{"data":{"id":162639,"slug":"kock-extra-vid-behov-haninge","type":"job","title":"Chef, On-Call as Needed - Haninge","description":"There's a reason you want to become part of Strawberry. You see opportunities at our 100 destinations. You believe you'll fit into our diversity among 18,000 employees. You're excited about our fantastic hotel chains and you have the energy, courage, and enthusiasm to spare. Want to know more about us? We look forward to your application! Quality Hotel\u2122 is part of Strawberry.\nChef at Brasserie X in Haninge, on-call as needed\nAt Brasserie X we cook for Haninge. Our lunch guests return several times a week and when we're full we serve up to 200 lunches. In the evenings we switch to \u00e0 la carte and banquets for up to 150 guests. We have four to five chefs in the kitchen and are now looking for one more.\nWhat you'll do with us\n\nPrepare lunch for up to 200 guests, \u00e0 la carte in the evenings, and banquets for groups up to 150.\n\n\nHandle conference catering, from lunch to afternoon coffee, and ensure it maintains the same quality as everything else.\n\n\nWork both hot and cold stations and take responsibility for your stations from prep to service.\n\n\nHelp maintain quality across the board, from ordering and waste management to how the plate looks when it leaves the kitchen.\n\n\nWe're a hotel kitchen where everyone pitches in. That means you do your share of dishwashing, cleaning, and restocking, and sometimes you jump in to help in the restaurant or other parts of the hotel when needed. You should know this before you apply.\nWho we're looking for\n\nYou've worked in a professional kitchen before, ideally with both \u00e0 la carte and high-volume operations.\n\n\nYou're thorough and care about the details even on the fifth lunch in a row.\n\n\nYou keep your cool when the restaurant is busy and are pleasant with guests and colleagues even then.\n\n\nYou speak and write Swedish fluently.\n\n\nIf you've worked with conference or banquet catering before, that's a plus, but not required.\nWhat you'll get\n\nVaried work where no two weeks are the same, and volumes that help you grow.\n\n\nA kitchen where you get to influence the menu, not just follow it.\n\n\nCollective agreement with Visita\/HRF.\n\n\nAccess to Winn Business School if you want to develop further, in the kitchen or elsewhere.\n\n\nPractical details\nOn-call, as needed. Start date by agreement.\nWe interview continuously and fill the position when we find the right person. Application deadline: August 31.\nThe hotel is operated by Winn Hotel Group, which with commitment and enthusiasm develops hotels with personality and business acumen.","language":"sv","is_translated":true,"title_original":"Kock, extra vid behov - Haninge","description_original":"Det finns en anledning till att det \u00e4r just du som \u00f6nskar bli en del av Strawberry. Du ser m\u00f6jligheter p\u00e5 v\u00e5ra 100 destinationer. Du tror du kommer passa in i v\u00e5r m\u00e5ngfald bland 18.000 anst\u00e4llda. Du \u00e4r exalterad \u00f6ver v\u00e5ra fantastiska hotellkedjor och du har energi, mod och begeistring s\u00e5 det r\u00e4cker och blir \u00f6ver. Vill du veta mer om oss? Vi ser fram emot din ans\u00f6kan! Quality Hotel\u2122 \u00e4r en del av Strawberry.