Stureplansgruppen and Skepparholmen are seeking a SOUS-CHEF

General job description

Your mission is to ensure that guests’ needs are met in the best possible way within the framework of the business idea, concept, and product.

Prepare and execute each service or prep shift according to standard with a positive attitude towards both guests and colleagues, a high and consistent level, and the understanding that “you are at work.” Set clear frameworks and goals for service, maintain communication between our various departments, and oversee guests’ well-being.

As an employee of Skepparholmen and Stureplansgruppen, you will receive

• Great opportunities for personal development in the culinary field
• Support and encouragement for your own initiatives, participation in cooking competitions, etc.
• Variety in work, from fine-dining to events to everyday lunches
• Be a part of building the best SPA hotel in the Nordic region from the start
• Regulated working hours and a balance between professional and private life
• Market-based salary
• Be a part of a tight-knit kitchen team that has fun at work and supports each other
• Access to staff discounts at Stureplansgruppen’s restaurants and hotels

Qualifications

We place the greatest emphasis on your interest and motivation to work at Skepparholmen, and your personal drive and desire to grow and develop weigh the most in the assessment of the right candidate. However, we would like to see that you have:

• Previous experience working as a chef or cold cuts chef in large kitchens
• Knowledge and certification in kitchen hygiene and safe handling of ingredients
• Good references from previous workplaces

Personal qualities

To thrive at Skepparholmen and fit into our kitchen team, you need to be:

• Driven and structured
• Motivated to develop
• Be flexible and have an understanding that kitchen work is teamwork
• Be honest and meticulous

Obligations

In all respects, be loyal to Stureplansgruppen, which among other things means:

• Observe confidentiality regarding the workplace and operations
• In all respects be a good representative for Stureplansgruppen
• Follow laws, regulations, and other provisions
• Collaborate with employees, consultants, managers, and leadership
• You should be flexible and dynamic, as well as solution-oriented
• Follow SPG’s applicable agreements

The kitchen at Skepparholmen is led by Daniel Engellau, a two-time silver medalist in Årets Kock and a participant in Köksmästarna (Kanal 5). In Daniel, you will have a true mentor and a strong leader who is eager to listen to your ideas and see you grow and develop.

Apply for the position by sending your CV and personal letter as soon as possible to:

daniel.engellau@skepparholmen.se

Candidates will be interviewed continuously.

Warmly welcome with your application!