Senior Executive Culinary Director

Lily Country Club, a premier destination in Kløfta, Norway, is dedicated to crafting exceptional experiences that leave a lasting impression.

With 486 elegantly designed hotel rooms nestled amidst serene rural surroundings, just a scenic 25-minute drive from Oslo and proximity to Oslo Airport Gardermoen, we strive to deliver outstanding moments that linger long after your stay.

We are committed to creating an atmosphere where you feel welcome and at home. At Lily Country Club, we continuously pursue excellence, particularly in our culinary offerings. Our journey has been significant, but we're eager to elevate our standards further.

A healthy and positive work environment is essential for achieving excellence and delivering remarkable results for our guests. This core value guides our daily endeavors.

The primary responsibility of the Senior Executive Culinary Director is to oversee the kitchen's operations, encompassing staff management, scheduling, kitchen economy, menu development, and concept refinement while maintaining a healthy work environment.

Accountability lies with the overall success of daily kitchen operations and the kitchen department.

The ideal candidate will demonstrate culinary expertise by performing tasks, leading staff, and managing all food-related functions, schedules, and calculations.

Key objectives include continually improving guest satisfaction and maximizing financial performance across all areas of responsibility.

The Senior Executive Culinary Director will supervise kitchen areas to ensure consistent high-quality products are produced. They will also be responsible for guiding and developing staff, including direct reports.

Candidates must possess:

• French or Nordic culinary schooling background
• Relevant experience in large or small hotels, restaurants, or resorts with multifunctional venues and areas
• Documented leadership experience

Key Skills Include:

• Attention to detail, speed, and accuracy
• Prioritization, organization, and follow-through
• Calm problem-solving using good judgment and following directions thoroughly
• Understanding of guest service needs to work cohesively with colleagues as part of a team
• Maintaining confidentiality of guest information and pertinent hotel data

Desired qualifications include:

• Understanding of cuisine from different countries
• Greater understanding of Nordic, French, and International food culture
• New and old cooking techniques

An estimated salary of NOK 800,000 - NOK 1,200,000 per annum reflects the responsibilities and requirements of this position.