Vacant job

Your kitchen. Your menu.

At Drottninggatan 23, The Grand Social is opening — the city's new living room for long evenings. Here you will find darts, shuffleboard, karaoke, a bar you won't want to leave, and an atmosphere that evolves into a lounge as the night progresses. Right in the middle of it all: a kitchen that you build from scratch, lead, and get an ownership share in.

Food is a core part of the evening — not the whole show, but far from an afterthought. This is true social dining: dishes placed in the middle of the table, made to be shared while the games are on and drinks are refilled. The direction is tapas with a Spanish core — small hot dishes from the plancha and deep fryer, crispy croquetas, gambas simmering in garlic oil, padrón peppers with flaky salt, fried goat cheese with honey — but we don't stop at Spain. We gladly borrow from other tapas kitchens and experiment, and we are looking for you who want to drive this development. Boards with real charcuterie and genuine cheeses are a natural part of the offering: serrano, chorizo, air-dried meats, olives, bread, and aioli.

This is a builder role and a leadership role — not a caretaker role. You set the menu, choose and negotiate with suppliers, shape the kitchen and routines, recruit and lead your team, and own the kitchen's economics from the first test cook to full operation.

How we reward you

If you do well — with the guest, the food, waste management, and everything else that makes a kitchen run smoothly — you will get a substantial share of the pie. In addition to the salary, we introduce profit sharing linked to how the kitchen actually performs. And for the right person, there is an opportunity for co-ownership. We believe that those who build the value should also own a piece of it.

What the role entails

• Building the kitchen from scratch: menu, purchasing, supplier negotiations, equipment, and routines.
• Setting and owning the menu — tapas with a Spanish core, open to other tapas styles and own experiments.
• Full personnel responsibility: recruit, schedule, lead, and develop the team.
• Own the kitchen economics: raw material costs, waste, purchasing, labor costs, and margins.
• Read and understand the numbers — and drive the kitchen towards profitability.
• Self-control, hygiene, and food safety (HACCP).
• Run the kitchen through the entire evening — dinner early evening, followed by boards and snacks in the bar.

Who you are

• An experienced head chef, or a cook ready to take the step up.
• Strong in tapas and Mediterranean food with a Spanish core — curious about other tapas kitchens and eager to experiment.
• Truly business-minded: masters waste management, purchasing, labor costs, and can analyze numbers so the kitchen runs at a profit.
• A leader with personnel responsibility experience — builds teams, not just cooks food.
• Locally rooted in Gävle is a plus — if you already know people and staff in the city, it is an advantage.
• Want to build and own something of your own, not inherit someone else's.

We offer

• Opportunity for co-ownership for the right person.
• Profit sharing in addition to salary — you earn when the kitchen performs.
• Own mandate to shape the kitchen and menu from the start.
• A key role from day one in Gävle's most fun new venue.
• Competitive base salary based on experience.