WE ARE SEEKING A HEAD CHEF

Stufvenäs Gästgifveri AB · Full-time

Stuvenäsvägen 1, Söderåkra, Sweden

The Head Chef is responsible for the daily operational management of the kitchen during their shift and ensures that work is performed according to Stufvenäs food philosophy, quality standards, hygiene procedures, and other given instructions. The Head Chef leads and distributes daily kitchen work and serves as a role model for other staff members. RESPONSIBILITIES AND DUTIES The Head Chef shall: Assign, prioritize, and follow up on work tasks during the shift. Lead daily kitchen operations and ensure that staffing and work tasks function according to operational needs. Ensure that food leaving the kitchen meets the correct quality, taste, temperature, and presentation standards according to established procedures and standards. Ensure that preparations for service are completed according to plan and that service is conducted efficiently. Monitor and ensure compliance with hygiene procedures, self-inspection, and food safety regulations. Work cost-consciously and contribute to efficient use of raw materials and minimized waste. Assist in receiving, inspecting, and handling deliveries. Identify and report needs, deviations, quality issues, and improvement suggestions to the sous chef. Contribute to organization, structure, and a good working environment in the kitchen. Introduce, guide, and support new staff in daily operations. Ensure clear handover to the next shift regarding preparations, raw materials, deviations, and other important information. Actively contribute to the development of work methods, quality, and efficiency in the kitchen. AUTHORITY The Head Chef has the authority to, within given procedures, instructions, and financial frameworks: Assign and prioritize work tasks. Adjust work distribution based on operational needs during the shift. Make ongoing operational decisions necessary to maintain quality and functioning kitchen operations. Point out and, if necessary, stop the handling or serving of food that does not meet operational requirements for quality or food safety. Matters outside the Head Chef's authority should be raised to the sous chef or another responsible manager. STAFF RESPONSIBILITY The Head Chef supervises kitchen staff during their shift and is responsible for organizing and distributing work in a clear manner. This 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. COST AND WASTE RESPONSIBILITY The Head Chef shall work cost-consciously and contribute to efficient use of raw materials, good planning, and reduced waste. This position does not involve personal budget or profit responsibility. REPORTING RESPONSIBILITY The Head Chef reports to the sous chef and shall continuously inform about: Deviations and incidents. Staffing or capacity problems. Shortages in raw materials or deliveries. Quality and food safety issues. Needs for purchases or additional raw materials. Improvement suggestions and other matters affecting kitchen operations. EDUCATION REQUIREMENTS Restaurant and food service education or equivalent experience. EXPERIENCE REQUIREMENTS At least three years of experience working in a restaurant kitchen. Previous experience in work leadership is a merit. OTHER The Head Chef is expected to be a role model in the kitchen through a professional approach, good collaboration skills, accountability, and focus on quality. The position involves work leadership during the employee's own shift but does not include formal personnel, budget, or profit responsibility. ABOUT US As an employee with us, you become part of the wonderful and family-like Stufvenäs 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. As 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. Every 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. We 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. Stufvenäs Gästgifveri, with its heritage as a guest house since the late 1700s, is a classic Småland 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. We 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. On 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. With 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 Stufvenäs Gästgifveri into the future.