Vacant job

Sous Chef for the newly opened Margretes Badhotell, Strandbaden

About the Employer

In July, we open the doors to Margretes Badhotell – a historic seaside hotel dating back to the late 1800s, beautifully located by the sea in Strandbaden on the Kula Peninsula. We are breathing new life into a classic environment, creating a seaside restaurant where guests are greeted with good food, personal service, and a warm atmosphere – equally suitable for a relaxing day-to-day life as for festive occasions. We cook from scratch with care for ingredients, quality, and feeling, and will serve everything from breakfast and à la carte to meal packages and events for our hotel guests and visitors.

Margretes Badhotell is part of Blue Tuna Group, a growing restaurant group in northwestern Scania. We are now building the team ahead of the opening, and you will have the chance to be involved from the start and shape both the kitchen and the operations – in a small, tight-knit team in the middle of one of Scania's finest seaside 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 opening new, you get a unique opportunity to lay the foundation – from routines and menus to setting up an entirely new kitchen. This position suits you if you have experience from a professional kitchen, enjoy responsibility, and want to be part of building something from the ground up.

The role includes among other things:

• Assisting in launching the kitchen before opening – routines, workflows, and quality standards
• Leading and running the kitchen together with, and in the absence of, the head chef
• Planning production, orders, and ingredient management, as well as working actively with waste reduction and cost control
• Developing menus and dishes according to the season
• Ensuring high and consistent quality during service
• Mentoring, supporting, and developing colleagues in the kitchen
• Ensuring that hygiene and self-control (HACCP) routines are followed

We are looking for you who

• Have culinary training 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
• Enjoy building up and developing rather than just maintaining
• Are accustomed to varying paces and maintain structure and quality even when it is busy
• Are responsible, meticulous, and a team player without ego
• Speak Swedish and/or English fluently

Merits

• Experience with launching or opening a new restaurant
• Experience in hotel and restaurant operations with breakfast, à la carte, and events
• Experience with seasonal operations
• Experience with menu development

We offer

A unique opportunity to be involved from the start when we open a historic seaside hotel in a new version – with a seaside location, great variety, and strong camaraderie in a smaller team. Here, you will take responsibility and put your mark on a business with both history and future, as part of Blue Tuna Group.