Souschef - Lediga jobb

(English text available below)

Sundbyholms Slott är ett exklusivt hotell beläget vid Mälarens södra strand strax utanför Eskilstuna en dryg timma från Stockholm. Med ett historiskt ursprung från 1600-talet har slottet anpassats till moderna och framtida restaurangkrav. Rofyllt intill slottet ligger hotelldelen med panoramavy över Mälaren. Hotellet har 116 rum fördelat på enkel-, dubbelrum och sviter.

Vi tillhör samarbetsformerna Countryside Hotels, Svenska Möten samt IACC. Vi söker nu en:

Souschef

Vår verksamhet består av konferenser, fester för företag och privatpersoner, a la carte samt bröllop. Vi arbetar i en fantastiskt spännande och rolig miljö.

Läs gärna mer om oss på:

www.sundbyholms-slott.se

Du har ditt hjärta i matlagningen och med största engagemang tar du dig an rollen som souschef på slottet. Du är självgående som kock och trygg i ditt ledarskap. Du motiverar och inspirerar gärna andra omkring dig. Som person är du öppen, prestigtlös och positiv.

Erfarenhetsmässigt ser vi att du har din bakgrund från à la carte och/eller konferens samt att du har erfarenhet av arbetsledande positioner. Som souschef är du en viktig del av teamet när det gäller drift, kreativitet och kvalitet. Du är köksmästarens högra hand och ansvarar för verksamheten när han inte är på plats.

Med finess och servicekänsla förbereder och tillagar du måltider med högsta kvalitet för våra konferensgäster, festdeltagare, företagskunder, privatpersoner och bröllopsgäster. Vi har ett fräscht och välutrustad kök, i den mest inspirerande av arbetsmiljöer, och arbetar endast med de bästa råvarorna.

Kontaktperson under kökschefens semester till den 27 juli är:

Eric Johansson, VD, eric@sundbyholms-slott.se, 070-280 6700.

About the job

Sundbyholms Slott is an exclusive hotel located on the southern shore of Lake Mälaren, just outside Eskilstuna and a little over an hour from Stockholm. With historical origins dating back to the 17th century, the castle has been adapted to meet modern and future culinary standards. Situated peacefully next to the castle is the hotel wing, offering panoramic views of Lake Mälaren. The hotel features 116 rooms, including single rooms, double rooms, and suites.

We are proud members of Countryside Hotels, Svenska Möten, and the IACC. We are now looking for a:

Sous Chef

Our business spans conferences, corporate events, private parties, à la carte dining, and weddings. We work in a fantastic, exciting, and vibrant environment.

Please read more about us at:

www.sundbyholms-slott.se

Your Profile

You are passionate about cooking and will take on the role of Sous Chef with the utmost commitment. You are an independent chef who is confident in your leadership style. You enjoy motivating and inspiring those around you. As a person, you are open, down-to-earth, and positive.

We expect you to have a background in à la carte and/or high-volume conference catering, along with leadership experience. As a Sous Chef, you will play a key role in the team regarding daily operations, creativity, and quality control. You will be the Head Chef’s right-hand person and will run the kitchen operations when they are not on-site.

With finesse and a strong sense of service, you will prepare and cook top-quality meals for our conference guests, event participants, corporate clients, private individuals, and wedding parties. We offer a modern, well-equipped kitchen in a highly inspiring work environment, working exclusively with the finest ingredients.

Contact

During the Head Chef’s vacation (until July 27), the contact person is:

Eric Johansson, CEO

eric@sundbyholms-slott.se

+46 70 280 6700

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day.

“Every guest leaves with a warm heart and a happy belly.”

Nature of the Job

This role requires initiative, leadership, and responsibility — particularly in the Head Chef's absence. You are expected to handle kitchen operations confidently, problem-solve proactively, and maintain team morale while ensuring standards are consistently met. The role is highly collaborative, but also comes with autonomy and the expectation to take ownership of kitchen outcomes.

Primary Objectives

• Lead and oversee all kitchen operations in the absence of the Head Chef, ensuring food quality, consistency, and service speed remain in line with company standards.
• Support the kitchen team in achieving financial targets by controlling food costs and responding to labour demands efficiently.
• Actively contribute to kitchen organisation, menu development, and operational systems while fostering a positive and professional team environment.

