Sous Chef

Hinton & Thompson's AB; Stockholms kommun; On-site; SEK 550,000 - 750,000; Full time

Job summary

Hinton & Thompson's AB in Sweden is seeking a proactive Head Chef successor who can run the kitchen in the Head Chef's absence. You will oversee shifts, maintain food quality, and ensure service speed while upholding company standards.

You will coach staff, manage food costs, contribute to menu development, and maintain HACCP compliance, balancing autonomy with collaboration to deliver exceptional guest experiences.

Responsibilities

• Lead shifts and take full responsibility for the kitchen when the Head Chef is not present.
• Coach kitchen staff through constructive communication and guidance.
• Lead by example in positivity, work ethic, and professionalism; reinforce a solutions-oriented environment.
• Be the go-to support for the kitchen team, including flexible scheduling and cover shifts when needed.
• Uphold high standards and encourage all team members to do the same.

Skills

Leadership

Team coaching

Food cost control

Menu development

Communication

Problem solving

Job description

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.