{"data":{"id":176522,"slug":"vi-soker-kock-2","type":"job","title":"WE ARE SEEKING A HEAD CHEF","description":"The Head Chef is responsible for the daily operational management of the kitchen during their shift and ensures that work is performed according to Stufven\u00e4s food philosophy, quality standards, hygiene procedures, and other given instructions.\nThe Head Chef leads and distributes daily kitchen work and serves as a role model for other staff members.\nRESPONSIBILITIES AND DUTIES\nThe Head Chef shall:\nAssign, prioritize, and follow up on work tasks during the shift.\nLead daily kitchen operations and ensure that staffing and work tasks function according to operational needs.\nEnsure that food leaving the kitchen meets the correct quality, taste, temperature, and presentation standards according to established procedures and standards.\nEnsure that preparations for service are completed according to plan and that service is conducted efficiently.\nMonitor and ensure compliance with hygiene procedures, self-inspection, and food safety regulations.\nWork cost-consciously and contribute to efficient use of raw materials and minimized waste.\nAssist in receiving, inspecting, and handling deliveries.\nIdentify and report needs, deviations, quality issues, and improvement suggestions to the sous chef.\nContribute to organization, structure, and a good working environment in the kitchen.\nIntroduce, guide, and support new staff in daily operations.\nEnsure clear handover to the next shift regarding preparations, raw materials, deviations, and other important information.\nActively contribute to the development of work methods, quality, and efficiency in the kitchen.\n\n\n\nAUTHORITY\nThe Head Chef has the authority to, within given procedures, instructions, and financial frameworks:\nAssign and prioritize work tasks.\nAdjust work distribution based on operational needs during the shift.\nMake ongoing operational decisions necessary to maintain quality and functioning kitchen operations.\nPoint out and, if necessary, stop the handling or serving of food that does not meet operational requirements for quality or food safety.\n\n\n\nMatters outside the Head Chef's authority should be raised to the sous chef or another responsible manager.\nSTAFF RESPONSIBILITY\nThe Head Chef supervises kitchen staff during their shift and is responsible for organizing and distributing work in a clear manner.\nThis position does not involve formal personnel responsibility. Personnel matters such as hiring, salary setting, rehabilitation, disciplinary measures, and other employment matters are handled by the responsible manager.\nCOST AND WASTE RESPONSIBILITY\nThe Head Chef shall work cost-consciously and contribute to efficient use of raw materials, good planning, and reduced waste.\nThis position does not involve personal budget or profit responsibility.\nREPORTING RESPONSIBILITY\nThe Head Chef reports to the sous chef and shall continuously inform about:\nDeviations and incidents.\nStaffing or capacity problems.\nShortages in raw materials or deliveries.\nQuality and food safety issues.\nNeeds for purchases or additional raw materials.\nImprovement suggestions and other matters affecting kitchen operations.\n\n\n\nEDUCATION REQUIREMENTS\nRestaurant and food service education or equivalent experience.\nEXPERIENCE REQUIREMENTS\nAt least three years of experience working in a restaurant kitchen.\nPrevious experience in work leadership is a merit.\nOTHER\nThe Head Chef is expected to be a role model in the kitchen through a professional approach, good collaboration skills, accountability, and focus on quality.\nThe position involves work leadership during the employee's own shift but does not include formal personnel, budget, or profit responsibility.\nABOUT US\nAs an employee with us, you become part of the wonderful and family-like Stufven\u00e4s team. Together with management and leaders, we prioritize world-class guest experience and hospitality above all else. The backbone of our company is our core values: courage, love, joy, and commitment.\nAs an employer, we care about our employees and therefore have a low staff turnover rate. Our goal is to develop our employees according to their needs and desire to improve and develop their skills. We foster creativity among our employees, encouraging them to have the courage to improve and take pride in what they create. With the right goals and inspiration, our employees dare to step outside their comfort zone.