Key Responsibilities:

• Lead shifts and take full responsibility for the kitchen when the Head Chef is not present.
• Support and guide kitchen staff through constructive coaching and open communication.
• Lead by example in positivity, work ethic, and professionalism, reinforcing a solutions-oriented environment.
• Be the go-to support for the kitchen team, including flexibility in scheduling and covering shifts when needed.
• Uphold high standards and encourage all team members to do the same.

Kitchen Operations

• Maintain consistency in food prep, recipe adherence, plating, and presentation.
• Assist the Head Chef with dish development, recipe testing, and menu updates.
• Oversee prep levels and ordering, ensuring correct and timely stock management.
• Monitor stock levels and anticipate needs for both busy and slower periods.
• Authorise supplier invoices and check deliveries for accuracy and quality.

Quality Control & Standards

• Ensure all dishes meet company standards for taste, appearance, and portion control.
• Assist in maintaining food cost targets and reducing wastage across the kitchen.
• Support the smooth and fast operation of the kitchen service, ensuring hospitality standards are achieved.

Communication

• Act as a key communication link between the kitchen and management.
• Share updates with the kitchen team on planning and operational changes.
• Provide regular feedback to the Head Chef and kitchen staff.
• Be available on internal communication tools for problem-solving, even when off-site.

Health & Safety

• Ensure the kitchen meets food safety and hygiene standards at all times.
• Monitor fridge and freezer temperatures weekly and maintain proper food labelling.
• Enforce safe food handling practices, including HACCP compliance (e.g., delivery checks, cooling, reheating).
• Maintain cleanliness and ensure that handwashing stations are fully stocked.

Administration & Reporting

• Adjust staffing levels depending on trade to meet labour budget targets.
• Track waste and bring recurring issues to management’s attention.
• Ensure personal working hours align with contracts without significant overrun.
• Communicate overtime, downtime, and any shift issues to management promptly.

Contractual Requirements

• Model professional conduct aligned with company values at all times.
• Work a flexible schedule, including weekends, evenings, and peak business periods.
• Record hours accurately in line with company systems; seek approval for leave in advance.
• Participate in kitchen and management meetings and execute agreed actions.

Performance Evaluation

Performance will be evaluated based on:

• Leadership and management of the kitchen during shifts
• Ability to hit food cost and labour targets
• Quality of communication and team development
• Adherence to food hygiene, safety, and operational standards

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day

Applications are only through the link

https://forms.monday.com/forms/057b13dd4174d1c823e8595acd2d4158?r=euc1

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day.

“Every guest leaves with a warm heart and a happy belly.”

Nature of the Job

This role requires initiative, leadership, and responsibility — particularly in the Head Chef's absence. You are expected to handle kitchen operations confidently, problem-solve proactively, and maintain team morale while ensuring standards are consistently met. The role is highly collaborative, but also comes with autonomy and the expectation to take ownership of kitchen outcomes.

Primary Objectives

• Lead and oversee all kitchen operations in the absence of the Head Chef, ensuring food quality, consistency, and service speed remain in line with company standards.
• Support the kitchen team in achieving financial targets by controlling food costs and responding to labour demands efficiently.
• Actively contribute to kitchen organisation, menu development, and operational systems while fostering a positive and professional team environment.

Key Responsibilities:

• Lead shifts and take full responsibility for the kitchen when the Head Chef is not present.
• Support and guide kitchen staff through constructive coaching and open communication.
• Lead by example in positivity, work ethic, and professionalism, reinforcing a solutions-oriented environment.
• Be the go-to support for the kitchen team, including flexibility in scheduling and covering shifts when needed.
• Uphold high standards and encourage all team members to do the same.

Kitchen Operations

• Maintain consistency in food prep, recipe adherence, plating, and presentation.
• Assist the Head Chef with dish development, recipe testing, and menu updates.
• Oversee prep levels and ordering, ensuring correct and timely stock management.
• Monitor stock levels and anticipate needs for both busy and slower periods.
• Authorise supplier invoices and check deliveries for accuracy and quality.

