Sous Chef / Matreiðslumaður

Scope of work:

• Create a unique dining experience for guests with an emphasis on Icelandic cooking techniques and local ingredients.
• Develop and nurture an ambitious and passionate culinary team through ongoing training and leading by example.
• Oversee day-to-day kitchen operations in collaboration with the Executive Chef.
• Communicate professionally and efficiently with the kitchen team, as well as with all other Eleven Deplar Farm teams.
• Work with the Executive Chef to constantly create and refine dishes and menus, incorporating dietary restrictions and preferences.
• Deliver high quality work in a dynamic, fast-paced work environment.

• Culinary degree or equivalent experience in luxury hotels / resorts, private yachts, private chef and/or upscale catering operations.
• Experience working with vendors and local farmers to source quality ingredients, place orders and process invoices efficiently.
• Demonstrated passion for working with local food, ingredients and techniques.

Preferences:

• Strong focus on guest satisfaction and creating exceptional guest experiences.
• High ethical standards.
• Experience with Nordic / Scandinavian cuisines.

Work Requirements:

• Focused on training and developing kitchen talent.
• 'Hands-on' work ethic, leads by example.
• Great organizational skills and flexibility on the job.
• Great service attitude and communication skills, communicates proficiently in English.
• Innovative and creative.
• Current driver’s license
• Lives in the north of Iceland or is willing to relocate.