Kverneriet is a chef-driven restaurant concept (Tønsberg, Solli & Majorstua) with an average 4.6 guest-sentiment score over 12 years—a testament to our relentless focus on quality and creativity. We’re growing our hospitality group and seek only the most ambitious professionals—if you’re looking for a paycheck rather than a career, this isn’t the place.

Our restaurant is located by the pier in the center of Tonsberg, our regions “capital”. One hour and 15 minutes by car or train to Oslo, and with our local airport Torp Sandefjord just 20 minutes away.

Job description

1. Quality Assurance

Ingredient Excellence: Order and inspect top-grade Norwegian meats and produce.
Consistency Champion: Taste and adjust every dish to meet Kverneriet’s exacting standards.
Standards Enforcer: Audit plating, portioning, and seasoning to guarantee uniform guest experiences.

2. Culinary Development

Recipe Innovator: Partner with the Head Chef to refine existing dishes and pilot new concepts.
Skill Builder: Mentor line cooks through hands-on coaching, tastings, and technique workshops.
Feedback Loop: Solicit and integrate team and guest insights to continuously elevate the menu.

3. Operational Excellence

Process Optimizer: Streamline prep workflows, reducing waste and boosting efficiency.
Safety & Hygiene Lead: Train staff on food-safety protocols; conduct regular kitchen audits.

A role at Kverneriet where relentless commitment to quality meets ongoing team and menu development.

Skills and Experience

Good English and/or Scandinavian
Previous Experience as a Sous Chef or Head Chef.

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