Vacant job

🧑‍💼 Position: Sous Chef, full-time (100%) probation period of 6 months.

💰 Salary: 33,000 SEK - 37,000 SEK (approximately 190 SEK - 215 SEK per hour) + HRF agreement + OB + shared tip pool

🕝 Working hours: Mainly scheduled between 12:00–22:00, evenings and weekends, every other weekend off, fixed shifts according to a rolling 2-week schedule

📍 Location: Marstrands Havshotell, Varvskajen 2, Marstrand

📝 Start: Flexible

👩‍💻 Application: Ongoing

Marstrands Havshotell is located in beautiful Marstrand, with the sea just outside the door, and is a hotel restaurant with a clear focus on quality and overall experience. The kitchen maintains a high level of ambition and works with carefully selected ingredients, local and small-scale suppliers, as well as its own bakery – where craftsmanship permeates both food and service.

The restaurant has a unique view of the water and serves dishes where flavors from Bohuslän and the sea are at the center. The dining experience is an important part of the hotel's overall concept that encourages guests to stay longer and return.

The business is in a development phase with big plans and upcoming investments. Here, high quality standards are combined with clear structure in routines, schedules, and staffing. The culture is something we live in our daily lives; we support each other, solve things together, and learn from each other in an engaged and professional team.

Marstrand is also a vibrant destination year-round, with seaside activities, historical environments, and events just around the corner.

A Day with Us

You start at 12:00 with a review of to-do lists and prep. At 14:00, the evening team joins, and you lead the briefing. By 15:30, you check orders, and at 16:30, you prepare the kitchen for service. After a joint briefing with the dining room, the hotel's restaurant "Ottos Vardagsrum & Kök" opens at 17:30.

Between 18:00–20:00, the pace is at its highest, where you lead the kitchen with a focus on the hot dishes and a well-functioning collaboration. Around 21:45, you write lists for the next day, close the kitchen at 22:00, and hand over to the chefs who finish at 23:00.

The work is varied and at times intense, with several groups simultaneously – which requires structure, communication, and leadership.

Responsibilities

• Lead and be responsible for the evening service with a focus on quality and standards

• Plan and follow up on mise en place and weekly operations

• Coach, support, and develop colleagues in daily work

• Participate in menu planning, plating, and ingredient selection

• Handle orders and ensure staffing as needed

• Follow the kitchen's routines for hygiene, cleaning, and workflow

• Report deviations and participate in meetings with the head chef

• Hygiene training

• Restaurant education

• Swedish and English

• Driver's license + own car

• Experience in a leading role in the kitchen

• Experience in menu work or ingredient ordering

• Monthly salary: 33,000 SEK - 37,000 SEK (approximately 190 SEK - 215 SEK per hour)

• Shared tip pool

• HRF agreement, OB, overtime according to agreement

• Staff meals, staff discount

• Staff accommodation

• Wellness benefits in the form of free access to spa and gym

• Preferential prices through Svenska Spa

• Rolling 2-week schedule, the goal is to publish the schedule one month in advance

• 3-4 people in the kitchen per shift

• Every other weekend off

• Certain flexibility may occur based on the needs of the business.

• One day off per month (compensatory day off on Friday)

• Clear introduction and ongoing support in operations and leadership

• Working hours mainly between 12:00–22:00, evenings, and every other weekend.

• Internal training

• Courses

• Opportunity to grow as a leader, chef, and in menu work

Answer the questions in the next step, attach your CV (no cover letter needed), and provide your contact details.

Process: Phone interview -> References -> Background check -> Interview on-site with the employer.

We usually respond within three days.