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Executive Sous Chef

Location

Akershus, Norway

Apply by

2021-04-30

In May, Lily Country Club opens its doors at Kløfta, where we provide space, fill gaps and create meeting places.
With 507 hotel rooms in green, rural surroundings a short drive from Oslo and 10 minutes from Oslo Airport Gardermoen, you are welcome to stay - as long as you want.
We promise to do our part to create what both feels and is remembered as good moments, lasting impressions and your own form of belonging. With us, the door is always open.

In our main restaurant, Brasseriet, our chefs have used diligence and all their experience to bring home the classic and well-known taste experiences that we combine and refine with quality ingredients in season from our plentiful local areas. Well-known scents from the seasons of our senses, some new colors, but always bearnaise - if you will.


JOB SUMMARY – EXECUTIVE SOUS CHEF

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).


CANDIDATE PROFILE

Experience: Minimum ten years kitchen experience in a high profile, exclusive large scale hotel or resort with multifunction venues and areas. Minimum 5 years of documented leadership experience in a similar position managing a larger team consisting of various positions and departments within the kitchen. 

Education: A degree in culinary arts, hotel management, business or a relevant field of work, or an equivalent combination of education and work-related experience. (is a plus)

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Exceptional guest relations skills. Affinity for relationship hospitality.

Culinary creativity.

Technical Skills: Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; knowledge of hotel/resort operations management to include quality, operations, and marketing/sales principles; knowledge of and experience within an upscale market niche required; demonstrated knowledge of hospitality systems and software; understanding of hospitality industry trends, performance metrics and verbiage; and, solid understanding of financial analysis (profit/loss, cash flow, etc.) in order to drive revenue and make decisions affecting the finances of the business.

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