SOUS CHEF AT HOLMEN

As Sous Chef at Holmen Husky Lodge, you'll work alongside our head chef to run the evening kitchen — together covering all 7 days of the week, 5 days on and 2 days off. The Barn is renovated into our restaurant. You'll cook à la carte lunch and dinner for overnight guests using local ingredients — real food, made properly, for people who have been outside all day. Your Main Responsibilities Share full 7-day weekly coverage with the head chef on a rotating 5-on-2-off schedule Run the kitchen independently on your solo shifts Manage allergen awareness and dietary requirements across all services Keep the kitchen clean, organised, and consistently to standard Support weekly stock checks and ordering What We’re Looking For Solid professional kitchen experience — Nordic or seasonal cuisine is a plus Confidence running an evening service independentlyStrong understanding of allergens and dietary requirements Calm and organised under pressure A team-first attitude — the kitchen is part of something larger here Trial Period All new crew members begin with a one-month trial period. This allows both you and the team to evaluate whether the role and lifestyle are a good fit. You'll work closely with the head chef, gradually taking on more responsibility while receiving regular feedback and support. Life at Holmen Autumn (September–November): Preparation, onboarding, and pre-season setup Winter (November–April): Full tour and lodge season — the kitchen runs at full capacity Spring/Summer (April–August): Off-season rest and recovery What We Offer Accommodation in a shared apartment (private bedroom) All meals provided Access to a staff car and local gym A unique opportunity to work with a seasoned and passionate team in the North Competitive seasonal compensation (based on experience and year at Holmen) Ready to Cook at 69 North? If you care about food, want to live somewhere extraordinary, and are looking for a season with real purpose — we'd love to hear from you. #J-18808-Ljbffr