Section Leader, Nordic-Japanese Kitchen

Strawberry Services AB; Stockholms kommun; On-site; SEK 320,000 - 420,000; Full time

Benefits offered by this job

Healthcare benefits

Gym access

Four nights per year

Hotel discounts

Employee rates

Career development

Job summary

Strawberry Services AB is seeking a structured and driven Junior Sous Chef to join TAK’s kitchen in Stockholm. You will bridge senior kitchen management with line execution, acting as a Section Leader and guiding Line Chefs through daily prep and service.

You will oversee station standards, support sous chefs, and contribute to training on seasonal dishes, ensuring consistent quality and strong teamwork across the dining room and kitchen.

Qualifications

• Minimum 6 years of experience in high-volume, high-end kitchens.
• Ability to direct station flow and mentor line cooks.
• Strong foundation in modern kitchen techniques and Nordic-Japanese flavors.
• High standards for plating, food safety, and cleanliness.
• Clear communication with kitchen peers and front-of-house teams.
• Punctual, structured and flexible to evenings, weekends, and holidays.

Responsibilities

• Lead by example on the line during service, ensuring speed, precision, and consistency.
• Conduct daily line checks, tastings, and recipe audits to maintain standards.
• Mentor Line Chefs, commis chefs, and interns in techniques, station efficiency, and plating.
• Coordinate daily prep sheets, ticket flow, and receiving goods.
• Enforce HACCP, hygiene protocols, temperature monitoring, and sanitation.
• Assist in training the line team on seasonal dishes, recipes, and portions.

Skills

Proven experience

Leadership potential

Technical mastery

Attention to detail

Clear communication

Work ethic & flexibility

Job description

Strawberry Services AB is seeking a structured and driven Junior Sous Chef to join TAK’s kitchen in Stockholm. You will bridge senior kitchen management with line execution, acting as a Section Leader and guiding Line Chefs through daily prep and service.

You will oversee station standards, support sous chefs, and contribute to training on seasonal dishes, ensuring consistent quality and strong teamwork across the dining room and kitchen.