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Chef -Seasonal/On Demand, Scandic Voss.

  • Applications are considered on a rolling basis
  • Voss
  • Applications are considered on a rolling basis
  • Voss

Exciting opportunity for YOU who wish to develop your knowledge and skill at a fresh and new hotel.

Scandic Voss is now looking for chefs who will be a part of our kitchen team. In this position you will be working with different food concepts and we aim to deliver the highest quality in food and guest experience.

Voss is known as the #1 place for extreme sports and is a year round destination.
Here you can try skydiving, rafting and the wind tunnel to name a few.
During the winter Voss transforms into a winter wonderland.
The Gondola is just around the corner from the hotel and it takes you 820 MASL to Voss Resort's ski facility with the best alpine ski slopes in the western part of Norway and also large cross-country ski tracks in the mountains.

This is a unique opportunity to combine work with amazing active days off.

Voss is also filled with history, culture and other amazing attractions.
Local food and products is a strong focus here.

We are looking for experienced chefs who are looking for new challenges.
Scandic Voss is a full service hotel which means that your workday may be varied and you will get the opportunity to work breakfast, lunch, dinner, a la carte, custom events and banquettes.

Main working tasks:

• Food production and execution of events, breakfasts, dinners and a la carte service following the directions of our Head chef and our Sous chefs.

• Follow safety protocols in accordance to the Norwegian Food Safety Authority, cleanliness and general safety regulations when preparing, cooking and serving food.

• Be a part of an amazing team with ambitions

Work with great people

Toril Flåskjer
"Det er inspirerende å se potensialet i mine medarbeidere og gi dem verktøy til å vokse og oppnå sine mål."
Sandra Dzene
"Du er en del av et fellesskap hvor alle spiller en viktig rolle og utfyller hverandre - alltid med gjesten i fokus!"
Lene Fredriksen
"Alle er velkomne her, vi har en veldig god og åpen atmosfære der alle kjenner at de kan være seg selv."

Skills & Requirements

Qualifications and experience:

  • Certificate of apprenticeship is valued but not mandatory if you can show relevant work experience.
  • Good references.
  • Fluent in English.

Personal qualities:

  • Positive and knowledgeable of how to deliver high quality food and service.
  • Being able to work as a part of a big team.

As a chef you report to the Headchef. You need to expect to work evenings and weekends.

We will process your application as soon as possible and we are doing it continuously.

If you have any questions about the employment or Voss, feel free to contact us.

Great Place to Work

  • Utviklingsmuligheter gjennom interne programmer

  • Gode rabatter på overnatting, mat og drikke

  • Gode rabatter for familie og venner

  • Inspirerende, mangfoldig arbeidsmiljø

  • Fokus på miljø og sosialt ansvar

About the company

Scandic er Nordens ledende hotellkjede med 280 hoteller i 6 land, hvorav over 80 av disse ligger i Norge. Hver dag jobber våre 14.000 medarbeidere med ett mål for øyet; å få gjestene våre til å føle seg velkommen hos oss. Som Nordens mest bærekraftige hotellkjede fokuserer vi alltid på miljø, samfunnsansvar og tilgjengelighet.


You are empowered to go in your desired direction, whichever that might be.

You can be yourself at Scandic, that’s how we are able to give that genuine personal service to our guests. We don’t always know what challenges we will face during the day, but we will solve them together.

We will challenge you to take initiatives to accelerate the positive change for earth and build this and future generations as a whole.

You are trusted to step out of your comfort zone and make a difference. We have the muscles to make use of great initiatives.

Did you know that…TOM

TOM... Scandic was the first hotel chain to ask our guests to re-use their towels. Today, the hang-up-your-towel concept is standard at hotels around the world.

TOM... more than 4 out of 5 of our hotels are eco-labelled and the proportion is growing all the time.

TOM... we have drawn up a checklist of 135 points which we call our accessibility standard, so we can provide the same services and products for everyone.

TOM... we have arranged the world's largest blind lunch, in total darkness, in order to highlight the annual Day of Persons With Disabilities.

TOM... we serve more than 25 million cups of coffee each year and all of our coffee is ecologic, and FairTrade or UTZ-certified.

TOM... we have the Guinness record in the worlds longest breakfast buffet.

Christopher Hultgren | Contact Person

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