Line-cook/kokk

Seasonal · Stokkøya

We are looking for experienced linecooks for our restaurant Strandbaren, to be a part of our Head Chef Luca Ferrari and Sous Chef Bjørn Sivertsens team.

Are you creative and passionate about food? Are you open minded, flexible, independent and enjoys being part of a social and international environment?

Are you looking for a place close to nature with opportunities to harvest from the sea, the wild and the restaurant's garden?

Maybe you also like fishing, climbing, kayaking, kitesurfing, sailing, diving or hiking in your sparetime?

Then Stokkøya is the perfect place for you.

Our restaurant is situated on the island Stokkøya, 2 meters above sea level. This winter we are rebuilding our kitchen, with a new grill and open flame. The menu is based on fresh and seasonal produce from the sea, our own farm and garden in addition to other local farms and suppliers. Our head chef is passionate and knowledgable about the use of local products and what can be harvested from nature throughout the seasons. The a la carte menu and group menus are paired with excellent beers and wine by our very competent sommeliers/waiters.

We are always trying to improve our kitchen. We have a close relationship with our suppliers, which has added a much appreciated authenticity to the experience of eating and drinking in Strandbaren. Some of our closest collaborators are situated on the island and includes Stokkøya Bakeri (bakery), Stokkøya Bryggeri (brewery) and Granskauen Destilleri (distillery).

We would love for you to take part in our further improvements.

You must speak English fluently and knowledge of Norwegian/Swedish/ Danish is appreciated, but not necessary. Staff accommodation is provided if needed.

We are looking for seasonal chefs who would like to stay from April until October, but we also need staff for shorter periods. There are also an opportunity for an extended season.

Please contact us if you want to join the Stokkøya team!

Please apply before the 15th of March.

Apply now

We are a small, beautiful resort with a nice restaurant and hotel by a white, sandy beach in Mid-Norway.

Nature here is wild and beautiful and practically untouched, both on land and at sea, and we aim to keep it in as untouched a state as possible. Conservation and gentle use of the surroundings has been an essential part of the development process and a deciding factor for all our projects, as we wanted a strong interaction between nature and architecture and between landscapes and buildings.

Our philosophy in our restaurant Strandbaren (the Beach Bar) is as much as possible locally grown, sustainable and seasonal produce. We are offering both shellfish, fish, meat and vegetarian dishes on our a la carte menu. The resort is a part of an ecological farm that raises an ancient breed of sheep, we are growing herbs and vegetables ourselves, and we even go out to catch our own fish, crabs and seaweed.

During autumn we encourage neighbors and friends to deliver mushrooms, fruits and berries, and we also love to go harvesting ourselves.

Any questions regarding the job openings?

Please contact

CEO Torild Langklopp,

ph: +47 90800775 /torild@stokkoy.no.

Our website

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