SOUS CHEF

Description:

Sous chef at the newly opened Margretes Badhotell, Strandbaden About the employer In July, we are opening the doors to Margretes Badhotell – a prestigious bathing hotel from the late 1800s, beautifully located by the sea in Strandbaden on the Kullahalvön peninsula. We are breathing new life into a classic setting and creating a seaside restaurant where guests experience excellent food, personal service, and a warm atmosphere – equally perfect for a relaxing weekday visit or festive occasions. We cook everything from scratch with careful attention to ingredients, quality, and craft, and will serve everything from breakfast and à la carte to meal packages and arrangements for our hotel guests and visitors. Margretes Badhotell is part of Blue Tuna Group, a growing restaurant group in northwestern Scania. Now we are building up our team ahead of the opening, and you get the chance to be part of it from the start and shape both the kitchen and the operation – in a small, tight-knit team in one of Scania's finest seaside settings. About the position As sous chef, you are the head chef's right hand and a natural leader in the kitchen. Since we are opening new, you get a unique opportunity to be part of laying the foundation – from routines and menus to the setup of a completely new kitchen. The position suits you if you have experience from a professional kitchen, thrive with responsibility, and want to be part of building something from scratch. The role includes, among other things: Help start up the kitchen before opening – routines, workflows, and quality standards Lead and run the kitchen together with, and in the absence of, the head chef Plan production, orders, and ingredient management, and actively work with waste reduction and cost control Be part of developing menus and dishes according to season Ensure high and consistent quality during service Guide, support, and develop colleagues in the kitchen Ensure that routines for hygiene and self-control (HACCP) are followed We are looking for you who Have formal training as a chef and several years of experience from restaurant kitchens Have experience leading, planning, and structuring work in a kitchen Cook from scratch with a genuine interest in ingredients and quality Thrive with building up and developing rather than maintaining Are used to varying pace and maintain structure and quality even when it is busy Are responsible, meticulous, and an unpretentious team player Speak Swedish and/or English fluently Meritorious Experience with startup or opening of a restaurant Experience with hotel and restaurant operations including breakfast, à la carte, and events Experience with seasonal operations Experience with menu development We offer A unique opportunity to be part of it from the start when we open a prestigious bathing hotel in a new format – with a seaside location, great variety, and strong camaraderie in a small team. With us, you get to take responsibility and leave your mark on an operation with both history and future, as part of Blue Tuna Group.

Overview

Type

job

Status

active

Visibility

public

City

HELSINGBORG

Address

KULLAGATAN 135 A

GPS

56.048663603192, 12.693601031285copyopen in

Email

[email protected]

Views

2

Published

18. 6. 2026

Edited

21. 6. 2026

Specifications