Vacant job

At Hotel Hasselbacken, people have met to experience and celebrate all of life's occasions since the mid-1700s. Here, food, music, and celebration are always in focus! We host parties, weddings, meetings, birthdays, and offer our guests cozy overnight stays in a historic setting with an incredible view of the entrance to Stockholm.

The hotel is located on the beautiful Djurgården island, with several of Stockholm's attractions such as ABBA The Museum, Skansen, and Gröna Lund just around the corner. It takes only 10 minutes to get from Stockholm city center, and the tram stop is right next door.

Hasselbacken's restaurant is deeply rooted in Swedish culinary history dating back to the 1700s. Between the 1940s and 1960s, Hasselbacken was home to a culinary school where the now world-famous Hasselback potatoes were created – a signature dish that you can always enjoy with us, and a symbol of the restaurant's dedication to tradition and innovation.

We are now looking for a chef to join our breakfast team! Are you a morning person used to handling large volumes? Read on!

What does your workday look like?

The breakfast kitchen at Hasselbacken prepares and serves a breakfast buffet to our hotel guests. Occupancy varies throughout the season, but at peak times, we serve 250 breakfasts.

Examples of tasks:

• Prepare food for the breakfast buffet.
• Ensure that food is always available for refills.
• Follow the kitchen's routines and guidelines regarding cleaning and preparation.

Working hours are scheduled from early morning, and your shift starts at 06:00. You report to the Head Chef.

Who thrives here?

You are organized and used to planning your workday. You can quickly ramp up your pace and have previous experience working with large volumes.

You are a true team player; the role requires close collaboration with colleagues in the dining room and in the kitchen.

You have relevant restaurant experience and at least one year of documented experience from a restaurant kitchen.

You have an interest or previous experience working towards climate and environmental goals. Cirkus Venues has been certified in accordance with ISO 14001 since 2022, and we consider environmental impact in all aspects of our daily work.

What do we offer?

The position is a fixed-term full-time employment lasting from June 10 to August 31, with a possibility of extension.

Collective agreements and good benefits are a given for us!

Are you interested?

Send us your application. Recruitment is ongoing.

We look forward to receiving your application!

Hotel Hasselbacken is part of Miramis, a group with hotels, restaurants, and arenas in Italy and Sweden. What we build is about experiences and meetings. We believe that joy can arise in many different contexts – at a rock concert, during an evening stroll, at a memorable dinner, or in an unexpected meeting in a small fishing village. We develop by listening – to guests and employees – and by understanding the place's history and heritage. There are no solutions that fit all. Every place, every guest, and every day is unique.

Today, Miramis owns five properties along the southern coast of Tuscany and owns or operates four additional properties in Stockholm. What unites them is the connection to the place. Every project carries a social and cultural heritage that we build upon – with creative energy, contemporary design, local engagement, and a sustainable approach to hospitality.

Sustainability thinking is a given for us and something we actively work with in all areas. In 2022, together with our friends on Djurgården, we received the prestigious “Green Destination Award” from the organization “Green Destinations”. This was due to the successful sustainability work that Djurgården conducts regarding, among other things, environment and climate, culture and tradition, social sustainability, and hospitality. We see this fine award as both a validation and an inspiration to continue our important sustainability work in the future.

Here you can find a video about the Royal National City Park's sustainability work.