Vacant job

About the role:

In this position, you will be responsible for the daily operations of the kitchen, ensuring high quality in food, hygiene, working environment, and service. The role involves both operational work in the kitchen and leadership of the kitchen staff.

Main responsibilities:

• Plan and lead daily kitchen operations.
• Participate in operational kitchen work.
• Responsible for menu planning and dish development.
• Ensure high quality and presentation of food.
• Ensure food hygiene according to current regulations and routines.
• Order goods, check inventory, and conduct stocktakes.
• Monitor costs and work towards budget and profitability.
• Schedule and lead kitchen staff.
• Introduce, train, and develop employees.
• Ensure a good working environment and teamwork.
• Manage self-control and documentation according to HACCP.
• Collaborate with the restaurant manager and other staff.

Areas of responsibility:

• General responsibility for kitchen operations.
• Cost control.
• Quality assurance of food and routines.
• Hygiene and food safety.
• Efficient operations and planning.

Qualifications:

• Experience working in a restaurant kitchen.
• Previous experience in a leadership role is an advantage.
• Good knowledge of food hygiene and HACCP.
• Ability to work under high pressure.
• Strong organizational and leadership skills.
• Fluent in Swedish (written and spoken).

Personal qualities:

• Responsible and structured.
• Solution-oriented.
• Good team player.
• Creative and quality-conscious.
• Stress-resistant and flexible.

Working hours:

Full-time according to schedule; evenings and weekends are included.

Reporting line:

The Head Chef reports to the Restaurant Manager/Operations Manager.

Employment type:

As agreed.

We look forward to receiving your application via Cheffle today!