Vacancy: Vitenparken looking for a skilled chef with a heart for food and sustainability
Vitenparken is an experience and knowledge center for food, environment and climate in the heart of Campus Ås – a quick 30-minute train journey from Oslo S. One of our main ideas is to use food as a staging for a variety of topics ranging from sustainable food production, cultivation, agriculture, climate change, landscape planning and renewable energy.
We run a café with a la carte food service during the day, as well as some evenings.
We have meeting rooms and banquet facilities where we serve high-quality food, based on Nordic cuisine and with lots of fine local ingredients, for groups of 20 to 500 people.
We have a training kitchen, a food laboratory, a greenhouse where we grow herbs and edible flowers, a kitchen garden where we grow various vegetables, a microbrewery where we brew all the beer served on site, and a large outdoor terrace with grills and wood-burning stoves, in Norway's most beautiful park.
We are building a food destination here and we would love to have you on the team.
We are therefore looking for a playful, organized and professionally skilled chef with a heart for food and sustainability.
About the position
If you dream of a job where no two days are the same, where you can help grow your own vegetables and herbs, where you get to work with local ingredients of the highest quality, where you can help brew your own beer, where you are surrounded by knowledge and history about food and agriculture, where there is a strong focus on innovation and exploration, where you have access to a food laboratory and training kitchen, where sustainability and the environment are in focus, where the surroundings are inspiring and not least beautiful, where you can suggest seasonal menus for both formal and informal settings, then you could fit into our small team at Vitenparken's kitchen.
We have used the pandemic time to upgrade the kitchen and it is ready to handle most things, we just need more people on the team to handle the increased demand for our delicious and varied dishes.
We are looking for someone who can work both daytime, evening and weekend with varying tasks.
You are welcome to have experience with both A la carte and banquets.
Our ideal candidate:
- Appreciate that no two days are the same.
- Able to work independently, but also in a team.
- Is genuinely and passionately interested in food and cooking.
- Has good experience from relevant restaurants, both à la carte and catering.
- Interested in beer, brewing and food with beer.
- Interested in taking care of the world, through food.
- Is quick, organized and has an eye for detail in the kitchen.
- Likes to stretch beyond the comfort zone, learn new things and develop.
- Likes to “play with food”.
- Knows IK food and is confident in ordering and planning.
- Can contribute to menu development.
- Is a positive and pleasant person with drive.
The chef at Vitenparken Collaborates with the restaurant manager and reports to the F&B manager.
Working hours will be primarily daytime, but evenings and weekends may occur. Salary by agreement, competitive and fair.
Applications and CVs should be sent to F&B manager Willy-Jann Alegria-Johnsen at willy@vitenparken.no as soon as possible and no later than 20/9. Relevant candidates will be called for an interview. We look forward to hearing from you.
Are you a skilled chef with a passion for food and sustainable gastronomy?
Vitenparken is an experience- and science center for food, environment and climate in the heart of Campus Ås, a quick 30-minute train journey from Oslo S. One of our main ideas is to use food as a platform for a variety of topics in everything from sustainable food production, cultivation, agriculture, climate change, landscape planning and renewable energy. We run a café with a la carte food service during the day and some evenings, we have meeting rooms and banquet rooms where we serve high quality food, based on the Nordic cuisine and with lots of excellent local ingredients, for groups ranging from 20 to 500 people. We also have a course kitchen/food laboratory, a kitchen garden where we grow various vegetables, a microbrewery where we brew the beer that is served in house. We have a large outdoor terrace in one of Norway's most beautiful parks, with grills and wood-fired ovens. Here we are building a food destination and would like to have you on our team.
About the position
If you are carrying dreams of a job where no two days are the same, where you can help grow your own vegetables and herbs, where you get to work with local ingredients of the highest quality, where you can help brew your own beer, where you are surrounded by knowledge and history of food and agriculture, where there is a strong focus on innovation and exploration, where you have access to a food laboratory and a course-kitchen, where sustainability and the environment are in focus, where the surroundings are inspiring and beautiful, where you can weigh in on developing seasonal menus in both formal and informal settings, then you can fit very well with our small team in the kitchen at Vitenparken . We have used the pandemic time to upgrade the kitchen and it is ready to tackle most things, we just need to add to the team to handle increased demand for our delicious and varied dishes.
We are looking for someone who can work during the day, evening, and weekends. Preferably with experience with both a la carte and banquets.
Our ideal candidate:
- appreciates that no two days are alike.
- can work independently, but also in teams.
- genuinely and passionately interested in food and cooking.
- has good experience from relevant restaurants, both à la carte and catering.
- is interested in beer, brewing, and cooking with beer.
- is interested in taking care of the world, through food.
- is quick and organized in the kitchen with a good eye for detail.
- likes to stretch beyond the comfort zone, learn new things and develop.
- likes to “play with the food”.
- knows IK food (HACCP) and is confident in orders and planning.
- can contribute with menu development.
- is a positive and nice personality with drive.
Working hours will be both during the day and some evenings and on weekends. Salary by agreement, competitive and fair.
Application and CV should be sent to willy@vitenparken.no as soon as possible, the deadline is September 20. Applicable candidates are called in for an interview. We look forward to hearing from you.