Work with us?
Working at Kvitnes means that you have an almost sacred relationship with produce and a genuine respect for farming. We want to present northern Norwegian produce in such a way that it creates change in everyone who visits us. To work here, you have to be passionate about what you do. At Kvitnes, we have big ambitions, but we're a safe and informal team where everyone is equally important.
If you're the right person for Kvitnes, we'll help you find a home. Vesterålen is an optimal region if you want to participate more actively in your own life, and not stand in line. There is magnificent scenery, silence, but at the same time filled with people who want to have an active role in developing good raw materials. If you work at Kvitnes, you become part of the farm operation. At Kvitnes, we share a common respect for the fact that good things take time to become good.
Tell us why you are the right person for Kvitnes - jobb@kvitnes.com
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Sommelier wanted!
We are still here on our cape in Vesterålen, and now we need reinforcements on the wine side!
At Kvitnes Gård we have done a lot of strange things already. We have been named the best food destination in the Nordics, received top reviews in VG and DN, won the Food Prize – Kitchen of the Year, been named restaurant of the year in 2025 and are Norway's candidate for the Nordic Prize. We have been on TV, in newspapers and magazines, in Norway and abroad – but most importantly: we still run a small, ambitious place far from most things, with a team that really cares about what we do.
We are now looking for a sommelier who will help take our wine work further into 2026.
What you should actually do
We only serve a tasting menu, and all guests eat the same thing. This means you can really get into the nitty-gritty of the wine pairings – tweaking, testing, tasting, and building a holistic experience around the menu.
Together with the restaurant manager and operations manager, you will:
Have primary responsibility for the wine list
Create wine packages and wine matches for the menu
Follow up on purchasing, warehouse and basement structure
Work closely with the kitchen on menu development and drink experiences
Be present in service – safe, calm and present for the guests
Help develop non-alcoholic drink alternatives – we make these ourselves
We have a rich wine cellar with a focus on the classic European regions, but we are also very keen on Norwegian alternatives. We like wine with personality, precision and a clear history.
Who are we looking for?
We are looking for you as:
Have experience from a restaurant with a serious wine focus
Thrives in close collaboration with the kitchen and the rest of the team
Has professional weight, but is down when meeting guests
Are curious about wine, combinations, ingredients and meal experiences
Not afraid that the workday can involve everything from basement work to standing in the middle of a full restaurant and guiding guests safely through the evening
Speaks Norwegian, Swedish, Danish or good English
You don't have to have done this exact job before – there aren't many places like Kvitnes Gård. It's nice if you have a sommelier education, but it's not a must if you have experience and a good deal of wine knowledge in your bag. You must want to be part of something that's a little different, and want to live and work in a place where nature, seasons and raw materials actually matter in everyday life.
Getting started and practical info
Start: January / February / March 2026 – we'll figure out the details together
Position: full-time sommelier/waitress
Location: Kvitnes Farm, Vesterålen
How to apply
Don't stress about a long, short, and stiff application letter.
Send an email to jobb@kvitnes.com – mark the email with sommelier/sommelierBriefly tell us who you are, what you've done before and why you want to work with us - and we'll take it from there.
If reading this made you feel a little warm in your stomach, it's probably you we want to talk to.
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Waiters wanted – summer season at Kvitnes
Summer in Kvitnes is anything but quiet.
Two restaurants will be open 7 days a week, breakfast will be served, and the house will be filled with guests almost every day. Therefore, we need more nice people front of house for the summer season.What you should actually do
As a waiter at Kvitnes, you do a little bit of everything – and you are an important part of the overall experience:
Pouring and talking about drinks
Serving and cleaning
Follow up with guests throughout the evening
Checking in guests who will be staying at the farm
Help create calm, flow and a good atmosphere in the house
We do not operate a la carte.
With us:Seat all guests at the table at the same time
Everyone eats the same tasting menu
Is it mostly the chefs who present the food?
You will work with:
Homemade juices and non-alcoholic drink packages
Wine mainly from Europe
A rich wine cellar
Drink packages as the main focus, but also à la carte from the wine list
In the summer we often have 30–40 guests almost every day – so there is a pace here, but also room for good meetings with people.
