HEAD CHEF – NUSFJORD VILLAGE & RESORT
Lead the culinary heart of “Warmth in the wild”
ABOUT NUSFJORD – WARMTH IN THE WILD
Nusfjord Village & Resort is one of Norway’s oldest and best-preserved fishing villages — a living heritage site where traditional rorbu cabins, wooden quays, and historic buildings meet modern comfort. The resort’s brand philosophy, “Warmth in the wild,” reflects our commitment to authentic hospitality surrounded by raw Arctic nature.
Food is central to this identity. Our cuisine tells the story of Lofoten: the sea, the landscape, the fishermen, the producers, and the culture that shaped this remote corner of the world. We operate four F&B outlets — Restaurant Karoline, Oriana Tavern, Landhandleriet Café, and Aurora Matbar — along with seasonal pop‑ups and premium culinary experiences.
THE ROLE – DESTINATION-WIDE HEAD CHEF
We are seeking a Head Chef to lead all culinary operations at Nusfjord Village & Resort. This includes the creative direction, quality control, menu development, kitchen leadership, local sourcing, sustainability, cost management, team development, and collaboration with our F&B Manager Johanna Soares Da Silva and Culinary Director Roy Magne Berglund of Lofoten Food Studio.
KEY RESPONSIBILITIES
- Lead the culinary identity of Nusfjord according to our brand philosophy.
- Develop seasonal menus rooted in Nordic cuisine and Lofoten’s ingredients.
- Oversee all kitchen operations across four F&B outlets and seasonal concepts.
- Recruit, train, and mentor an international kitchen team.
- Ensure consistency, quality, and guest satisfaction at all times.
- Strengthen local producer relationships and sustainable sourcing.
- Own financial performance: food cost, waste, budgeting, and reporting.
- Create concept-driven experiences linked to Nusfjord’s nature and heritage.
WHO YOU ARE
- Experienced Head Chef / Executive Chef or strong Senior Sous Chef.
- Skilled in Nordic cuisine, seafood, and seasonal cooking.
- Proven leadership experience across multi‑outlet or destination operations.
- Structured, calm, and solution-oriented — even in a dynamic environment.
- Passionate about remote destinations, sustainability, and storytelling through food.
- A natural collaborator who values team culture and hospitality.
WHAT WE OFFER
- A unique leadership role at a globally recognized Arctic destination.
- Creative ownership of the entire culinary direction.
- Close collaboration with Culinary Director Roy Magne Berglund.
- Accommodation arrangements available.
- Competitive salary and benefits.
- A work environment defined by nature, culture, and authentic hospitality.
HOW TO APPLY
Send CV, motivation letter and portfolio/menu examples to: johanna@nusfjord.no
Applications are evaluated continuously and candidates will be called for interviews on an ongoing basis.
