Cook for a small micro-resort

We are looking for an experienced chef to work at a small micro-resort during the winter season. The role is central in the kitchen and you will influence how the guests' dining experience looks and tastes. You should be proactive, independent, and well organized. You know what needs to be done in the kitchen before, during, and after service, and you can maintain an overview even when the pace is high. The daily work is about 90% à la carte cooking, and the season includes activities such as implementing a Christmas buffet. The shift focus is in the evening, with many guests dining then; morning shifts exist but are less frequent. You will, among other things, prepare and finish à la carte dishes, manage daily kitchen operations, plan and prepare mise en place for the workdays, participate in menu planning, take care of ingredients, orders, and kitchen order, and execute seasonal buffet concepts. You should have prior experience as a cook, be familiar with an à la carte kitchen, be able to work independently and make decisions within your area, be self-motivated and organized, and have experience with menu planning – this is a plus. This might not be the right fit if you want a large kitchen team with clearly defined duties; if you value trust, responsibility, and visible personal output, this winter-season role could be suitable. Employment starts in mid-October or at the latest on 31 October 2026 and runs until 31 March 2027. Send your application and CV and tell us briefly in what kind of kitchen you perform best. Contact: Julia Jääskeläinen, Recruitment Consultant, julia.jaaskelainen@staffmax.fi, +358449019284.

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