Soussjef – ledende rolle på kjøkkenet

About the role

Thon Hotel Alta is looking for an engaged Sous Chef to join its Food & Beverage team. This full‑time position works closely with the Kitchen Manager and is responsible for the daily operation of the kitchen, ensuring high quality and smooth service for guests.

Key responsibilities

• Plan, coordinate and produce lunch, dinner and banquet services.
• Supervise daily staff, manage rosters and oversee time‑sheet compliance.
• Train and develop kitchen personnel, distribute tasks and ensure efficient workflow.
• Collaborate on menu development and control food waste and costs.
• Order supplies, verify deliveries and maintain supplier relationships.
• Ensure food safety (IK‑Mat) and health & safety (HMS) procedures are followed.

Required profile

• Certified cook (fagbrev) or equivalent culinary experience.
• Previous leadership experience in a kitchen, preferably as Sous Chef or Kitchen Manager.
• Strong understanding of kitchen operations, production planning and cost control.
• Structured, solution‑oriented and responsible attitude.
• Excellent communication skills with staff and guests.

Required skills

• Knowledge of food safety regulations (IK‑Mat) and occupational health & safety (HMS).
• Experience with menu creation and food waste reduction.

What we offer

• A leadership role with significant influence over kitchen concepts.
• Opportunities for professional development through courses and training.
• Competitive compensation and a supportive, inclusive work environment.
• Potential for career progression within the Thon Group.