Vacant job

Short info about us:

Since the first Melanders store opened in 1961 in Östermalms Saluhall, our main drive has been to offer the finest ingredients that nature can provide.

Perhaps one becomes a bit more passionate when working in an industry that is subject to the whims of weather and nature. Most of our experienced and dedicated staff know everything from how to make a seafood stock from scratch to how to fillet a flatfish and choose wine for venison. And they are more than happy to share that knowledge. With over half a century of tradition behind us, we dare to say that we know what we're talking about.

Our long-standing love affair with the finest quality ingredients – whether it’s meat, fish, cheese, or fruits and vegetables – also permeates our restaurant concepts. Our various restaurants differ from one another, but the basic principle is always the same: good chefs and good ingredients. It’s not more complicated than that.

What once started with two passionate brothers and a small fish counter in Östermalmshallen has today grown into a delicatessen empire with restaurants and shops all over Stockholm.

As a head chef at Melanders Östermalmshallen and Tysta Mari, you will work partly in an open kitchen with direct guest contact. You will be involved in developing the food concept and writing menus for both Bakfickan for Melanders and Tysta Mari.

In your role, you are responsible for the daily operations in the kitchen, planning and organizing workflow through effective scheduling, and have the accountability for the department's results through cost calculations and control of raw material costs to deliver according to set goals.

As a Head Chef, your responsibilities also include:

• Purchasing and invoice management
• Contact with suppliers
• Guest satisfaction and follow-up
• Developing and creating menus
• Hygiene routines and food handling
• Systematic work environment management

We are looking for someone who:

• Is a passionate inspirer regarding food and food quality.
• Understands the importance of guest feedback and wants to continuously develop the kitchen with your colleagues to maintain high guest satisfaction.
• Is a fantastic leader and a good team player.
• Has good knowledge of kitchen economics.
• Has good knowledge of effective scheduling.
• Is unpretentious and shows great understanding that we help each other across all restaurant departments.
• Is quality-conscious and innovative.

At least 2 years of professional experience in a similar role

We offer you:

• a stimulating and developing job
• varied working hours
• an employment in one of Sweden's largest restaurant groups
• development and career opportunities within the group
• healthcare allowance
• internal training
• work according to collective agreements