Front of House
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Front of House

Under

Publicada

Caducada

Front of House

Sobre el trabajo

We are looking for Front of House team-member to join our enthusiastic and passionate team at Under.

Our tasting menu: “the Immersion menu” is carefully curated and based on local ingredients with mainly seafood. Chef Ellitsgaard wants to showcase the diversity here at the coastline of the southern part of Norway.


What we can offer:
-We can help to find accommodation.
-6 weeks of holidays a year (4 weeks in december/january) and 2 weeks in july).
-Staff cars to use on days off.
-Staff food on working days.
-Gym at our neighbourhood hotel.



Good to know before you apply:
-The restaurant is in a remote place of Norway in the Lindesnes-region.
-Our nearest cities are Mandal and Lyngdal, 30 minutes by car from our door.
-We are doing dinner-service for 40 guests, 4 to 5 days a week.
-Our daily communication language is English.
-Work visa for non European passport holders is required to work in Norway.


Please send us an application with your cv to cv@under.no
If you have any questions, don't hesitate to send us an email.

We look forward to hearing from you!

Sobre ti

  • Idioma requerido: Inglés.

La empresa

You'll have plenty of time to explore the fantastic nature surrounding us, both at sea and on land. We encourage the team to actively use nature, seeing it as an opportunity for learning and exploration, both during work hours and leisure time.

The ability to thrive in the serene atmosphere around us is important. But if you also seek more urban impulses, we arrange for long weekends every other week. We thrive to have the best working conditions within the business, with every second saturday off in average. And an average working hours a week of around 40 hours and moore.

Most importantly, you must truly be passionate about your craft. Passion for taste, ingredients, the history of food, and a genuine interest in conveying this to our guests. We want to celebrate and promote the diversity found in both the blue and green nature around us while preserving and elevating our ancestors' food culture. Being comfortable spending time outdoors is necessary, as a significant part of the workday is spent both at sea and in the forest.
We have grand ambitions for our small restaurant, with a team where everyone is equally important.In our approach to food and architecture, the place functions as a living periscope, open to the small, enchanting realms of the sea and its rich diversity. The building is experienced as a nostalgic “telescope”, where you lean in and dips beneath the surface. This offers the opportunity to immerse in the fantastic world unfolding below.

Our head chef, Bernt Sætre, is an expert at capturing the essence of close things - the small elements just outside our windows. He approaches the surroundings and ingredients with an educational perspective, valuing presence, diversity, and traditions. A periscope approach, peering into nature's own pantry. Towards the sea, the forest and the fields that will ensure our future food supply, and inward toward the food traditions our ancestors held in such high regard.

We are convinced that you will experience the fluid transitions when you visit us - the transition from above to below water and the transition between tradition and the present. But above all, you will notice how much heart we put into taste and storytelling.

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Caducada

Front of House

Lindesnes, Noruega

A tiempo completo, Indefinido

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