{"data":{"id":174765,"slug":"kock-the-grand-social-gavle-2","type":"job","title":"CHEF \u2014 THE GRAND SOCIAL, G\u00c4VLE","description":"CHEF \u2014 THE GRAND SOCIAL, G\u00c4VLE\nA real chef who also knows their charcuterie, their cheeses, and their ham. Then we want to talk to you.\nAt Drottninggatan 23, The Grand Social opens \u2014 the city's new living room for long evenings. Darts, shuffleboard, karaoke, a bar you won't want to leave, and an atmosphere that transforms into a club as the night goes on. You're in the kitchen in the middle of it all \u2014 and the food you send out is part of what people will remember.\nThis is real social eating. Dishes meant for the table, made to be shared while the game is on and drinks are refilled. The direction is tapas with a Spanish heart \u2014 small hot dishes from the plancha and fryer: crispy croquetas, gambas sizzling in garlic oil, padr\u00f3n with fleur de sel, fried goat cheese with honey. We don't stop at Spain \u2014 we happily borrow from other tapas kitchens and experiment. And alongside the hot: boards that really hit the mark \u2014 air-dried serrano and chorizo, real cheeses, olives and marinated items, bread and aioli. We're looking for someone who makes the hot dishes with precision and truly knows the cold craft.\nYou're a chef in the fullest sense \u2014 but you know the difference between a board arranged with feel and one that's just stacked. You know your cheeses, you treat a pata negra with respect, and you know we eat with our eyes first. That combination \u2014 hot kitchen and genuine knowledge of charcuterie, cheese, and presentation \u2014 is exactly what we're looking for.\nYou like the pace. When it's packed and tickets keep coming in, you get sharper, not stressed. You cook quickly without compromising quality, keep your station clean and ready, and take pride in every plate and every board that goes out \u2014 even the hundredth one of the night.\nHow we reward it\nIf you do great work \u2014 with the guests, the food, and waste management \u2014 you'll get a piece of the pie back. In addition to your salary, we're introducing profit sharing tied to how well the restaurant performs. We believe that those who build the value should also feel it in their paycheck.\nWhat the role involves\nCook and send out the menu \u2014 hot from the plancha and fryer \u2014 with consistent, high quality all evening\nOwn the cold craft: charcuterie, cheeses, air-dried items, boards, and presentation\nWork tight with the rest of the kitchen when the pressure is highest\nContribute to boards and snacks at the bar as the evening winds down\nKeep an eye on waste, rotation, and shelf life of ingredients\n\n\n\nWho you are\nChef with solid experience from a restaurant, bistro, or similar pace\nPreferably a feel for tapas and Mediterranean food, or eager to dive deeper\nThrive in evening shifts, energy, and high flow\nFast, thorough, and proud of the craft, down to the last detail\nTeam player who steps up when things heat up\n\n\n\nWe offer profit sharing on top of salary, a spot in the kitchen team from day one at G\u00e4vle's most exciting new place, a head chef to learn from and grow with, fair terms.\n\n\nPlease mention if you'd like to work full-time or part-time","language":"sv","is_translated":true,"title_original":"KOCK  THE GRAND SOCIAL, G\u00c4VLE","description_original":"KOCK \u2014 THE GRAND SOCIAL, G\u00c4VLE\nEn riktig kock som ocks\u00e5 kan sin chark, sina ostar och sin skinka. D\u00e5 vill vi prata med dig.\nP\u00e5 Drottninggatan 23 \u00f6ppnar The Grand Social \u2014 stans nya vardagsrum f\u00f6r l\u00e5nga kv\u00e4llar. Dart, shuffleboard, karaoke, en bar man inte vill l\u00e4mna, och en st\u00e4mning som v\u00e4xer till klubb n\u00e4r kv\u00e4llen tippar \u00f6ver. Du st\u00e5r i k\u00f6ket mitt i allt \u2014 och maten du skickar ut \u00e4r en del av det folk kommer ih\u00e5g.