Dasar

Sous chef

Stockholm, Stockholm County, Sweden Perusahaan: TN Sweden Klien / Pemberi Kerja: Nordic Hotels & Resorts
Diposting: 18.05.2026
Tanggal penutupan: 02.07.2026
Referensi pekerjaan: beb2394165008ce2664c44ac1af51a40

Informasi pekerjaan

Lokasi
Stockholm, Stockholm County, Sweden
Perusahaan
TN Sweden
Klien / Pemberi Kerja
Nordic Hotels & Resorts
Referensi pekerjaan
beb2394165008ce2664c44ac1af51a40
Jenis daftar
Dasar
Izin kerja UE diperlukan
Tidak
Diposting
18.05.2026
Tanggal penutupan
02.07.2026

Deskripsi pekerjaan

Sous Chef A la Carte - Hotel At Six

Do you have a passion for food and want to create unique experiences? Then this is the role for you.

The Magic Starts At Six

At Six is ​​a contemporary art and design hotel with rooms and suites, including our Masterpiece Suite and 32 longstay apartments adjacent to the hotel. In the house you will also find - a gym, our wine bar Blanche & Hierta, At Six Cocktail Bar, and our Dining Room, along with our rooftop bar Stockholm Under Stjärnorna. A big part of the hotel is Social At Six, our m2 flexible event and meeting space where the only limits are the ones of your imagination. 

At Six is a part of Petter Stordalen's hotel group Nordic Hotels & Resorts which also includes the neighboring hotel Hobo, Sommerro, Villa Copenhagen, The Thief, Copperhill, and Yasuragi among others.

At Six is striving to elevate the meaning of hospitality while perfecting the art of details. Today, we’re one of the leading choices for high-end travelers in Scandinavia. Our employees pride themselves in creating the best possible experience for our guests, in a warm and friendly work environment. It’s a simple equation; happy employees = happy and satisfied guests.

Simplicity with elegance

In the heart of the hotel we have our restaurant Dining Room serving breakfast, lunch and dinner. Our aim is to create a warm and welcoming atmosphere with a focus on good food. Simple but yet elegant, high level of quality and all with a sustainable thinking in mind. We focus on delivering a unique experience for our guests. With a can-do attitude we always make sure to deliver as a team and make sure to have fun while working. It’s a prestige-less department where we all help each other out to reach our goals. The team consists of 1 Head Chef, 1 senior sous chef, 1 sous chef and 4 chefs.

The Role and Our Philosophy

The role as a sous chef is to be responsible for the team during day-to-day operations, ensuring that routines are followed and managing the team when head chef or senior sous chef is not available. The role is % operational and on site with working hours on a rotating schedule; daytime, evenings and weekends. We expect you to actively participate in the development of the product and the department by being creative and proactive. We believe in a can-do attitude and lead by example leadership where teamwork is very important. 

Our philosophy is that every detail makes a difference, and the differences make all the details!

And what about you?

We are looking for a person that is passionate about food and wants to deliver high quality products. Committed to promote and develop hygienic, organizationals standards and enjoys working under pressure. Previous experience of working within the hotel industry is a plus but not required. As a person you are organized, humble and pedagogical. To succeed in this role you need to be self going, structured and open minded. Administrative tasks may occur.

To recap, do you have all of the below skills?

  • Culinary education 
  • At least 6 years of experience in high quality places
  • Curious and humble to continue learning
  • Creative in terms of food and routines 
  • Flexible regarding schedules
  • Let’s get to the good stuff;

    Our employees, or as we like to call them; our ambassadors, make us who we are. This means we are diverse, reliant and impeccably service minded. As an employer, At Six is encouraging, humble and fun (no really, we are). Here, you will work in a beautiful and inspiring environment with people who you’ll soon call dear friends or empowering mentors. We strive to provide good opportunities for career growth.

    And to top it off, 

    4 free hotel nights at any Nordic Choice hotel Employee and Friends & Family room rates

    Discounts on food and drink for you and your friendsAlong with additional benefits

    In this day and age, sustainability is most likely something you value. Luckily, so do we. Through the programme We Care, all Nordic Choice Hotels make sure to facilitate an environment where our employees and planet thrive.

    Join us!

    There! With all the mandatory stuff out of the way, let’s talk. Face to face, preferably. Apply below and don’t hesitate to send our Executive Chef an email at if you have any questions.

    Interviews will be held on an ongoing basis and the position can be filled before the last application date. So—what are you waiting for? Apply now!

    Keterampilan

    advise guests on menus for special events assist customers attend to detail regarding food and beverages check deliveries on receipt compile cooking recipes comply with food safety and hygiene conduct research on food waste prevention control of expenses cook dairy products cook fish cook meat dishes cook pastry products cook sauce products cook seafood cook vegetable products create decorative food displays design indicators for food waste reduction develop food waste reduction strategies ensure cleanliness of food preparation area ensure maintenance of kitchen equipment estimate costs of required supplies execute chilling processes to food products food storage food waste monitoring systems forecast future levels of business handle chemical cleaning agents handle customer complaints handover the food preparation area identify nutritional properties of food identify suppliers instruct kitchen personnel keep up with eating out trends maintain a safe, hygienic and secure working environment maintain customer service maintain kitchen equipment at correct temperature Manage Budgets manage contract disputes manage hospitality revenue manage inspections of equipment manage medium term objectives manage staff manage stock rotation manage waste Molecular Gastronomy monitor the use of kitchen equipment negotiate supplier arrangements order supplies perform procurement processes plan medium to long term objectives plan menus plan shifts of employees prepare canapés prepare desserts prepare flambeed dishes prepare salad dressings prepare sandwiches recruit employees set prices of menu items store raw food materials supervise food quality think creatively about food and beverages Train Employees train staff to reduce food waste types of whisks upsell products use cooking techniques use culinary finishing techniques use food cutting tools use food preparation techniques use reheating techniques use resource-efficient technologies in hospitality work in a hospitality team

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