommodation if required
• Working hours include days, evenings, and weekends
• Opportunities to contribute to exciting events through 62°NORD

Application and contact

For more information about the position, please contact Executive Head Chef Florian Harnisch

✉️ [email protected] or phone +47 97673924.

We look forward to hearing from you!