Quality Control & Standards

• Ensure all dishes meet company standards for taste, appearance, and portion control.
• Assist in maintaining food cost targets and reducing wastage across the kitchen.
• Support the smooth and fast operation of the kitchen service, ensuring hospitality standards are achieved.

Communication

• Act as a key communication link between the kitchen and management.
• Share updates with the kitchen team on planning and operational changes.
• Provide regular feedback to the Head Chef and kitchen staff.
• Be available on internal communication tools for problem-solving, even when off-site.

Health & Safety

• Ensure the kitchen meets food safety and hygiene standards at all times.
• Monitor fridge and freezer temperatures weekly and maintain proper food labelling.
• Enforce safe food handling practices, including HACCP compliance (e.g., delivery checks, cooling, reheating).
• Maintain cleanliness and ensure that handwashing stations are fully stocked.

Administration & Reporting

• Adjust staffing levels depending on trade to meet labour budget targets.
• Track waste and bring recurring issues to management’s attention.
• Ensure personal working hours align with contracts without significant overrun.
• Communicate overtime, downtime, and any shift issues to management promptly.

Contractual Requirements

• Model professional conduct aligned with company values at all times.
• Work a flexible schedule, including weekends, evenings, and peak business periods.
• Record hours accurately in line with company systems; seek approval for leave in advance.
• Participate in kitchen and management meetings and execute agreed actions.

Performance Evaluation

Performance will be evaluated based on:

• Leadership and management of the kitchen during shifts
• Ability to hit food cost and labour targets
• Quality of communication and team development
• Adherence to food hygiene, safety, and operational standards

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day

Applications are only through the link

https://forms.monday.com/forms/057b13dd4174d1c823e8595acd2d4158?r=euc1

(English text available below)

Sundbyholms Slott är ett exklusivt hotell beläget vid Mälarens södra strand strax utanför Eskilstuna en dryg timma från Stockholm. Med ett historiskt ursprung från 1600-talet har slottet anpassats till moderna och framtida restaurangkrav. Rofyllt intill slottet ligger hotelldelen med panoramavy över Mälaren. Hotellet har 116 rum fördelat på enkel-, dubbelrum och sviter.

Vi tillhör samarbetsformerna Countryside Hotels, Svenska Möten samt IACC. Vi söker nu en:

Souschef

Vår verksamhet består av konferenser, fester för företag och privatpersoner, a la carte samt bröllop. Vi arbetar i en fantastiskt spännande och rolig miljö.

Läs gärna mer om oss på:

www.sundbyholms-slott.se

Du har ditt hjärta i matlagningen och med största engagemang tar du dig an rollen som souschef på slottet. Du är självgående som kock och trygg i ditt ledarskap. Du motiverar och inspirerar gärna andra omkring dig. Som person är du öppen, prestigtlös och positiv.

Erfarenhetsmässigt ser vi att du har din bakgrund från à la carte och/eller konferens samt att du har erfarenhet av arbetsledande positioner. Som souschef är du en viktig del av teamet när det gäller drift, kreativitet och kvalitet. Du är köksmästarens högra hand och ansvarar för verksamheten när han inte är på plats.

Med finess och servicekänsla förbereder och tillagar du måltider med högsta kvalitet för våra konferensgäster, festdeltagare, företagskunder, privatpersoner och bröllopsgäster. Vi har ett fräscht och välutrustad kök, i den mest inspirerande av arbetsmiljöer, och arbetar endast med de bästa råvarorna.

Kontaktperson under kökschefens semester till den 27 juli är:

Eric Johansson, VD, eric@sundbyholms-slott.se, 070-280 6700.

About the job

Sundbyholms Slott is an exclusive hotel located on the southern shore of Lake Mälaren, just outside Eskilstuna and a little over an hour from Stockholm. With historical origins dating back to the 17th century, the castle has been adapted to meet modern and future culinary standards. Situated peacefully next to the castle is the hotel wing, offering panoramic views of Lake Mälaren. The hotel features 116 rooms, including single rooms, double rooms, and suites.

We are proud members of Countryside Hotels, Svenska Möten, and the IACC. We are now looking for a:

Sous Chef

Our business spans conferences, corporate events, private parties, à la carte dining, and weddings. We work in a fantastic, exciting, and vibrant environment.

