About Hurtigruten:
Embark on an exciting opportunity with OSM Thome as an Executive Chef aboard MS Finnmarken, sailing between Hamburg, Germany, and Norway’s North Cape, serving primarily German-speaking guests.We are looking for an Executive Chef with a strong interest in high-quality local ingredients and a desire to work with Hurtigruten’s renowned culinary concept, Norway’s Coastal Kitchen. In this role, you will have overall responsibility for translating the concept into daily operations onboard, working closely with Norwegian local producers along the coast, where sustainability, animal welfare, unique products, and strong storytelling are central.
For Hurtigruten, the entire value chain matters — from sourcing and planning to execution and guest experience.
Duties and responsibilities:
• Overall operational responsibility for all galleys, provision rooms, and associated catering areas onboard, including hygiene, cleaning, maintenance, and correct use of equipment in accordance with approved procedures.
• Overall ownership and execution of all onboard food concepts, ensuring alignment with standards and guidelines defined by Head Office.
• Leadership and management of the entire galley department, including staffing, competence development, training, performance follow-up, and compliance with work and rest hour regulations.
• Budget responsibility for the galley operation, including active cost control and financial follow-up in line with agreed targets.
• Overall responsibility for provisioning, including menu-based planning, accurate quantity forecasting, goods ordering, and inspection of deliveries, executed within approved purchasing frameworks and in close cooperation with the Warehouse Manager.
• Responsibility for dietary management, ensuring a safe, varied, and professionally correct diet for crew in accordance with the approved crew food compendium.
• Responsibility for health, safety, and risk management within the galley operation, including safe use of hazardous equipment and chemicals, completion of risk assessments, correct use of personal protective equipment, waste management, and compliance with IK Food routines.
• Responsibility for ensuring that all operational, safety, and warehouse management system procedures are implemented, followed, and documented within the galley operation.
• Responsibility for internal communication within the galley department, including conducting regular staff meetings and ensuring clear information flow.
• Responsibility for reporting deviations, irregularities, and accidents via the Hotel Manager and initiating corrective and preventive actions.
• Continuous responsibility for remaining updated on required qualifications, company management systems, and vessel-specific documentation, systems, and manuals relevant to the role.
Qualifications/Experience:
• Certificate of apprenticeship as a cook or equivalent professional qualification.
• Minimum 10 years of relevant experience in kitchen management and operations.
• Strong quality awareness and attention to detail.
• Solid knowledge of HACCP and food safety management systems.
• Proven leadership capability in complex, multi-outlet operations.
• Proficiency in English, both written and spoken; German is an advantage.
• Personal suitability and leadership skills will be emphasized.
• Willingness to complete required maritime certifications (Basic Safety, Crowd and Crisis Management) and obtain an approved seafarer medical certificate. Course costs are covered by the employee.
Personal qualities:
• Strong focus on safety, compliance, and structured operations.
• Confident and motivating leader with the ability to inspire and develop others.
• Sociable, solution-oriented, and flexible in a dynamic operational environment.
• Detail-oriented with the ability to maintain a clear strategic overview.
• Thrives in teamwork and cross-departmental collaboration.
• Strong communication skills, both written and verbal; responsible and decisive.
We offer:
• A senior leadership position within one of Norway’s strongest and most recognized maritime brands.• An exciting future characterized by innovation, development, and strong operational ambition.
• The opportunity to lead a well-defined, sustainability-driven culinary concept.
• A professional and international working environment with skilled colleagues.
Responsibility and decision-making authority :
The Executive Chef reports to the Hotel Manager and makes necessary operational decisions in close collaboration with him or her.
How to apply for the job:
Register your profile with the OSM Thome Recruitment tool on https://jobs.osmthome.com/jobs.