Sous Chef

Are you a passionate culinary professional who thrives on leading teams, driving quality, and delivering exceptional guest experiences?

At Radisson Blu Waterfront Hotel, we are looking for a Sous Chef who combines operational excellence with creativity and leadership. In this role, you are not only a key support to the Assistant Head Chef but also a hands-on leader on the floor, ensuring the kitchen runs smoothly while inspiring the team to consistently exceed guest expectations.

Key Responsibilities

As Sous Chef, you will play a vital role in both culinary execution and daily kitchen leadership:

• Oversee and actively participate in the day-to-day kitchen operations, ensuring smooth service across all outlets
• Lead shifts with a hands-on approach, supervising, guiding, and motivating the team
• Ensure all dishes are prepared and presented to the highest quality, consistency, and brand standards
• Support scheduling, training, and development of team members to build a high-performing kitchen team
• Take ownership of operational flow, ensuring efficient service, organization, and teamwork under pressure
• Drive guest satisfaction by maintaining quality and responding quickly to feedback or challenges
• Collaborate closely with the Head Chef on menu execution, cost control, stock management, and purchasing
• Monitor and manage waste, margins, and productivity levels to meet financial targets
• Ensure strict adherence to food safety, hygiene, HACCP, and legal requirements
• Act as a role model for the team by promoting a positive, respectful, and inclusive work environment

You are a confident and structured leader who thrives in a fast-paced kitchen and takes pride in developing both people and performance:

• Proven experience as a Sous Chef, Junior Sous Chef, or strong Kitchen Supervisor ready to step up
• Strong leadership skills with the ability to coach, support, and hold teams accountable
• A hands-on, solution-oriented mindset with a natural ability to prioritize
• Excellent communication and organizational skills
• Passion for quality food, operational excellence, and guest satisfaction
• Strong understanding of cost control, stock management, and kitchen KPIs
• High level of integrity and ability to perform in an environment that demands excellence
• Comfortable working with digital systems and kitchen management tools

https://radissoncareers.com/job/sous-chef-in-stockholm-sweden-jid-33503