Please read more about us at:

www.sundbyholms-slott.se

Your Profile

You are passionate about cooking and will take on the role of Sous Chef with the utmost commitment. You are an independent chef who is confident in your leadership style. You enjoy motivating and inspiring those around you. As a person, you are open, down-to-earth, and positive.

We expect you to have a background in à la carte and/or high-volume conference catering, along with leadership experience. As a Sous Chef, you will play a key role in the team regarding daily operations, creativity, and quality control. You will be the Head Chef’s right-hand person and will run the kitchen operations when they are not on-site.

With finesse and a strong sense of service, you will prepare and cook top-quality meals for our conference guests, event participants, corporate clients, private individuals, and wedding parties. We offer a modern, well-equipped kitchen in a highly inspiring work environment, working exclusively with the finest ingredients.

Contact

During the Head Chef’s vacation (until July 27), the contact person is:

Eric Johansson, CEO

eric@sundbyholms-slott.se

+46 70 280 6700

(English text available below)

Sundbyholms Slott är ett exklusivt hotell beläget vid Mälarens södra strand strax utanför Eskilstuna en dryg timma från Stockholm. Med ett historiskt ursprung från 1600-talet har slottet anpassats till moderna och framtida restaurangkrav. Rofyllt intill slottet ligger hotelldelen med panoramavy över Mälaren. Hotellet har 116 rum fördelat på enkel-, dubbelrum och sviter.

Vi tillhör samarbetsformerna Countryside Hotels, Svenska Möten samt IACC. Vi söker nu en:

Souschef

Vår verksamhet består av konferenser, fester för företag och privatpersoner, a la carte samt bröllop. Vi arbetar i en fantastiskt spännande och rolig miljö.

Läs gärna mer om oss på:

www.sundbyholms-slott.se

Du har ditt hjärta i matlagningen och med största engagemang tar du dig an rollen som souschef på slottet. Du är självgående som kock och trygg i ditt ledarskap. Du motiverar och inspirerar gärna andra omkring dig. Som person är du öppen, prestigtlös och positiv.

Erfarenhetsmässigt ser vi att du har din bakgrund från à la carte och/eller konferens samt att du har erfarenhet av arbetsledande positioner. Som souschef är du en viktig del av teamet när det gäller drift, kreativitet och kvalitet. Du är köksmästarens högra hand och ansvarar för verksamheten när han inte är på plats.

Med finess och servicekänsla förbereder och tillagar du måltider med högsta kvalitet för våra konferensgäster, festdeltagare, företagskunder, privatpersoner och bröllopsgäster. Vi har ett fräscht och välutrustad kök, i den mest inspirerande av arbetsmiljöer, och arbetar endast med de bästa råvarorna.

Kontaktperson under kökschefens semester till den 27 juli är:

Eric Johansson, VD, eric@sundbyholms-slott.se, 070-280 6700.

About the job

Sundbyholms Slott is an exclusive hotel located on the southern shore of Lake Mälaren, just outside Eskilstuna and a little over an hour from Stockholm. With historical origins dating back to the 17th century, the castle has been adapted to meet modern and future culinary standards. Situated peacefully next to the castle is the hotel wing, offering panoramic views of Lake Mälaren. The hotel features 116 rooms, including single rooms, double rooms, and suites.

We are proud members of Countryside Hotels, Svenska Möten, and the IACC. We are now looking for a:

Sous Chef

Our business spans conferences, corporate events, private parties, à la carte dining, and weddings. We work in a fantastic, exciting, and vibrant environment.

Please read more about us at:

www.sundbyholms-slott.se

Your Profile

You are passionate about cooking and will take on the role of Sous Chef with the utmost commitment. You are an independent chef who is confident in your leadership style. You enjoy motivating and inspiring those around you. As a person, you are open, down-to-earth, and positive.

We expect you to have a background in à la carte and/or high-volume conference catering, along with leadership experience. As a Sous Chef, you will play a key role in the team regarding daily operations, creativity, and quality control. You will be the Head Chef’s right-hand person and will run the kitchen operations when they are not on-site.

