Sous Chef or Line Cook

Powell River Educational Services Society; Lunds kommun; On-site; SEK 400 000 - 600 000; Full time

Job summary

A community-focused educational organization in Lund, Sweden, is seeking a Kitchen Leader. The role involves close collaboration with the Executive Chef, supervising kitchen operations, and supporting Indigenous culinary traditions. Candidates should have 3+ years of experience, a culinary degree or Red Seal certification, and a passion for local sustainable foods. Competitive pay of $21-$26/hour is offered along with supportive work environment and opportunities for growth.

Benefits

Competitive wage based on experience

Staff housing options available

Discounted meals and resort perks

Opportunities for growth within the resort

Qualifications

• 3+ years of experience in kitchen leadership role.
• Flexible availability including evenings, weekends, and holidays.

Responsibilities

• Plan menus and daily specials with the Executive Chef.
• Supervise kitchen staff and manage operations in the Executive Chef's absence.
• Ensure consistency and quality in all food prepared.
• Train and mentor kitchen staff in culinary techniques.

Skills

Leadership and communication skills

Understanding of West Coast cuisine

Ability to work under pressure

Passion for local and sustainable foods

Culinary techniques

Education

Culinary degree or Red Seal certification

Job description

• 3+ years of experience in a kitchen leadership role (Sous Chef or strong line cook ready to advance)
• Culinary degree or Red Seal certification is an asset
• Strong understanding of West Coast cuisine and seasonal cooking
• Passion for local, sustainable, and Indigenous foods
• Leadership and communication skills to guide and develop a kitchen team
• Ability to work under pressure and manage multiple tasks in a fast-paced environment
• Flexible availability including evenings, weekends, and holidays

List of Duties

• Work closely with the Executive Chef to plan menus, daily specials, and feature dishes
• Supervise kitchen staff and manage kitchen operations in the absence of the Executive Chef
• Ensure consistency and quality in all food prepared and served
• Lead by example in maintaining high standards of hygiene, cleanliness, and food safety
• Train, mentor, and support kitchen staff in culinary techniques and station duties
• Assist with inventory management, ordering, and cost control
• Ensure proper portion control and waste reduction
• Contribute to seasonal and culturally significant menu development
• Support and promote Indigenous foods, ingredients, and cooking practices where appropriate
• Maintain positive working relationships with FOH team and resort management

What We Offer:

• Competitive wage based on experience ($21-$26 per hour)
• Staff housing options may be available
• Opportunities to learn about and contribute to Indigenous culinary traditions
• A supportive and community-focused work environment
• Discounted meals and resort perks
• Opportunities for growth within the resort and affiliated businesses
• To Apply please send your resume and a brief cover letter to [e-mail]

How to Apply

To apply for this job please use one of the methods listed below:

Lift's Employment Services posts this position as a free service for the community. Lift does not screen employers or applicants, and assumes no responsibility or liability for the job posting. Any arrangements are between the job seeker and the employer.