Sous Chef for busy gastropub in Oslo

About the role

The Scotsman is looking for an operational and engaged Sous Chef who will support the kitchen manager, lead daily production and help develop the team in a high‑volume, fast‑paced gastropub.

Key responsibilities

• Daily leadership of the kitchen together with the head chef, including service execution in the chef’s absence.
• Coaching, mentoring and development of cooks and kitchen staff.
• Production planning, quality control and menu development.
• Ordering, inventory management and waste reduction.
• Ensuring compliance with food safety, HSE and internal procedures.

Required profile

• Qualified chef (fagbrev) or equivalent professional experience.
• Previous experience as Sous Chef or kitchen manager in a high‑volume restaurant.
• Strong leadership, solution‑oriented mindset and responsibility.
• Good understanding of kitchen economics, cost control and resource management.
• Fluent English (spoken and written) and ability to communicate in Norwegian or Swedish.

What we offer

• Key leadership role in an established Oslo restaurant concept.
• Opportunity to influence operations, routines and kitchen development.
• Competitive compensation and employee benefits through Resthon and Thon Hotels.
• Strong professional environment with growth and career possibilities within Resthon AS.