In the kitchen, you work closely with your colleagues and deliver food from our menu at a fast pace. We have an open kitchen, so there will also be some guest contact, but mostly it is your co-workers you are closest to. In the kitchen, it is important to be stress-resistant, structured, efficient and clean, while keeping your spirits up and joking and having fun. Kitchen experience is not necessary but would be a merit.
Our menu is mostly local and organic with a big focus on the vegetarian. We have a "beach food" concept where good and simple are keywords.
For our working environment that is 15 meters from the shore, we are looking for sous-chef’s and line cooks. Read about each of them down below.

Sous chef

A sous chef is a righ hand person to the head chef as well as being a role model for the others working in the kitchen. You will be helping out with the ordering of produce and keeping both the kitchen and storage organzied and in pristine condition. This work is done under cooperation with the head chef, the guy above.

Line cook

In our kitchen, you work closely with your colleagues and deliver food from our menu at a fast pace. We have an open kitchen, so there will also be some guest contact, but mostly it is your co-workers you are closest to. In the kitchen, it is important to be stress-resistant, structured, efficient and clean, while keeping your spirits up and joking and having fun.

Barback/dishwasher

Your job is the lubricant of the business. Your information is important for Surflogiet to function smoothly. You will have varied tasks behind all parts of the place that differ from shift to shift. Your work areas are sorting, marking, dish picking, washing and refilling, etc.