\nDet h\u00e4r \u00e4r social eating p\u00e5 riktigt. R\u00e4tter mitt p\u00e5 bordet, gjorda f\u00f6r att delas medan spelet p\u00e5g\u00e5r och drinken fylls p\u00e5. Riktningen \u00e4r tapas med spansk k\u00e4rna \u2014 sm\u00e5 varma r\u00e4tter fr\u00e5n plancha och frit\u00f6s: frasiga croquetas, gambas som puttrar i vitl\u00f6ksolja, padr\u00f3n med flingsalt, friterad getost med honung. Vi stannar inte vid Spanien heller \u2014 vi l\u00e5nar g\u00e4rna fr\u00e5n andra tapask\u00f6k och experimenterar. Och vid sidan av det varma: brickor som verkligen sitter \u2014 lufttorkad serrano och chorizo, riktiga ostar, oliver och marinerat, br\u00f6d och aioli. Vi s\u00f6ker dig som lagar det varma med precision och kan ditt kalla hantverk p\u00e5 riktigt.\nDu \u00e4r kock fullt ut \u2014 men du vet skillnaden mellan en bricka som \u00e4r upplagd med k\u00e4nsla och en som bara \u00e4r staplad. Du kan dina ostar, du behandlar en pata negra med respekt, och du vet att vi \u00e4ter med \u00f6gonen f\u00f6rst. Den kombinationen \u2014 varmt k\u00f6k och ett genuint kunnande om chark, ost och uppl\u00e4ggning \u2014 \u00e4r precis det vi letar efter.\nDu gillar tempo. N\u00e4r det \u00e4r fullt och biljetterna trillar in blir du skarpare, inte stressad. Du lagar snabbt utan att tumma p\u00e5 kvalitet, h\u00e5ller din station ren och redo, och \u00e4r stolt \u00f6ver varje tallrik och varje bricka som g\u00e5r ut \u2014 \u00e4ven den hundrade f\u00f6r kv\u00e4llen.\nS\u00e5 bel\u00f6nar vi det\n G\u00f6r du bra ifr\u00e5n dig \u2014 med g\u00e4sten, maten och svinnet \u2014 ska du f\u00e5 en del av kakan tillbaka. Ut\u00f6ver l\u00f6nen inf\u00f6r vi vinstdelning kopplad till hur v\u00e4l restaurangen presterar. Vi tror p\u00e5 att de som bygger v\u00e4rdet ocks\u00e5 ska f\u00e5 k\u00e4nna av det p\u00e5 kontot.\nVad rollen inneb\u00e4r\nLaga och skicka ut menyn \u2014 varmt fr\u00e5n plancha och frit\u00f6s \u2014 med j\u00e4mn, h\u00f6g kvalitet hela kv\u00e4llen\n\u00c4ga det kalla hantverket: chark, ostar, lufttorkat, brickor och uppl\u00e4ggning\nJobba tight med resten av k\u00f6ket n\u00e4r trycket \u00e4r som h\u00f6gst\nBidra till brickor och tilltugg i baren n\u00e4r kv\u00e4llen g\u00e5r mot sent\nKoll p\u00e5 svinn, rotation och h\u00e5llbarhet p\u00e5 r\u00e5varorna\n\n\n\nVem du \u00e4r\nKock med gedigen erfarenhet fr\u00e5n restaurang, bistro eller liknande tempo\nG\u00e4rna k\u00e4nsla f\u00f6r tapas och medelhavsmat, eller sugen p\u00e5 att f\u00f6rdjupa dig\nTrivs i kv\u00e4llsdrift, energi och h\u00f6gt fl\u00f6de\nSnabb, noggrann och stolt \u00f6ver hantverket, ner till sista detaljen\nLagspelare som st\u00e4ller upp n\u00e4r det hettar till\n\n\n\nVi erbjuder vinstdelning ut\u00f6ver l\u00f6n, en plats i k\u00f6ksteamet fr\u00e5n start i G\u00e4vles roligaste nya st\u00e4lle, en k\u00f6ksm\u00e4stare att l\u00e4ra av och v\u00e4xa med, schysta villkor.\n\n\nSkriv g\u00e4rna om du vill jobba heltid eller deltid","price":null,"currency":"SEK","status":"active","noindex":true,"location":{"address":"Drottninggatan 23","full_address":null,"city":"G\u00c4VLE","country":"SE","latitude":60.675213690933,"longitude":17.145531340337},"metadata":{"region":"G\u00e4vleborgs l\u00e4n","duration":"Tills vidare","employer":"SummerSea Consulting AB","postcode":"80311","positions":2,"profession":"Kock \u00e0 la carte","salary_type":"Fast och r\u00f6rlig l\u00f6n","employer_url":"www.grandsocial.se","scope_of_work":"0\u2013100 %","working_hours":"Deltid","employment_type":"full_time","occupation_field":"Hotell, restaurang, storhush\u00e5ll","employer_workplace":"The Grand Social G\u00e4vle","experience_required":true,"employment_type_label":"Tillsvidareanst\u00e4llning (inkl. eventuell provanst\u00e4llning)"},"user_id":null,"is_sponsored":false,"views_count":7,"ai_views_count":10,"bot_views_count":2,"ai_vendor_counts":{"meta":5,"other":3,"openai":1,"anthropic":1},"visibility":"public","submission_source":null,"submission_ai_name":null,"has_owner_email":true,"can_contact_owner":true,"phone":null,"owner_email":"jobb@grandsocial.se","images":[],"published_at":"2026-08-26T22:49:15+00:00","expires_at":"2026-09-25T23:59:59+00:00","created_at":"2026-08-27T03:27:57+00:00","updated_at":"2026-09-16T02:57:58+00:00"}}