Executive Chef

EXECUTIVE CHEF FOR TULLHOLMEN ROTISSERIE & STEAKHOUSE For you who want to lead with quality, clarity and positive energy Tullholmen Rotisserie & Steakhouse is seeking an Executive Chef who wants to take clear responsibility for the food, the people, and the culture in our kitchen. We're looking for someone with high ambitions in cooking, but who understands that a truly great kitchen is built on more than skilled hands. It requires clear leadership, functioning routines, order and organization, a strong team, and close collaboration between kitchen and service. You should want to develop – the food, the restaurant, the team, and each individual in it. About Tullholmen Tullholmen Rotisserie & Steakhouse is located by Tullholmsviken in Karlstad and is a rotisserie & steakhouse with French influences. Here you'll find rotisserie chicken, classic meat dishes, schnitzel, steak tartare and other dishes with clear craftsmanship and great respect for the ingredients. The restaurant has approximately 65 indoor seats plus outdoor seating by the water. Part of the kitchen is open to the dining room, which makes professionalism, order and presence especially important. We want to build a restaurant where food, service and atmosphere work together – and where kitchen and dining room work as one team for the guest. About the role As Executive Chef, you have overall responsibility for the kitchen and are an important part of the restaurant's management. You are present in the daily operations and lead by being a role model yourself. For us, good leadership means being positive, educational, clear and consistent. You should be able to set high standards without creating a negative culture. You help people become better, give clear feedback, and build a team where people help each other, take responsibility, and take pride in what they deliver. Your responsibilities You are responsible for, among other things: Leading, coaching and developing the kitchen team. Creating a positive, professional and solution-oriented work environment. Ensuring high and consistent quality of food – every service, every plate. Driving the development of food and menu together with restaurant management. Having a very strong focus on details in ingredients, preparation, taste, temperature and presentation. Creating and maintaining clear routines for production, mise en place, service and closing. Ensuring a very high level of order, cleanliness and structure in the kitchen. Working systematically with self-inspection and food safety. Responding for ingredient costs, waste, purchasing and the kitchen's financial results. Planning staffing and scheduling together with restaurant management. Developing work methods that make the kitchen more efficient and better. Having close and unpretentious collaboration with the restaurant manager and service team. Actively contributing to the restaurant's shared culture. Who we're looking for We believe you are someone who gets energy from developing both food and people. You have high standards for your craft and a clear eye for detail. You see things others miss and don't accept quality, order or routines being

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