\nEvery employee's contribution is important. We work toward clear goals and are focused on creating an organization with high service levels and efficiency. We work toward equality and diversity.\nWe want to be an attractive workplace where employees grow and develop both professionally and as individuals. We offer a good working environment where all employees thrive, develop, and take pride in their work. We promote health and strive to ensure that all employees have balance between work and leisure.\nStufven\u00e4s G\u00e4stgifveri, with its heritage as a guest house since the late 1700s, is a classic Sm\u00e5land inn where you experience a genuine sensory experience. We distinguish ourselves with personal hospitality characterized by warmth and care in a harmonious and inspiring environment.\nWe are a modern hotel with 73 rooms and a well-renowned restaurant serving traditional and genuine food in a modern style. We adapt our menus to seasonal changes and aim, as much as possible, to use locally sourced or Swedish ingredients that are carefully selected.\nOn the premises, we have an appreciated spa with fantastic views over Kalmarsund. We are also a well-visited conference venue with a congress hall for up to 220 participants, 10 conference rooms, and 8 breakout rooms.\nWith our scenic location right by the sea, we offer a pleasant and enjoyable stay whether it is to celebrate, hold conferences, or simply take it easy. Our vision is to become Sweden's best inn and together we shall, with courage, joy, love, and commitment, lead Stufven\u00e4s G\u00e4stgifveri into the future.","language":"sv","is_translated":true,"title_original":"VI S\u00d6KER KOCK","description_original":"Vi s\u00f6ker en hungrig, kreativ och l\u00f6sningsorienterad kock som vill bli en del av v\u00e5rt team p\u00e5 Stufven\u00e4s G\u00e4stgifveri.\nVi ser g\u00e4rna att du har erfarenhet fr\u00e5n restaurangk\u00f6k och \u00e0 la carte och att du \u00e4r trygg i ditt hantverk. Du har ett genuint intresse f\u00f6r mat, r\u00e5varor och smaker och vill forts\u00e4tta utvecklas.\nHos oss arbetar vi aktivt med svinn, h\u00e5llbarhet och smart r\u00e5varuhantering. Vi vill att r\u00e5varorna ska anv\u00e4ndas p\u00e5 b\u00e4sta m\u00f6jliga s\u00e4tt och att kreativitet ska genomsyra k\u00f6ket.\nVi s\u00f6ker dig som\n\u00c4r kreativ och nyfiken p\u00e5 mat, smaker och nya id\u00e9er.\nHar k\u00e4nsla f\u00f6r kvalitet och detaljer.\n\u00c4r l\u00f6sningsorienterad och gillar att hitta nya v\u00e4gar fram\u00e5t.\nHar f\u00f6rst\u00e5else f\u00f6r r\u00e5varukostnader och arbetar aktivt med att minska svinn.\n\u00c4r noggrann och stolt \u00f6ver ditt hantverk.\nTrivs med ett h\u00f6gt tempo och kan h\u00e5lla fokus n\u00e4r det \u00e4r mycket att g\u00f6ra.\nKan arbeta sj\u00e4lvst\u00e4ndigt men ocks\u00e5 \u00e4r en bra lagspelare.\n\u00c4r hungrig p\u00e5 att utvecklas och bidra med egna id\u00e9er.\n\n\n\nVi s\u00f6ker dig som vill vara med och utveckla k\u00f6ket, maten och v\u00e5ra g\u00e4stupplevelser, med kvalitet och h\u00f6g standard i varje led.\nTilltr\u00e4de: Enligt \u00f6verenskommelse\nArbetstid: Dag, kv\u00e4ll och helger\nK\u00e4nner du att det h\u00e4r \u00e4r du? H\u00f6r av dig, vi ser fram emot att tr\u00e4ffa dig!\nV\u00e4lkommen till Stufven\u00e4s G\u00e4stgifveri.","price":null,"currency":"SEK","status":"active","noindex":true,"location":{"address":"Stuven\u00e4sv\u00e4gen 1","full_address":null,"city":"S\u00f6der\u00e5kra","country":"SE","latitude":56.46631830558,"longitude":16.12831455402},"metadata":{"region":"Kalmar l\u00e4n","duration":"Tills vidare","employer":"Stufven\u00e4s G\u00e4stgifveri AB","postcode":"38597","positions":1,"profession":"Kock \u00e0 la carte","salary_type":"Fast m\u00e5nads- vecko- eller timl\u00f6n","employer_url":"www.stufvenas.se","scope_of_work":"100\u2013100 %","working_hours":"Heltid","contact_person":"Anton Lundqvist","driving_license":true,"employment_type":"full_time","occupation_field":"Hotell, restaurang, storhush\u00e5ll","employer_workplace":"Stufven\u00e4s G\u00e4stgifveri AB","experience_required":true,"employment_type_label":"Tillsvidareanst\u00e4llning (inkl. eventuell provanst\u00e4llning)"},"user_id":null,"is_sponsored":false,"views_count":5,"ai_views_count":7,"bot_views_count":2,"ai_vendor_counts":{"other":4,"openai":2,"anthropic":1},"visibility":"public","submission_source":null,"submission_ai_name":null,"has_owner_email":true,"can_contact_owner":true,"phone":null,"owner_email":"anton@stufvenas.se","images":[],"published_at":"2026-08-27T14:02:15+00:00","expires_at":"2026-09-30T23:59:59+00:00","created_at":"2026-08-28T03:32:12+00:00","updated_at":"2026-09-15T02:49:23+00:00"}}