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We are now looking for our new Head Chef at Yokoso that has a passion for good food experiences and quality! Yokoso is part of Mat og Drikke Gruppen, which is based at Aker Brygge. The group was started by Pål Gjelseth in 1983, and together with his brother Tom they have run the restaurant group together. Now the next-generation brothers, Markus and Joppe Gjelseth, have taken over and, together with a young and energetic team, they are operating and developing the restaurant concepts even further.

Yokoso is our Japanese restaurant specializing in izakaya, sushi, robata grill and ramen. The restaurant also provides an elegant interior, a completely new ordering system and a large outdoor seating area where the sun is shining. Here guests makes the trip to enjoy a cocktail, a glass of sake, light snacks or a full dinner.

In the position as Head chef at Yokoso, you will be responsible for the day-to-day operations of the Yokoso's kitchen. You will also work closely with, and be supported by the Executive Cost Controller at Yokoso, who will be responsible for Yokoso's schedule, as well as being the kitchen's cost controller. The position as Head chef at Yokoso will therefore primarily consist of leading the kitchen and the team on a daily basis. You will work mostly in service, to ensure the quality and delivery of food that goes out to the guests, as well as ensure the competence within the team. The position will also include responsibility for orders, making prep lists and IK-Mat requirements, as well as other tasks and responsibilities that ensure good operation of the kitchen and a good working environment for the employees.

Menu changes will take place twice a year in collaboration with an external consultant and the company.

What do we want from you?

  • That you are structured and have high implementation skills
  • Enjoys a fast pace
  • Able to motivate, inspire and create commitment - both towards employees and the guest
  • Responsible and leading as an example for your employees and colleagues
  • Contribute to a good reputation for the restaurant
  • Understanding of what it means to run a seasonal restaurant
  • More than 2 years of experience in the industry
  • Certificate of apprenticeship (fagbrev) is a beneficial

Central areas of responsibility and tasks

  • Takes the initiative for service- and quality improvements, and follows up on the implementation
  • Creating enjoyment and a healthy and good working environment in the kitchen through attitude-creating work
  • Recruit, develop and lead chefs and middle managers
  • Actively work on improving and developing the skills of the kitchen team
  • Cost control to ensure sustainable operation of the kitchen
  • Secure the quality and service on daily operations
  • Follow-up on routines and internal controls, such as food safety (IK-Mat)
  • Secure efficiency through the daily operations in the kitchen
  • The position is operative. It is expected that you are present as much as possible in operations in the kitchen together with your team

The position reports directly to the Operational Manager and the Executive Cost Controller at Yokoso.

What you can expect from us

You will get an exciting and challenging position, with responsibility in a young, forward-looking and hectic work environment. You will be part of a company with a long history where we care about people and take great pride in our strong, professional environment. You will experience a present and engaged management with support functions in Operations, Finance, market, Sales, Booking and HR. We offer good development opportunities within the company and aim for making them aligned with any personal needs and preferences as much as possible. Conditions will follow professional competence and experience.

Are you the one we are looking for? Then we hope you will apply.

Applications are processed on an ongoing basis, so we encourage you to apply now!

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