Sous chef

As a Sous Chef at G Swensons, you work as the responsible person in the kitchen with a good overview to maintain the quality we strive for. With 200 seats including an outdoor seating area, we serve an à la carte menu for 2-3 sittings per evening, usually two or three courses. We are also open for lunch, which also has a high pace.

At G Swensons, we have a small kitchen with big ambitions, and it shows when our guests travel far to eat one of our classics or try one of our new dishes where we have the opportunity to be creative. We work locally with our growers and producers, and go to collect fresh produce almost every morning, which is a fantastic privilege. What we serve our guests follows the seasons, and that makes us creative in the kitchen.

As a Sous Chef with us, you work closely with the Head Chef and develop menus, handle daily purchases with oversight from the Head Chef, and pick vegetables from the beach and other surroundings.

The position is estimated at 95% kitchen work and 5% admin; you work as a cook on the station that needs it. We prefer that you are very flexible and experienced in the hot, cold, and dessert kitchens.

At G Swensons, the pace is very high during summer, and you need to have a high stress tolerance and not be afraid to work overtime to complete the day's tasks.

Employment period

May - September

Your responsibilities will include:

• Preparing, cooking, and plating dishes
• Ensuring that mise en place for the kitchen is always good and prepared on time
• Ensuring that all dishes are cooked correctly according to recipes and taste as they should
• Ensuring that prep is done quickly, efficiently, with quality, and plated correctly
• Following all hygiene rules as well as the routines and policies we have at G Swensons, keeping your station clean, fresh, and hygienic at all times
• Having an understanding of kitchen economics and working to reduce costs and food waste
• Receiving goods and checking against delivery notes according to routine
• Cleaning your section in the kitchen after each shift
• Preparing your section in the kitchen before each shift
• Preparing mise en place
• Working and being responsible for the kitchen at catering events
• Assisting the Head Chef with daily inventory and ordering
• Assisting the Head Chef with creating new dishes and menus
• Helping in other departments as requested by the Head Chef

We want you to:

• Have several years of experience as a cook
• Have education in hotel and restaurant management
• Be passionate about cooking and think working in a kitchen is the best thing there is
• Be a humble team player and enjoy communicating with your colleagues
• Have a high level of knowledge about food
• Enjoy going the extra mile in the kitchen
• Be a true chef who is creative and open to new ideas and solutions

We are looking for someone with several years of kitchen experience. You are a good communicator and team player, and being meticulous and working with small details comes naturally to you.

Open to all We focus on your skills, not your other qualifications. We are open to adapting the role or workplace to your needs.