Vacant job

Job Description: Chef

✔ Hiring Process (Interview → Sample Menu → Trial Menu → Trial Shift → Employment)

✔ Cost Targets (30% food cost, 25% labor cost in the kitchen, 7% service staff serving)

✔ Everything is integrated smoothly and professionally.

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We are looking for an engaged and motivated internal leader to take on the role of head chef for our two restaurants Barleys Kville and Skanstorget, and assist in the development of our upcoming new restaurant concept in the future.

The head chef will be responsible for maintaining culinary excellence, enhancing operational efficiency, and developing staff talent to build a strong internal leadership pipeline for Breakfast Society (our weekend breakfast concept), lunches, and our modern gastropub concept focused on serving the country's best burgers.

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Main Responsibilities

Leadership and Staff Development

• Lead, motivate, and develop kitchen teams at both restaurants.

• Mentor staff to prepare them for chef and leadership positions.

• Support the company's internal promotion policy by identifying and developing team members with leadership potential.

• Conduct performance evaluations and assist with staff development planning.

• Develop their sous chef at both locations, as needed according to meal periods (e.g., responsible for lunch, breakfast, and à la carte).

Operational Excellence

• Oversee daily kitchen operations and ensure hygiene, safety, and quality standards are met, as well as ensuring cleaning and other schedules are in place.

• Implement and maintain standard procedures to support efficiency and consistency at both locations.

Menu and Recipe Management

• Create monthly rotating menus based on seasonal and operational goals.

• Document all recipes carefully, including measurements, methods, and costs.

• Maintain a complete and updated recipe book for consistency and training purposes.

Inventory, Cost Control, and Profitability

• Manage inventory, purchasing, and supplier relationships effectively.

• Maintain food cost at 28+2% through careful planning, recipe control, and waste reduction.

• Maintain kitchen labor cost at 25%, ensuring effective staffing and scheduling.

• Maintain 7% service cost to support operational efficiency and guest experience.

• Track and report cost developments each month and identify areas for improvement.

Quality Assurance

• Conduct regular checks of taste, presentation, portions, and cooking consistency.

• Ensure all dishes meet the company's quality standards before being served to guests.

Concept Development

• Collaborate with management to support culinary planning and preparations for new restaurant concepts and projects.

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