CHEF DE PARTIE · PASTRY CHEF · COMMIS CHEF

Chef De Partie

• PASTRY CHEF
• COMMIS CHEF

Villa Nord — Trondheim

• Join the kitchen at Villa Nord
• In 1837, Hôtel du Nord opened its doors on this ground and served Trondheim its first à la carte dinner.
• People gathered here over good food and long conversations, and in many ways they never stopped.
• Today, Villa Nord carries that story forward.
• Our kitchen follows the seasons and the region — the menu shifts with what's fresh and what's good, and every plate that leaves the pass tells you something about where you are.
• We believe what guests remember most isn't the room or the meal, but how they were made to feel.
• That begins in the kitchen.
• We're now looking for three people to join us: a Chef de Partie, a Pastry Chef, and a Commis Chef.
• Different roles, same standard — genuine care, quiet craft, and pride in the details no one asks you to notice.
• Chef de Partie
• You'll run your own section with calm and precision, from mise en place through a full evening service.
• You know your craft well enough not to need to prove it — it shows in the work.
• ****What You'll Do****
• Take ownership of your section, from prep to plate
• Work closely with the Head Chef on a menu that changes with the seasons
• Handle local and seasonal produce with respect and skill
• Guide and support our Commis Chefs as they grow
• Keep your station to a standard you'd be proud to show anyone

**What We're Looking For**

• Solid experience from a quality-driven kitchen, ideally at CDP level
• A genuine interest in Norwegian and seasonal produce
• Someone steady under pressure and generous with knowledge
• Relevant culinary training is an advantage

Pastry Chef

• Our mornings begin with warm, house-baked pastries served straight to the table — a nod to our roots, and often the first thing a guest tastes at Villa Nord.
• Your work sets the tone for their whole day, and returns again at dessert.
• ****What You'll Do****
• Own our pastry and dessert programme, from breakfast viennoiserie to the final course at dinner
• Develop desserts that follow the seasons and tell a story of this region
• Bake fresh daily for our breakfast service and lobby café
• Maintain the precision and consistency that pastry demands

**What We're Looking For**

• Proven experience as a pastry chef in a hotel, restaurant, or artisan bakery
• Strong foundations in classic technique, with your own quiet point of view
• An eye for detail — in flavour, texture, and how things look on the plate
• Relevant training is an advantage

Commis Chef

• Everyone in our kitchen started somewhere.
• If you're early in your career and serious about learning the craft properly, this is a good place to do it — beside chefs who take the time to teach, in a kitchen that takes the time to do things well.
• ****What You'll Do****
• Support the sections through prep and service
• Learn to handle seasonal, local produce from the ground up
• Grow steadily, with real responsibility as you're ready for it
• Help keep the kitchen clean, organised, and calm

**What We're Looking For**

• Some kitchen experience, or culinary education underway (lærling welcome)
• Curiosity, reliability, and a willingness to learn
• Someone who takes pride in the small tasks — because we do too
• What we offer
• A workplace built on care, craft, and heritage — where quality is valued over speed, and people over process
• A kitchen led with respect, where teaching and learning are part of every day
• Real influence on a seasonal menu shaped by the region around us
• Competitive terms, orderly working conditions, and a team that looks after its own
• The chance to be part of something with roots — a story of hospitality that began in Trondheim in 1837, and continues with the people who work here now
• Practical details

Positions

August 31st, 2026