Kantina & Breakfast Chef

KANTINA CHEF — VILLA NORD, TRONDHEIM

In 1837, Arnt and Ingeborg Flengstad opened Hôtel du Nord in

Dronningens gate. It was Trondheim's first hotel, and the first

place in the city where you could sit down and order from a menu.

Nearly two centuries later, Villa Nord opens at the same address.

We are building the kitchen now, from the ground up. One of the

first rooms we want in good hands is the Kantina.

THE ROLE

A house cannot look after its guests better than it looks after its

own people. The Kantina is where our day begins and where it is put

down again when service ends. As Kantina Chef, that room is yours.

The cooking is honest and it is for colleagues who will notice. Good

produce, treated properly. A menu that moves with the week and the

season. A table that is ready when people need it, whatever hour

their shift keeps.

You will plan and cook the daily staff meals for the whole house —

kitchen, restaurant, front of house, housekeeping. A hot dish, a

vegetarian option, salads, bread, soup. Dietary needs and allergies

handled properly, every day. You will order your own goods, run your

own budget, keep your own section clean, and work closely with the

main kitchen and pastry on the sensible use of trim, surplus and

seasonal volume.

It is a position of quiet consequence. The care shown here carries

into every other room in the hotel.

WE ARE LOOKING FOR SOMEONE WITH

- Fagbrev as kokk, or equivalent documented training and experience

- At least three years in a professional kitchen

- Experience from volume production — staff dining, canteen,

  institutional or hotel — an advantage

- Working knowledge of IK-Mat and HACCP

- A practical sense of nutrition and how to compose a balanced menu

- The ability to plan, order and produce independently

- Norwegian or English as a working language

Above all: genuine regard for the people you cook for. The Kantina is

a service to the house, not a side task.

WE OFFER

- A kitchen shaped from the start, with a say in how it runs

- Salary and terms by agreement, according to collective agreement

- Predictable hours by kitchen standards

- Mentorship and room to develop within the brigade

- A house that intends to be here for a long time

PRACTICAL

Place of work: Dronningens gate 26, Trondheim

Position: Permanent, full time

Start: By agreement, ahead of opening in 2026

Send your application and CV to [email protected]

Applications are read as they arrive. Questions are welcome to the

same address.

Kristian Fila

Executive Culinary Head Chef, Villa Nord

BREAKFAST CHEF — VILLA NORD, TRONDHEIM

In 1837, Hôtel du Nord opened in Dronningens gate and gave Trondheim

its first hotel — and its first à la carte dining. Nearly two

centuries later, Villa Nord opens at the same address, and we keep

that thread where guests are most likely to feel it: at breakfast.

THE ROLE

Breakfast is the meal a guest remembers, and the one least likely to

forgive a shortcut. Ours is served in the glass-ceilinged atrium, in

daylight, to people who have just woken in one of our 51 rooms.

There is a cured buffet built on regional produce — charcuterie,

smoked and cured fish, our collection of Trøndelag brunost, house

breads and preserves. There is an artisan board carried to the table.

And there are dishes cooked to order, not held under a lamp.

As Breakfast Chef you own those hours. You will build and hold the

buffet, cook à la carte to order, work with the pastry section on the

morning's baking, forecast against the house count, and hand the

section over to the restaurant team clean and on time. You will run

your own ordering, your own cost per cover, and train the cooks who

cover your days off until they can run the morning as well as you do.

The work is early, precise and largely unwitnessed. What the guest

sees is a table that appears to have arranged itself.

WE ARE LOOKING FOR SOMEONE WITH

- Fagbrev as kokk, or equivalent documented training and experience

- At least three years in a professional kitchen

- Experience from hotel breakfast, buffet operation or à la carte

  service an advantage

- An interest in charcuterie, curing, smoking and regional dairy

- Working knowledge of IK-Mat and HACCP

- Consistency under time pressure, and no need for supervision at

  five in the morning

- A calm, courteous manner in front of guests

- Norwegian or English as a working language

WE OFFER

- A breakfast concept you will help shape, not inherit

- Salary and terms by agreement, according to collective agreement

- Shifts that finish while the day is still yours

- Mentorship and room to develop within the brigade

- Suppliers and produce worth cooking with

PRACTICAL

Place of work: Dronningens gate 26, Trondheim

Position: Permanent, full time

Start: By agreement, ahead of opening in 2026

Send your application and CV to [email protected]

Applications are read as they arrive. Questions are welcome to the

same address.

Kristian Fila

Executive Culinary Head Chef, Villa Nord