With finesse and a strong sense of service, you will prepare and cook top-quality meals for our conference guests, event participants, corporate clients, private individuals, and wedding parties. We offer a modern, well-equipped kitchen in a highly inspiring work environment, working exclusively with the finest ingredients.

Contact

During the Head Chef’s vacation (until July 27), the contact person is:

Eric Johansson, CEO

eric@sundbyholms-slott.se

+46 70 280 6700

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day.

“Every guest leaves with a warm heart and a happy belly.”

Nature of the Job

This role requires initiative, leadership, and responsibility — particularly in the Head Chef's absence. You are expected to handle kitchen operations confidently, problem-solve proactively, and maintain team morale while ensuring standards are consistently met. The role is highly collaborative, but also comes with autonomy and the expectation to take ownership of kitchen outcomes.

Primary Objectives

• Lead and oversee all kitchen operations in the absence of the Head Chef, ensuring food quality, consistency, and service speed remain in line with company standards.
• Support the kitchen team in achieving financial targets by controlling food costs and responding to labour demands efficiently.
• Actively contribute to kitchen organisation, menu development, and operational systems while fostering a positive and professional team environment.

Key Responsibilities:

• Lead shifts and take full responsibility for the kitchen when the Head Chef is not present.
• Support and guide kitchen staff through constructive coaching and open communication.
• Lead by example in positivity, work ethic, and professionalism, reinforcing a solutions-oriented environment.
• Be the go-to support for the kitchen team, including flexibility in scheduling and covering shifts when needed.
• Uphold high standards and encourage all team members to do the same.

Kitchen Operations

• Maintain consistency in food prep, recipe adherence, plating, and presentation.
• Assist the Head Chef with dish development, recipe testing, and menu updates.
• Oversee prep levels and ordering, ensuring correct and timely stock management.
• Monitor stock levels and anticipate needs for both busy and slower periods.
• Authorise supplier invoices and check deliveries for accuracy and quality.

Quality Control & Standards

• Ensure all dishes meet company standards for taste, appearance, and portion control.
• Assist in maintaining food cost targets and reducing wastage across the kitchen.
• Support the smooth and fast operation of the kitchen service, ensuring hospitality standards are achieved.

Communication

• Act as a key communication link between the kitchen and management.
• Share updates with the kitchen team on planning and operational changes.
• Provide regular feedback to the Head Chef and kitchen staff.
• Be available on internal communication tools for problem-solving, even when off-site.

Health & Safety

• Ensure the kitchen meets food safety and hygiene standards at all times.
• Monitor fridge and freezer temperatures weekly and maintain proper food labelling.
• Enforce safe food handling practices, including HACCP compliance (e.g., delivery checks, cooling, reheating).
• Maintain cleanliness and ensure that handwashing stations are fully stocked.

Administration & Reporting

• Adjust staffing levels depending on trade to meet labour budget targets.
• Track waste and bring recurring issues to management’s attention.
• Ensure personal working hours align with contracts without significant overrun.
• Communicate overtime, downtime, and any shift issues to management promptly.

Contractual Requirements

• Model professional conduct aligned with company values at all times.
• Work a flexible schedule, including weekends, evenings, and peak business periods.
• Record hours accurately in line with company systems; seek approval for leave in advance.
• Participate in kitchen and management meetings and execute agreed actions.

Performance Evaluation

Performance will be evaluated based on:

• Leadership and management of the kitchen during shifts
• Ability to hit food cost and labour targets
• Quality of communication and team development
• Adherence to food hygiene, safety, and operational standards

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day

Applications are only through the link

https://forms.monday.com/forms/057b13dd4174d1c823e8595acd2d4158?r=euc1

(English text available below)

Sundbyholms Slott är ett exklusivt hotell beläget vid Mälarens södra strand strax utanför Eskilstuna en dryg timma från Stockholm. Med ett historiskt ursprung från 1600-talet har slottet anpassats till moderna och framtida restaurangkrav. Rofyllt intill slottet ligger hotelldelen med panoramavy över Mälaren. Hotellet har 116 rum fördelat på enkel-, dubbelrum och sviter.