Restaurant and eatery
We have two dining locations:
The restaurant – tasting menu, structure and high level
The food court – same philosophy and ingredients, a little looser: pastries, cappuccino, wine, but also 10-course meals for those who want
We are looking for waiters with experience.
If you don't have experience from similar places, but are willing to learn, tidy and like people - you may be a perfect fit in the restaurant.Who we are looking for
We are looking for you as:
Has waiter experience (from a restaurant, cafe or similar)
Likes to work when there is a lot going on
Is confident and calm around guests
Are structured, responsible and take ownership of your tasks
Able to collaborate closely with both the kitchen and the rest of the team
Language:
It is an advantage if you speak Norwegian, Swedish or Danish
Good English also works well
Practical information
Period:
Flexible start at the beginning or middle of June
Work until around mid-August
Possibility of continued work beyond the autumn for some
Residence:
We are helpful in finding a place to stay near the farm.Work permit:
It is a great advantage if you come within Schengen.
If you have an extremely strong CV, we can help you apply for a work permit.
How to apply
Send an email to jobb@kvitnes.com
Mark the email with "seasonal work front of house" .Briefly describe who you are, where you have worked before and why you want to work at Kvitnes - and we will contact you if you are a suitable candidate.
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Chefs wanted – summer season 2026 at Kvitnes
We are still here on our cape in Vesterålen, and the summer is anything but quiet.
Two restaurants will be operated 7 days a week, breakfast will be prepared, and vegetables, herbs and other plants will be harvested and preserved for the winter. Therefore, we need more talented chefs on the team in the summer of 2026.What you should actually do
As a seasonal chef with us, you will, among other things:
Prepare and serve Arctic produce to our guests
Work with both mise en place and service – at a high level
Participate in production for both the restaurant and the dining room
Help preserve and care for vegetables, herbs and other plants for the winter
We have two kitchens/concepts:
The restaurant – tasting menu, high level, structured and focused
The food court – same philosophy and ingredients, but a little looser: pastries, cappuccino, but also 10-course meals for those who want
If you have solid experience from ambitious restaurants, it is natural to look towards the restaurant.
If you have less experience, but are willing to learn and careful, the restaurant could be a perfect match.A little about everyday life in the summer
Summer in Kvitnes is busy, intense and very nice.
Your day may often look like this:Start by gathering the lettuce, herbs and vegetables you need
Back in the kitchen to wash, prep, cut, pickle, dry, cook, taste
In the evening, you get to serve what you've worked on to actual guests that same day.
You work closely with where the food is produced – the field, greenhouse, barn and kitchen are all connected.
Who we are looking for
We are looking for chefs who:
Have experience from good restaurants – or a strong desire to learn (especially for the dining industry)
Understands the importance of being meticulous and precise , more than being "fastest in class"
Tolerates feedback, understands it – and adjusts course accordingly
Are responsible, tidy and stable in their daily work
The working language is English , so you must be fluent in it.
Practical information
Period:
Flexible start at the end of May, or during June
Work until about mid-August
Possibility of extension beyond the autumn for some
Residence:
We are helpful in finding accommodation near the farm.Work permit:
It is a great advantage if you come within Schengen.
If you have an extremely strong CV, we can help you with your work permit application.
How to apply
Send an email to jobb@kvitnes.com
Mark the email with "season work kitchen" .Briefly describe who you are, where you have worked before and why you want to work at Kvitnes - and we will contact you if you are a suitable candidate.
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Baker wanted – new venture in Kvitnes!
From 2026, we are looking for something completely new: a summer baker who wants to leave their mark on the breads, buns and pastries at Kvitnes.What you should actually do
As a baker with us, you will be the one who:
Bake sourdough bread, rolls and croissants, and other things you want to bake for sale in the eatery
Makes pastries for breakfast for guests staying at the farm
Baking the bread for the evening in the restaurant
We have most of what you need:
Separate refrigerator for proofing
Rolling pin
Mixers
And we set up a separate room just for baking – so you don't have to stand over the chefs when they're busy heading into the evening service.
The work week is 5 days a week , and we are flexible on working hours. Morning bird? Night owl? We will find a rhythm that works for both you and the operation.
Everyday life as a baker at Kvitnes
This is not an ordinary bakery on a city street.
