Head Chef

Job Description - Head Chef

Brand

Vision

Right on the edge, with a majestic mountain view, we create unforgettable moments and memories together with our guests, all year round.

Values

All employees must act and work in line with our values: together, curiosity and passion. Together as a team and with the guests, we will create memories – right on the edge. We want you to stay curious, ask questions (to us, each other, & the guests), pay attention to details, learn as much as you can. We hope you are here because you love what you do or love being in the mountains!

Management expectations:.

As a leader at Skarsnuten Mountain Resort & Spa, you're expected to live the culture by energizing teams and creating engaging workplaces where people love to come to work. You build bridges through relationships, cooperation and trust. You take responsibility by making decisions with the company's best interests in mind, setting clear goals, and holding yourself and others accountable for achieving results. You lead the way with vision and purpose, fueling its potential by maximizing individual strengths to help others reach their full potential.

Overall responsibility

As an Head Chef, you have a broader and more strategic role that includes overall kitchen management, menu development and even business operations. You will have total control and responsibility for your kitchen, and its various styles and sections. We see that you don't spend all your time cooking, but you set the culinary standards and ensure consistency in your teams. We expect you to be a highly qualified chef with a solid track record from previous kitchen and management roles. This position requires high expectations and management skills. You are able and responsible for leading all operations of the kitchen. You are in step with the management and have good supervisory skills. You are able to lead your team and guide them in the right direction. As part of the job, you will oversee kitchen management, inventory management, menu planning, and ensure that your team always has the necessary tools.

Key responsibilities

• Responsibility for creating and implementing work procedures in the kitchen
• Create, implement and establish procedures, routines and profitability targets
• Help maintain both the operational and creative aspects of a kitchen
• Design, create, and test new menus that enhance your guests' culinary experience while maintaining high quality, ordering ingredients, and managing inventory and costs
• Leading, hiring and training kitchen staff, ensuring high performance and maintaining a positive, efficient work environment
• Always be nice, respectful and helpful to guests
• Know the vision, culture and values of Skarsnuten, and understand your role as the face and voice of our work.
• Actively participate in meetings, and make sure to stay up to date with information provided
• Understand how your contribution is valuable to your team in achieving the three most important goals: employee satisfaction, guest satisfaction and financial goals
• Make sure that we follow all health and safety regulations (IK-mat)

Working environment, sustainability and safety

• Be aware of how your actions affect other departments and maintain good communication with all colleagues across departments.
• Contribute to a positive and respectful working environment, where everyone supports and helps each other.
• Staying up-to-date and informed about the hotel's fire and safety procedures.
• Report any instances of inappropriate behavior or harassment to your immediate supervisor, the People Experience (HR) department, or through the company's whistleblowing function.
• Report environmental and safety issues to your direct supervisor.
• Sorting waste according to company policies and supporting sustainability initiatives by recycling and conserving resources.

Prioritization, support and resources

When time and resources are limited, priority is given to tasks that directly impact guest satisfaction and operational efficiency. Collaborate with colleagues and other departments to solve problems and share information. For assistance and support, you can turn to your direct supervisor or manager.

Authority

You have the authority to direct and oversee all culinary operations across the business, including menu planning, kitchen staff management, budget control, and food quality standards. You have the authority to make decisions related to the overall culinary direction, choice of suppliers, cost control and staffing in the kitchen. You also have the authority to handle guest complaints, implement new dining concepts, and continuously improve your kitchen's performance. For major business decisions, such as capital expenditures or strategic changes, these should be escalated to the F&B manager or general manager as needed.