Vacant job

CHEF — THE GRAND SOCIAL, GÄVLE

A true chef who also knows their charcuterie, cheeses, and cured meats. Then we want to talk to you.

At Drottninggatan 23, The Grand Social is opening — the city's new living room for long evenings. Darts, shuffleboard, karaoke, a bar you don't want to leave, and an atmosphere that turns into a club when the night tips over. You stand in the kitchen right in the middle of it all — and the food you send out is part of what people remember.

This is social eating for real. Dishes right in the middle of the table, made to be shared while the game goes on and the drink is refilled. The direction is tapas with a Spanish core — small hot dishes from the plancha and fryer: crispy croquetas, gambas sizzling in garlic oil, padrón with flake salt, fried goat cheese with honey. We don't stop at Spain either — we are happy to borrow from other tapas kitchens and experiment. And alongside the hot: boards that really sit — air-dried serrano and chorizo, real cheeses, olives and marinated items, bread and aioli. We are looking for you who cook the hot with precision and truly know your cold craft.

You are a chef through and through — but you know the difference between a board laid out with feeling and one that is just stacked. You know your cheeses, you treat a pata negra with respect, and you know that we eat with our eyes first. That combination — hot kitchen and genuine knowledge of charcuterie, cheese, and presentation — is exactly what we are looking for.

You like tempo. When it is full and tickets are pouring in, you become sharper, not stressed. You cook quickly without compromising on quality, keep your station clean and ready, and are proud of every plate and every board that goes out — even the hundredth one for the evening.

How we reward it

If you do well — with the guest, the food, and the waste — you should get a share of the cake back. In addition to the salary, we are introducing profit sharing linked to how well the restaurant performs. We believe that those who build the value should also feel it in their account.

What the role entails

• Cook and send out the menu — hot from the plancha and fryer — with even, high quality all evening
• Own the cold craft: charcuterie, cheeses, air-dried, boards, and presentation
• Work tightly with the rest of the kitchen when the pressure is highest
• Contribute to boards and snacks in the bar as the evening goes late
• Keep an eye on waste, rotation, and sustainability of ingredients

Who you are

• Chef with solid experience from restaurants, bistros, or similar tempo
• Preferably a feel for tapas and Mediterranean food, or eager to deepen your knowledge
• Thrives in evening operations, energy, and high flow
• Fast, precise, and proud of the craft, down to the last detail
• A team player who steps up when it gets hot

We offer profit sharing in addition to salary, a place in the kitchen team from the start in Gävle's most fun new place, a head chef to learn from and grow with, fair conditions.

Please write if you want to work full-time or part-time