About the position

Here’s a polished and compelling job advertisement based on your original details:

🔥 Grill & 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

🌟 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.

🛠 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

👤 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

🏆 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

📩 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.