Vi tillhör samarbetsformerna Countryside Hotels, Svenska Möten samt IACC. Vi söker nu en:

Souschef

Vår verksamhet består av konferenser, fester för företag och privatpersoner, a la carte samt bröllop. Vi arbetar i en fantastiskt spännande och rolig miljö.

Läs gärna mer om oss på:

www.sundbyholms-slott.se

Du har ditt hjärta i matlagningen och med största engagemang tar du dig an rollen som souschef på slottet. Du är självgående som kock och trygg i ditt ledarskap. Du motiverar och inspirerar gärna andra omkring dig. Som person är du öppen, prestigtlös och positiv.

Erfarenhetsmässigt ser vi att du har din bakgrund från à la carte och/eller konferens samt att du har erfarenhet av arbetsledande positioner. Som souschef är du en viktig del av teamet när det gäller drift, kreativitet och kvalitet. Du är köksmästarens högra hand och ansvarar för verksamheten när han inte är på plats.

Med finess och servicekänsla förbereder och tillagar du måltider med högsta kvalitet för våra konferensgäster, festdeltagare, företagskunder, privatpersoner och bröllopsgäster. Vi har ett fräscht och välutrustad kök, i den mest inspirerande av arbetsmiljöer, och arbetar endast med de bästa råvarorna.

Kontaktperson under kökschefens semester till den 27 juli är:

Eric Johansson, VD, eric@sundbyholms-slott.se, 070-280 6700.

About the job

Sundbyholms Slott is an exclusive hotel located on the southern shore of Lake Mälaren, just outside Eskilstuna and a little over an hour from Stockholm. With historical origins dating back to the 17th century, the castle has been adapted to meet modern and future culinary standards. Situated peacefully next to the castle is the hotel wing, offering panoramic views of Lake Mälaren. The hotel features 116 rooms, including single rooms, double rooms, and suites.

We are proud members of Countryside Hotels, Svenska Möten, and the IACC. We are now looking for a:

Sous Chef

Our business spans conferences, corporate events, private parties, à la carte dining, and weddings. We work in a fantastic, exciting, and vibrant environment.

Please read more about us at:

www.sundbyholms-slott.se

Your Profile

You are passionate about cooking and will take on the role of Sous Chef with the utmost commitment. You are an independent chef who is confident in your leadership style. You enjoy motivating and inspiring those around you. As a person, you are open, down-to-earth, and positive.

We expect you to have a background in à la carte and/or high-volume conference catering, along with leadership experience. As a Sous Chef, you will play a key role in the team regarding daily operations, creativity, and quality control. You will be the Head Chef’s right-hand person and will run the kitchen operations when they are not on-site.

With finesse and a strong sense of service, you will prepare and cook top-quality meals for our conference guests, event participants, corporate clients, private individuals, and wedding parties. We offer a modern, well-equipped kitchen in a highly inspiring work environment, working exclusively with the finest ingredients.

Contact

During the Head Chef’s vacation (until July 27), the contact person is:

Eric Johansson, CEO

eric@sundbyholms-slott.se

+46 70 280 6700

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day.

“Every guest leaves with a warm heart and a happy belly.”

Nature of the Job

This role requires initiative, leadership, and responsibility — particularly in the Head Chef's absence. You are expected to handle kitchen operations confidently, problem-solve proactively, and maintain team morale while ensuring standards are consistently met. The role is highly collaborative, but also comes with autonomy and the expectation to take ownership of kitchen outcomes.

Primary Objectives

• Lead and oversee all kitchen operations in the absence of the Head Chef, ensuring food quality, consistency, and service speed remain in line with company standards.
• Support the kitchen team in achieving financial targets by controlling food costs and responding to labour demands efficiently.
• Actively contribute to kitchen organisation, menu development, and operational systems while fostering a positive and professional team environment.

Key Responsibilities:

• Lead shifts and take full responsibility for the kitchen when the Head Chef is not present.
• Support and guide kitchen staff through constructive coaching and open communication.
• Lead by example in positivity, work ethic, and professionalism, reinforcing a solutions-oriented environment.
• Be the go-to support for the kitchen team, including flexibility in scheduling and covering shifts when needed.
• Uphold high standards and encourage all team members to do the same.

