VILMA SJØBAD AS

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<p>&#x1f525; Grill &amp; Oyster Station Chef (Thurs–Sat, 2 PM – 11 PM, Weeks 30–35)
Location: Vilma Sjøbad
Schedule: Thursdays to Saturdays, 14:00–23:00 — with potential for earlier availability this week if you have a direct candidate ready to start
&#x1f31f; About the Role
We’re seeking a confident, independent chef to manage our grill and oyster station during peak service. You’ll work solo each shift—no back‑up—so you must be proactive, responsible, and ready to deliver quality under pressure.
&#x1f6e0; Key Responsibilities
Set up your station each shift with all prep work completed
Grill and serve a signature barbecue dish with side accompaniments
Open oysters on demand, coordinating timing with the grill orders
Supervise our shrimp buffet, ensuring stock levels, presentation, and freshness
Clean and close your station thoroughly at the end of service
Plan for tomorrow, prepping ingredients and restocking workflow for the next shift
&#x1f464; Ideal Candidate
Visually presentable and confident—grilling is visible to guests
Social and personable—comfortable interacting with diners as you cook
Self-reliant with strong multitasking and problem-solving skills
Calm under pressure and able to work efficiently alone
Organized, clean, and food-critical—hygiene is non-negotiable
✅ Must-Haves
Proven experience managing a grill/bbq station in a fast-paced environment Strong prep and cleaning discipline, following food safety best practices
Ability to coordinate multiple hot tasks at once—shrimp buffet, oysters, main grill items
&#x1f3c6; What We Offer
Fixed, reliable shifts (Thurs–Sat, 2:00 PM–11:00 PM)
Opportunity to work autonomously and take ownership of your station
Great for someone who enjoys front-of-house visibility and guest interaction
Competitive compensation based on experience
&#x1f4e9; Ready to Apply?
If you have a qualified candidate available this week or for weeks 30–35, please get in touch ASAP. This position suits an independent chef who thrives solo yet always delivers quality, consistency, and great guest-facing energy.</p>

Chef, Vilma Sjøbad