Certified or experienced cook that can make both a la carte as well as lighter a la carte, fixed 3 – 5 course gourmet menus as well as buffet for conferences. Mostly fixed menus. The cook has to be familiar with making different courses of fresh fish delivered directly from the sea and they make most of the food from basic ingredients. The hotel holds a main restaurant where you will get breakfast as well as lunch and dinner with different types of a la carte dishes. They also have an upscale restaurant, that serves really nice dishes from 3 – 5 fixed gourmet courses, mainly fish from local catch and the menu changes daily. Normally there are 3 cooks + head chef on duty, one extra during the summer season. Cooks are Norwegian (head chef), Estonian and Latvian. The restaurant seats 150 guests, but normally occupies with 70 – 100 guests every night, but less in the winter. English language required