Souschef

Admiral Hotel is looking for a Souschef who is ready to step forward as a leader and front figure in the kitchen. You value classical craftsmanship, thrive on creating structure, and enjoy taking responsibility—not only for the food but also for the team behind it. As Souschef at aye aye, you’ll be the driving force in the daily kitchen operations, setting the standard for quality, precision, and teamwork.

aye aye – part of Admiral Hotel

aye aye is Admiral Hotel’s restaurant – a modern interpretation of classic gastronomy with a focus on flavor, precision, and craftsmanship. We combine the intense flavors of the Mediterranean with Nordic simplicity, working with pure ingredients that are transformed into simple yet delicious dishes.

As our new Souschef, you will become a key part of a well-established kitchen management team. You will report directly to the Head Chef and have significant influence on our menus, work structures, and the daily working environment.

You will work across the entire culinary operation – from our restaurant aye aye and the terrace to room service and large banquets.

Responsibilities and Skills

Serve as the driving force in daily kitchen operations, setting the standard for quality, precision, and teamwork.

Work across the entire culinary operation – restaurant aye aye, terrace, room service, and large banquets.

Take responsibility for menus, work structures, and the daily working environment.

Master classical techniques and be confident with sauces, stocks, pasta, fish and meat butchery, bread baking, as well as ice cream and dessert preparation.

Qualifications

Trained chef with at least 5 years of experience in a similar role.

Structured and quick to act in situations that require immediate solutions.

Strong communication skills, ensuring handovers, orders, and teamwork are always clear and precise.

Understand and agree that a good working environment is the foundation for great food.

Take professional pride in work – care about quality, craftsmanship, and attention to detail in every dish.

What we offer

Full‑time position with a fixed schedule (normally with every other weekend off).

Fair working conditions under a collective agreement.

A team of food enthusiasts who love their craft.

A workplace with a strong sense of community. There’s room for laughter and plenty of opportunities to be social with colleagues through our many staff events.

Great employee discounts and 4 annual stays at Strawberry hotels across the Nordics.

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