Kitchen Operations

• Maintain consistency in food prep, recipe adherence, plating, and presentation.
• Assist the Head Chef with dish development, recipe testing, and menu updates.
• Oversee prep levels and ordering, ensuring correct and timely stock management.
• Monitor stock levels and anticipate needs for both busy and slower periods.
• Authorise supplier invoices and check deliveries for accuracy and quality.

Quality Control & Standards

• Ensure all dishes meet company standards for taste, appearance, and portion control.
• Assist in maintaining food cost targets and reducing wastage across the kitchen.
• Support the smooth and fast operation of the kitchen service, ensuring hospitality standards are achieved.

Communication

• Act as a key communication link between the kitchen and management.
• Share updates with the kitchen team on planning and operational changes.
• Provide regular feedback to the Head Chef and kitchen staff.
• Be available on internal communication tools for problem-solving, even when off-site.

Health & Safety

• Ensure the kitchen meets food safety and hygiene standards at all times.
• Monitor fridge and freezer temperatures weekly and maintain proper food labelling.
• Enforce safe food handling practices, including HACCP compliance (e.g., delivery checks, cooling, reheating).
• Maintain cleanliness and ensure that handwashing stations are fully stocked.

Administration & Reporting

• Adjust staffing levels depending on trade to meet labour budget targets.
• Track waste and bring recurring issues to management’s attention.
• Ensure personal working hours align with contracts without significant overrun.
• Communicate overtime, downtime, and any shift issues to management promptly.

Contractual Requirements

• Model professional conduct aligned with company values at all times.
• Work a flexible schedule, including weekends, evenings, and peak business periods.
• Record hours accurately in line with company systems; seek approval for leave in advance.
• Participate in kitchen and management meetings and execute agreed actions.

Performance Evaluation

Performance will be evaluated based on:

• Leadership and management of the kitchen during shifts
• Ability to hit food cost and labour targets
• Quality of communication and team development
• Adherence to food hygiene, safety, and operational standards

If you have a passion for hospitality, take pride in delivering top-notch food & service, and love creating great experiences for guests, we’d love to hear from you!

We’re all about quality, consistency, and a team that brings good energy every single day

Applications are only through the link

https://forms.monday.com/forms/057b13dd4174d1c823e8595acd2d4158?r=euc1

Vi söker en engagerad och erfaren matlagare som tillsammans med vår platschef leder det dagliga arbetet på Proviant Albano. I augusti 2021 slog vi upp portarna till ett av Sveriges modernaste kök. I helt nybyggda Campus Albano, beläget i världens första nationalstadspark, mitt i skärningspunkten mellan stad och land och våra fina lärosäten Stockholms universitet, Kungliga Tekniska Högskolan och Karolinska Institutet, har vi skapat en plats för modern och hållbar mat i nära samarbete med målgruppen.

Du kommer att arbeta i ett köksteam med kockar, biträden och disk och rapporterar till platschef/köksmästare. Den dagliga verksamheten består av buffélunch, cateringbeställningar, middag & fest, caféutbud och allt däremellan.

Arbetstider är både dag och kvällstid med övervikt måndag-fredag dagtid.

Våra verksamhetsområden på Campus Albano

• Buffélunch
• Lunchbeställningar
• Middagsbeställningar
• Caféverksamheter
• Pub
• Catering internt och externt
• Events

Vi söker

• En gedigen och nyfiken matlagare med ett stort intresse och stolthet för yrket
• Du gillar lagarbete och kan leda köksteamet på ett naturligt sätt
• Du är noggrann, strukturerad, positiv och gillar ett högt tempo
• Minst fem års erfarenhet från likvärdig arbetsplats / arbetsuppgifter

Vi erbjuder

En hungrig organisation med ett team som tar hand om varandra, brinner för en hållbar utveckling och bottnar våra höga ambitioner i vällagad mat med tonvikt på svensk husmanskost. Din fysiska arbetsplats är fantastisk: nybyggt kök, fantastiska lokaler för våra gäster av allra senaste snitt och personalutrymmen utöver det vanliga. Albano är vackert beläget i utkanten av Lilljanskogen – en oas i Stockholm som inbjuder till träning och promenader till och från jobbet.

