Head Chef / Kjøkkensjef
Holtsmark Restaurant & Mathus -- Øvre Sem Gård, Asker
Join the team at Holtsmark Restaurant & Mathus
Holtsmark Restaurant & Mathus is looking for an experienced, ambitious and hands-on Head Chef to lead our kitchen team and take an active role in the continued development of our restaurant and food concepts at Øvre Sem Gård.
Our 450-square-meter restaurant is located in the historic barn at Øvre Sem Gård and is a vibrant and versatile food and beverage destination including:
Full-service restaurant
Beer and cocktail bar
Chambre Separé and Wine cellar for private dinners and tastings
Outdoor seating in our own garden
Café and general store (landhandleri)
Several event and banquet facilities on the farm with capacity from 30 and up to 400 guests, including a dedicated kitchens and bars
Øvre Sem Gård is much more than a hotel. Holtsmark Drift AS provides all food and beverage services at this estate and operates its own pastry department, production kitchen, restaurant, catering services and events.
Throughout the year, we host everything from restaurant service and conferences to weddings, private celebrations, corporate events and large-scale functions. The property also includes several historic dining rooms and event venues, giving our kitchen team a highly varied working environment.
Our food philosophy
At Holtsmark Restaurant & Mathus, we are committed to developing a food concept based on seasonality, sustainability, local produce and strong craftsmanship.
We work closely with local farmers, producers and suppliers and aim to make the best possible use of high-quality ingredients throughout the seasons.
As Head Chef, you will play a central role in developing this concept further while balancing creativity, quality, efficient operations and sound financial management.
The position
As our Head Chef, you will have overall responsibility for the daily operation and development of the kitchen.
This is a hands-on leadership position. We are looking for someone who enjoys leading and developing a team, but who is equally comfortable working actively in production and service alongside the kitchen staff.
You will work closely with the Restaurant Manager, beverage team and company management to ensure that food quality, guest experience, staffing and financial performance develop together.
Key responsibilities
Overall responsibility for the daily operation of the kitchen
Lead, motivate and develop the kitchen team
Recruitment, onboarding and training of kitchen employees
Planning staffing levels and kitchen schedules according to business needs
Menu development in line with our concept, seasons, available produce and budgets
Ensure consistently high standards of food quality, taste and presentation
Take an active role in daily mise en place, production and service
Responsibility for food safety procedures, IK-Mat, hygiene and HSE
Recipe costing and continuous monitoring of food costs
Purchasing, ordering and stock management
Maintain appropriate stock levels and ensure good product rotation
Monitor and reduce food waste
Follow up suppliers, deliveries and raw material quality
Ensure efficient use of ingredients across restaurant, events, catering and production
Plan kitchen operations for restaurant service, conferences, weddings and larger events
Maintain structure, routines and efficient workflow throughout the kitchen
Work closely with the Restaurant Manager, beverage responsible and management
Contribute actively to the further development of Holtsmark Restaurant & Mathus
Who we are looking for
We are looking for a structured and motivated chef who combines strong culinary skills with good leadership and commercial understanding.
You enjoy taking responsibility and understand that running a successful kitchen requires a balance between creativity, people management, quality and cost control.
Qualifications and experience
Certificate as a chef or equivalent relevant professional experience
Previous experience as Head Chef, Sous Chef or in another senior kitchen position
Strong culinary knowledge for modern and nordic culinary foods and understanding of cooking techniques and raw materials
Experience with menu planning and menu development
Good understanding of food costing, purchasing and stock management
Experience with staffing, training and kitchen organisation
Good knowledge of food safety (IK-Mat), hygiene and HSE requirements
Ability to maintain structure and quality in a busy working environment
Good communication and leadership skills
Commercial understanding and awareness of kitchen profitability
Ability to communicate in English or a Scandinavian language
Experience from restaurants combined with events, catering, conferences or banquet operations is considered an advantage.
Personal qualities
We believe our Head Chef should be:
A visible and supportive leader
Orginazed, structured and solution-oriented
Passionate about food, ingredients and craftsmanship
Quality-conscious and detail-oriented
Financially aware and comfortable working with budgets and targets
Able to motivate and develop others
Calm and organized during busy services
Positive and collaborative
Willing to take responsibility and lead by example
What we offer
At Holtsmark Restaurant & Mathus, you will have the opportunity to play an important role in the continued development of a growing restaurant and hospitality company.
We offer:
A key leadership position with significant influence over the kitchen and food concept
The opportunity to develop menus and concepts together with management
A varied operation combining restaurant, café, events, conferences, catering and large functions
Close cooperation with local farmers, producers and suppliers
A professional and ambitious working environment
Varied workdays in unique historic surroundings
Strong focus on quality, sustainability and guest experience
Opportunities for personal and professional development
The opportunity to grow together with Holtsmark Drift AS as the company continues to develop
Position: Head Chef / Kjøkkensjef
Employment: Full-time
Holtsmark Drift AS is the operating company behind the food, beverage and hospitality concepts at Øvre Sem Gård. With Holtsmark Restaurant & Mathus, we are building a destination where restaurant operations, local food, hospitality, events and craftsmanship come together.