Vacant job

Seeking an executive chef for a very unusual placement!

Year-round employment for seasonal work, focused primarily in the summer months June-September. Working directly alongside our organic farm, situated 7km from the restaurant, we will host four international banquets for up to 200 people, representing spring, summer, autumn and winter. The centrepiece for these seasonal meals will be animals produced on our farms cooked whole over the fire as part of a 4-course farm-to-fork banquet. You must be experienced with fire cooking and with typical farm meats such as beef, pork, lamb and poultry. You need to have experience and confidence with butchery, and also have a passion for foraging wild food such as berries and mushrooms and herbs, and their preservation through fermentation and pickling, etc. The larger banquets will serve food entirely from the farm or foraged from the wild, so you must have skill and expertise in this area, with good previous experience foraging.

We produce a very diverse mix of organic vegetables, eggs, meats, herbs and berries on our farm. You will need to plan and coordinate with the farm managers around the production, harvest and transformation of the required produce for the respective menus, which you will need to plan in coordination with the farm. You will also be experienced leading a kitchen team, and be a very clear communicator. The team working at the farm and restaurant is international, and therefore English fluency is essential, and Swedish is helpful. These four events are on set dates, falling always on Saturdays with guests attending 4 pm-9 pm. You will work with a guest chef at each meal as well as hired kitchen hands, waiting staff and a drinks mixologist who will tailor pairings for the meal courses.

Managing these larger events requires a high degree of creativity, self-organisation and coordination with the farm; the required preparations are somewhat undefined and down to menu planning. You must be able to plan well in advance.

Alongside these larger events the restaurant will also be open Saturdays from June through mid-September, totalling 13 days, where we will be open 5 pm - late. There will be a fixed menu of starters from seasonal farm produce, Neapolitan pizza and simple desserts. You will need to be confident with managing sourdough and preparing these items in coordination with the farm.

This position is intended as a long-term placement as part of a family business centered around innovative organic farming, education and connecting people to place through meaningful work, food experiences and collaborative entrepreneurialism. With most of the work load focused between June-September, this position can suit someone who enjoys having a longer winter break. There is one banquet planned for January every year, but other than this the venue shuts down outside the summer months.