Proviant Albano ägs och drivs av Agendarum Cater AB som idag driver 5 restauranger i Stockholm under varumärket Proviant. Proviant etablerades 2007 och vi är idag ca 50 medarbetare i koncernen. Vi har en trygg ekonomi, väl fungerande rutiner och processer och höga ambitioner. Vi arbetar med fyra grundvärderingar: God mat, fantastiskt värdskap, 100% hållbarhet (miljö, människor, ekonomi) och branschens bästa arbetsplats.

Kollektivavtal. Lön och tillträde efter överenskommelse, rekrytering sker löpande.

Varmt välkommen med din ansökan!

(English text available below)

Sundbyholms Slott är ett exklusivt hotell beläget vid Mälarens södra strand strax utanför Eskilstuna en dryg timma från Stockholm. Med ett historiskt ursprung från 1600-talet har slottet anpassats till moderna och framtida restaurangkrav. Rofyllt intill slottet ligger hotelldelen med panoramavy över Mälaren. Hotellet har 116 rum fördelat på enkel-, dubbelrum och sviter.

Vi tillhör samarbetsformerna Countryside Hotels, Svenska Möten samt IACC. Vi söker nu en:

Souschef

Vår verksamhet består av konferenser, fester för företag och privatpersoner, a la carte samt bröllop. Vi arbetar i en fantastiskt spännande och rolig miljö.

Läs gärna mer om oss på:

www.sundbyholms-slott.se

Du har ditt hjärta i matlagningen och med största engagemang tar du dig an rollen som souschef på slottet. Du är självgående som kock och trygg i ditt ledarskap. Du motiverar och inspirerar gärna andra omkring dig. Som person är du öppen, prestigtlös och positiv.

Erfarenhetsmässigt ser vi att du har din bakgrund från à la carte och/eller konferens samt att du har erfarenhet av arbetsledande positioner. Som souschef är du en viktig del av teamet när det gäller drift, kreativitet och kvalitet. Du är köksmästarens högra hand och ansvarar för verksamheten när han inte är på plats.

Med finess och servicekänsla förbereder och tillagar du måltider med högsta kvalitet för våra konferensgäster, festdeltagare, företagskunder, privatpersoner och bröllopsgäster. Vi har ett fräscht och välutrustad kök, i den mest inspirerande av arbetsmiljöer, och arbetar endast med de bästa råvarorna.

Kontaktperson under kökschefens semester till den 27 juli är:

Eric Johansson, VD, eric@sundbyholms-slott.se, 070-280 6700.

About the job

Sundbyholms Slott is an exclusive hotel located on the southern shore of Lake Mälaren, just outside Eskilstuna and a little over an hour from Stockholm. With historical origins dating back to the 17th century, the castle has been adapted to meet modern and future culinary standards. Situated peacefully next to the castle is the hotel wing, offering panoramic views of Lake Mälaren. The hotel features 116 rooms, including single rooms, double rooms, and suites.

We are proud members of Countryside Hotels, Svenska Möten, and the IACC. We are now looking for a:

Sous Chef

Our business spans conferences, corporate events, private parties, à la carte dining, and weddings. We work in a fantastic, exciting, and vibrant environment.

Please read more about us at:

www.sundbyholms-slott.se

Your Profile

You are passionate about cooking and will take on the role of Sous Chef with the utmost commitment. You are an independent chef who is confident in your leadership style. You enjoy motivating and inspiring those around you. As a person, you are open, down-to-earth, and positive.

We expect you to have a background in à la carte and/or high-volume conference catering, along with leadership experience. As a Sous Chef, you will play a key role in the team regarding daily operations, creativity, and quality control. You will be the Head Chef’s right-hand person and will run the kitchen operations when they are not on-site.

With finesse and a strong sense of service, you will prepare and cook top-quality meals for our conference guests, event participants, corporate clients, private individuals, and wedding parties. We offer a modern, well-equipped kitchen in a highly inspiring work environment, working exclusively with the finest ingredients.

Contact

During the Head Chef’s vacation (until July 27), the contact person is:

Eric Johansson, CEO

eric@sundbyholms-slott.se

+46 70 280 6700