SOUS CHEF

Sous Chef for Newly Opened Margretes Badhotell, Strandbaden

About the Employer

In July we will open the doors to Margretes Badhotell – a historic seaside hotel from the late 19th century, beautifully situated by the sea in Strandbaden on the Kulla Peninsula. We are breathing new life into a classic environment and creating a seaside restaurant where guests are welcomed with delicious food, personal service, and a warm atmosphere – equally fitting for a relaxing weekday as for festive occasions. We cook from scratch with care for ingredients, quality, and feeling, serving everything from breakfast and à la carte to food packages and events for our hotel guests and visitors.

Margretes Badhotell is part of Blue Tuna Group, a growing restaurant group in northwestern Skåne. We are now building the team ahead of the opening, and you will have the chance to be part of it from the start, shaping both the kitchen and operations – in a small, tight-knit team in one of Skåne's finest sea environments.

About the Position

As sous chef, you are the head chef's right hand and a natural leader in the kitchen. Since we are starting anew, you will have a unique opportunity to help lay the foundation – from routines and menus to breaking in a completely new kitchen. The position suits someone with experience in professional kitchens who enjoys responsibility and wants to build something from the ground up.

The role includes among other things:

• Helping to start up the kitchen before the opening – routines, workflow, and quality standards
• Leading and running the kitchen together with, and in the absence of, the head chef
• Planning production, orders, and raw material management, and actively working on waste reduction and cost control
• Participating in developing menus and dishes according to season
• Ensuring high and consistent quality during service
• Guiding, supporting, and developing colleagues in the kitchen
• Ensuring compliance with hygiene and self-control procedures (HACCP)

We Are Looking for Someone Who

• Has training as a chef and several years of experience in restaurant kitchens
• Is experienced in leading, planning, and structuring work in a kitchen
• Cooks from scratch with a genuine interest in ingredients and quality
• Enjoys building up and developing rather than just maintaining
• Is used to varying paces and maintains structure and quality even during peak times
• Is responsible, meticulous, and a humble team player
• Speaks Swedish and/or English fluently

Meritorious

• Experience from start-ups or new restaurant openings
• Experience with hotel and restaurant operations including breakfast, à la carte, and events
• Familiarity with seasonal operations
• Experience in menu development

We Offer

A unique opportunity to be part of the start when we open a historic seaside hotel with a new twist – in a coastal location, with great variety and strong community in a small team. With us, you take responsibility and put your stamp on an operation with both history and future, as part of Blue Tuna Group.