Working as the one main cook at the kitchen preparing meals out of 4 different main courses every day plus a couple of dessert. From May and for tourists they will have an A la carte menu with two starters, four main courses and two desserts. They also have a lot of parties/buffet service during the summer. The cooks starts working 10:00 19:00 or 12:00 20:00 six days per week. It is very important that the cook is good at planning and that we get someone who can make sure the food gets out to the whole table at the same time. The cook also has to deal with a lot happening at once, and be able to handle stressful situations well. Most of the time our cook will have to work alone in the kitchen and the cook has to be independent and preferably accustomed with Norwegian food and tastes. For lunch they can server as few as 5 persons or up to 15 persons. On quiet days they serve like 10 persons for dinner, while on more busy days up to 25 persons for dinner, but if many tourists arrive the restaurant seats up to 80 persons. The kitchen is pretty big, and the cooler and the freezer are pretty large too, located next to the kitchen. Since this is a smaller hotel, everybody helps out and the cook also must accept to do cleaning in the kitchen and take his part of the dish washing. They are also focused on the food cost and the cook should have a good eye for using left-overs and not throw usable food into the garbage.