\nKock till Brasserie X i Haninge, extra vid behov\nP\u00e5 Brasserie X lagar vi mat till Haninge. Lunchg\u00e4sterna kommer tillbaka flera g\u00e5nger i veckan och n\u00e4r det \u00e4r fullt \u00e4r vi uppe i 200 lunch. P\u00e5 kv\u00e4llarna v\u00e4xlar vi \u00f6ver till \u00e0 la carte och bankett f\u00f6r upp till 150 g\u00e4ster. Vi \u00e4r fyra till fem kockar i k\u00f6ket och s\u00f6ker nu en till.\nVad du g\u00f6r hos oss\n\nLagar lunch till upp till 200 g\u00e4ster, \u00e0 la carte p\u00e5 kv\u00e4llarna och bankett f\u00f6r s\u00e4llskap upp till 150.\n\n\nSt\u00e5r f\u00f6r konferensmaten, fr\u00e5n lunch till eftermiddagsfika, och ser till att den h\u00e5ller samma niv\u00e5 som resten.\n\n\nJobbar b\u00e5de varmt och kallt och tar ansvar f\u00f6r dina stationer fr\u00e5n prep till service.\n\n\n\u00c4r med och h\u00e5ller ihop kvaliteten, fr\u00e5n best\u00e4llningar och svinn till hur tallriken ser ut n\u00e4r den g\u00e5r ut.\n\n\nVi \u00e4r ett hotellk\u00f6k d\u00e4r alla hj\u00e4lps \u00e5t. Det betyder att du tar din del av disk, st\u00e4d och p\u00e5fyllning och att du ibland hoppar in i restaurangen eller p\u00e5 andra delar av hotellet n\u00e4r det beh\u00f6vs. Det ska du veta innan du s\u00f6ker.\nVem vi s\u00f6ker\n\nDu har jobbat i professionellt k\u00f6k tidigare, g\u00e4rna med b\u00e5de \u00e0 la carte och st\u00f6rre volymer.\n\n\nDu \u00e4r noggrann och bryr dig om detaljerna \u00e4ven den femte lunchen i rad.\n\n\nDu h\u00e5ller huvudet kallt n\u00e4r det \u00e4r fullt i restaurangen och \u00e4r trevlig mot g\u00e4ster och kollegor \u00e4ven d\u00e5.\n\n\nDu talar och skriver svenska obehindrat.\n\n\nHar du jobbat med konferens eller bankett f\u00f6rut \u00e4r det ett plus, men inget krav.\nVad du f\u00e5r\n\nEtt varierat jobb d\u00e4r ingen vecka ser likadan ut, och volymer som g\u00f6r att du utvecklas.\n\n\nEtt k\u00f6k d\u00e4r du f\u00e5r vara med och p\u00e5verka menyn, inte bara f\u00f6lja den.\n\n\nKollektivavtal med Visita\/HRF.\n\n\nTillg\u00e5ng till Winn Business School om du vill utvecklas vidare, i k\u00f6ket eller \u00e5t annat h\u00e5ll.\n\n\nPraktiskt\nExtra, vid behov, start enligt \u00f6verenskommelse.\nVi intervjuar l\u00f6pande och tills\u00e4tter tj\u00e4nsten n\u00e4r vi hittat r\u00e4tt person. Sista ans\u00f6kningsdag 31 augusti.\nHotellet drivs av Winn Hotel Group som med engagemang och gl\u00e4dje utvecklar hotell med personlighet och aff\u00e4rsm\u00e4ssighet.","price":null,"currency":"SEK","status":"active","noindex":false,"location":{"address":"Strawberry Arena","full_address":null,"city":"Stockholm","country":"SE","latitude":59.182724,"longitude":18.15109},"metadata":{"region":"Stockholms l\u00e4n","employer":"Strawberry Services AB","postcode":"16956","positions":1,"profession":"Kock \u00e0 la carte","salary_type":"Fast m\u00e5nads- vecko- eller timl\u00f6n","contact_person":"Carina Svedin","employment_type":"Behovsanst\u00e4llning","occupation_field":"Hotell, restaurang, storhush\u00e5ll","employer_workplace":"Quality Hotel Winn Haninge","translation_status":"done","experience_required":true},"user_id":null,"is_sponsored":false,"views_count":0,"ai_views_count":1,"ai_vendor_counts":{"anthropic":1},"visibility":"public","submission_source":null,"submission_ai_name":null,"has_owner_email":true,"can_contact_owner":true,"phone":"0701602774","owner_email":"carina.svedin@strawberry.se","images":[],"published_at":"2026-08-19T15:07:50+00:00","expires_at":"2026-09-19T23:59:59+00:00","created_at":"2026-08-20T03:05:28+00:00","updated_at":"2026-08-20T04:00:17+00:00"}}