We are hiring: chef wanted

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Are you a talented chef who is looking for a new challenge or adventure? Want to live in the tranquility of a small village in the Icelandic countryside?

What we offer:
  • Opportunities to challenge yourself, express your creativity, and delight guests.
  • Opportunity for time off in the winter to travel (year-round staff).
  • Accommodation in a shared staff apartment is available if needed or assistance with renting an apartment nearby.
The work:
  • Preparing and cooking menu items for diners in the a la carte restaurant or for groups of 20-100 in the upstairs banquet halls. Most days you will have a dishwasher/assistant or be working with another chef, but other days you need to be comfortable doing everything yourself.
  • The restaurant is on three floors with a bar and dry storage in the basement, the kitchen and main dining room (40 seats) on the middle floor, and 2 banquet halls (a total of 150 seats) on the top floor.
The workplace:
  • The village: Before Reykjavík took over in this role, our village was for hundreds of years the center of trade and commerce in Iceland. Later, it was a fishing village, and it was here that the lobster fishing industry got its start half a century ago. Now, our restaurant is the main attraction. There are also two small museums and an apartment hotel. About 600 residents. By car, it’s 10 minutes from Selfoss and Highway 1.
  • The restaurant: Coastal restaurant in a historic setting with classic Danish style. The house itself was built in 1919 and the restaurant is on 3 floors. Main floor: cozy 42-seat dining room with white tablecloths + large kitchen. Top floor: 2 banquet halls for private events, capacity 150+. Basement: one or two Saturdays a month, it opens as the only bar in town.
  • The menu: Because of its location, there’s an emphasis on seafood, especially the famous langoustine. Our most popular dishes include lobster soup, lobster pasta, langoustine tails, and surf and turf. Other dishes come and go, including fish, meat, and vegetarian dishes.
  • The working hours: Mostly weekends and evenings. Normal shift hours are approximately 10:30-21:30 June-August/September working opposite another chef and/or working shorter shifts during peak hours. For year-round staff, possibility for extended time off (weeks or months) during the period December-February if desired.
  • The team: As a small place in an off-the-beaten-path location, we’re like family. Our core team consists of two chefs and two servers who work full-time year-round and a third in the summer, along with an additional part-time crew of servers, dishwashers, and bussers. Our busiest season is in the summer, with longer opening hours, more groups, and more drop-in diners, and with it the summer crew expands. It’s a family-run business that has been managed by an American-Icelandic couple since January 2014.
Key characteristics:
  • Great chef
  • Minimum 2 years experience
  • Self-starter, independent
  • Takes initiative
  • Comfortable working alone or as part of a team
  • Works well under pressure
Start date: Immediate vacancy
If this sounds like something that appeals to you, fill out our application online: https://raudahusid.is/job-application