Sous Chef — Holmen Husky Lodge

Season: November 2026 — March 2027

Our philosophy: The Holmen Way

About the Role

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

• Run the evening kitchen service — à la carte lunch and dinner from 17:00, local meat and fish, kitchen stays open
• 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 independently
• Strong 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.
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Life at Holmen

The lodge runs seasonally:

• 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

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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)

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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.

Apply by sending a motivational letter and CV to post@holmenhusky.no marked «Sous Chef application» in subject.

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Application deadline: 15 June 2026. Interview rounds start 16 June.