Your Role

As a Kitchen Shift Manager / Sous Chef, you will play a key leadership role in the daily running of the kitchen. You will support the Head Chef and take full responsibility for the kitchen during your shifts, ensuring efficient food production, excellent quality, and adherence to all safety and hygiene standards.

Your key responsibilities include:

Kitchen & Operational Leadership

• Lead the kitchen in the absence of the Head Chef.
  
• Oversee food preparation, recipe execution, and ingredient handling.
  
• Ensure smooth daily kitchen operations in cooperation with the Head Chef.
  
• Monitor and enforce hygiene, sanitation, and official food safety regulations (self‑monitoring plan, cleaning routines, storage practices, etc.).
  
• Support the development of kitchen processes and the overall food production workflow.
  
• Place orders for ingredients and supplies and manage kitchen inventory.
  
• Check delivery notes and ensure correct receiving of goods.
  
• Ensure proper use, care, and maintenance of kitchen equipment.
  

Team Leadership & Staff Development

• Lead and guide the kitchen team during shifts.
  
• Train new employees and ensure proper task orientation.
  
• Monitor performance and ensure employees are working according to required standards.
  
• Follow the HR processes of the hotel restaurant together with the Head Chef.
  
• Recognize team strengths, identify areas for improvement, and provide support where needed.
  
• Promote open communication and keep the team informed about operational matters.
  

Systems & Self‑Management

• Ensure the correct use of internal systems (e.g., Biovaaka, Teams).
  
• Delegate tasks when necessary.
  
• Assess when additional support from supervisors or the Head Chef is needed.
  

To succeed in this role, you should bring:

• Proven experience as a Kitchen Shift Manager, Sous Chef, or in another senior. kitchen role within a fast‑paced, high‑volume restaurant environment.
  
• Strong leadership and communication skills, with the ability to motivate and support your team during busy service periods.
  
• A hands‑on, lead‑by‑example approach, actively participating in food preparation and ensuring smooth kitchen operations.
  
• Experience in opening a new restaurant or changing a concept would be an advantage.
  
• Solid understanding of kitchen workflows, including food production, recipe execution, hygiene and safety standards, cost control, and inventory management.
  
• Excellent organizational, multitasking, and problem‑solving skills, especially in peak operational hours.
  
• Flexibility to work evenings, weekends, and holiday shifts, typical for the winter season in Lapland.
  
• Fluency in English; additional language skills are an advantage in an international working environment.
  
• EU citizenship or a valid Finnish work permit (mandatory requirement).
  
• A proactive, positive attitude and a strong commitment to maintaining high-quality, consistent food production and a smooth-running kitchen.
  

What We Offer:

• A key leadership role in one of Lapland’s most reputable and well‑known hotel resorts.
  
• A Finnish seasonal employment contract with full‑time (112.5h / 3 weeks) or part‑time options, providing stability throughout the winter season.
  
• Competitive salary, following the Finnish hotel & restaurant collective agreement or a separate agreement based on experience.
  
• Attractive shift bonuses, including evening and night allowances, plus +100% pay on Sundays and public holidays.
  

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  Affordable staff accommodation just minutes away from the workplace:
  

  
  

  • 250 €/month for a shared double room
    
  • 450 €/month for a single room
    
• Supportive leadership, clear kitchen processes, and strong onboarding to help you settle in quickly.
  
• A chance to sharpen your skills in a multicultural, high‑volume kitchen serving guests from around the world.
  
• Living and working in Rovaniemi – the official city of Santa Claus, surrounded by Arctic nature, Northern Lights, and a one‑of‑a‑kind winter atmosphere.