You become part of a farm and restaurant far out in Vesterålen, where everything is connected: the field, the barn, the kitchen, the dining room – and the bakery.You bake to:
Guests picking up a croissant and cappuccino in the dining room
The breakfast table with a view of the fjord
Tonight's menu in the restaurant, where your bread is an important part of the whole
The impact on the dining room
You will have great freedom to develop the range together with us – within the framework of Kvitnes' philosophy and use of raw materials.
Who we are looking for
We are looking for a baker who:
Have experience as a baker
Is confident in sourdough and classic pastries
Want to put their professional and personal touch on what we bake
Is structured, independent and reliable
Enjoys working closely with the rest of the house, but also alone with her doughs occasionally
Language:
It is an advantage if you speak Norwegian, Swedish or Danish
Good English also works just fine
Practical information
Position: Full-time baker for the summer season 2026 (June and end of August)
Working hours: 5 days a week, flexible daily working hours
Location: Kvitnes Farm, Vesterålen
Residence:
We are helpful in finding accommodation near the farm.Work permit:
It is a great advantage if you come within Schengen.
If you have an extremely strong CV, we can help you apply for a work permit.
How to apply
Send an email to jobb@kvitnes.com
Mark the email with "seasonal work baker" .Briefly describe who you are, what you've done before and why you want to bake with us - and we'll contact you if you're a suitable candidate. 🥐🌿
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Sous chef wanted!
At Kvitnes Gård we have done a lot of strange things already. We have been named the best food destination in the Nordics, received top reviews in VG and DN, won the Food Prize – Kitchen of the Year, been named restaurant of the year in 2025 and are Norway's candidate for the Nordic Prize. We have been on TV, in newspapers and magazines, in Norway and abroad – but most importantly: we still run a small, ambitious place far from most things, with a team that really cares about what we do.
We are now looking for a sous chef who will continue to work on that project.
What you should actually do
As a sous chef with us, you will, together with our head chef Leik and Halvar:
Be responsible for the daily operation of the kitchen
Develop new dishes and further develop the menu
Have an overview of warehouse, production and logistics
Lead, train and follow up on chefs and apprentices
Help ensure service flows – even when things are at their worst.
We serve a tasting menu, and all guests eat the same thing. This gives us the opportunity to work thoroughly with each dish, with the ingredients, and with the flow in the kitchen.
A little about the farm and the ingredients
We've had periods where it's been crazy busy, and quieter periods where we've been able to develop. We've gone from having only wild sheep on the farm to now having goats, cows, pigs, chickens, bees and a black bear – that's a cat, that is.
We are largely self-sufficient in vegetables, salads, herbs, meat and eggs. Beyond that, we only use ingredients that come north of the Arctic Circle. You will get a completely different relationship with the ingredients than in a regular city kitchen.
The job is more than "just" cooking
Being a sous chef with us is not something you've done before – there are no restaurants like Kvitnes Gård.
In addition to classic kitchen work, you may:
Driving a little tractor
Holding a lamb during slaughter
Picking truffle tongs
Harvesting carrots from the field
Helping to retrieve pigs that have run away
Saw with a chainsaw
Picking mushrooms and gathering ostrich wings
(All of this is something we provide training in, after all)
We promise that you will learn a lot of new things and gain a different perspective on food, raw materials and how to work as a chef.
Who we are looking for
We imagine that you:
Have a few years of experience in a good level restaurant
Are confident professionally, in yourself but still curious and willing to learn
Thrives with responsibility and likes to lead others in a generous and clear way – I am not a "screamer"
Not locked into "that's how we've always done it"
Want some very different challenges – both professional and personal
Speaks Norwegian, Swedish, Danish or good English
Everything we have achieved is because of the people who work here. We are committed to a team that is pulling in the same direction, where people take ownership and pride in their work.
Getting started and practical info
Position: Sous chef, full-time
Location: Kvitnes Farm, Vesterålen
Start: By appointment – but preferably during March
How to apply
Don't stress about a long, short, and stiff application letter.
Send an e-mail to jobb@kvitnes.com - mark the e-mail with souschef
Briefly tell us who you are, what you've done before and why you want to work with us - and we'll take it from there.
If reading this made you feel a little warm in your stomach, it's probably you we want to talk to.