Sought position: Chef(fe) de rang Ref ID: No281492 Town: Longyearbyen Country : Norway Contract type: Long term contract Salary: according to your experience Experience: experienced Job status: Employee Job category: F&B / Restaurant Online since 2025/09/25 This job position is still available for the week of 2025-09-22
Huset Restaurant, is looking for...
Chef(fe) de rang (M/F)
Huset Restaurant is located in Longyearbyen on Svalbard, in the Arctic, and has a long history of excellence, our venue is already well known for its history and we are now aiming to become a renowned table and are working hard to serve a unique gastronomic experience with our Spanish chef, Alberto Lozano
We offer a 14 courses tasting menu based on local and Arctic products. Our philosophy is to show the intense flavours of Arctic when minimizing as much as we can our impact and our wastes. We are proud for that to collaborate with some local hunter and fishermen, to hand-pick plants and mushrooms, to constantly experiment on preservation methods, as well as many other projects that we have.
To pair with this menu our are fortunate to have an impressive collection of wines, a collection started at the end of the 70's and that is now counting around 1000 references. Our alcohol-free pairing is following the same philosophy as the kitchen with many carefully curated options that we are producing here at Huset.
Under the leadership of the Restaurant Manager, you’ll help creating this unique experience for our guests, and will provide a high standard of service.
We take pride in our work and are seeking the right individual. You have a strong passion for your craft, minimum 3-5+ years of experience and mastery of fine dinning service. In addition, you view your role as an integral and important part of the team and appreciate what it takes to create extraordinary culinary experiences.
The right person is curious, has high standards, sees the value of being part of a sustainable operation and appreciates the unique opportunities our location inspires.
We are very curious to learn more about you but appreciate precise and to the point applications.
DESCRIPTION OF THE JOB The Chef de Rang carries out service in the restaurant from the preparation of the room up to customer reception, table service, and closing of the venue. During service, he/she is responsible for a certain number of tables (rang). He/she must know the menu and wine pairing perfectly to be able to present the menu and answer guests’ questions. At the end of the meal, the Chef de Rang will ensures the customer satisfaction
PROFILE REQUIRED
Good interpersonal skills and a perfect mastery of customer relationship codes
In-depth knowledge of the rules and techniques of service
Extensive food and wine knowledge, curiosity
Experience in a fine dinning/Michelin star restaurant is recommended
ADVANTAGES
The company is a part of the Norwegian Union and follows its benefits and salary rules. - 2 days off per week - 5 weeks payed vacation - Salary calculated regarding the experience - Extra wages on evening and weekend hours - Low tax regarding international zone - Discount with all our partners (restaurants, activities, boat tours, hotels)
OUR COMPANY OVERVIEW
Take a trip to 78 degrees north and experience the world’s northernmost fine-dining restaurant and wine cellar!
Huset – literally: the house – was designed by Jakob Hansen, who was also the architect of the Colosseum cinema in Oslo. The mining company Store Norske Spitsbergen Kullkompani AS started construction in 1948, and the doors opened on 13 October 1951. Since Huset enjoyed a central location and 70 year of Svalbard history, it came to be called the “heart of the town”.
Huset restaurant’s food experience is a journey across Svalbard and Arctic. It tells a story through different servings, which adapt seasonally, depending on what mother nature has to offer. Close collaboration with local trappers, fishermen, and hunters provides Svalbardian and Arctic ingredients such as seal, reindeer, rock ptarmigan, mushrooms, and mountain sorrel.
Using traditional Nordic preservation methods and culinary techniques, the cuisine offers a unique insight into the rich flavours of the polar region. Their key words are sustainability and preservation, and often utilise methods such as fermentation, curing or smoking.
Hroar Holm, Huset’s former manager, started the wine collection in the 1980’s. And today, the wine cellar at Huset is one of the largest in the Scandinavian region, the wine list has been recognised by Wine Spectator with two glasses and the designation “Best of Award of Excellence”.
IMPORTANT: please do not contact Journal des Palaces for questions regarding the offers, especially to know what happened to your application. We thank you for contacting directly the company.
