CHEF — THE GRAND SOCIAL, GÄVLE
A real chef who also knows their charcuterie, their cheeses, and their ham. Then we want to talk to you.
At Drottninggatan 23, The Grand Social opens — 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 — and the food you send out is part of what people will remember.
This 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 — small hot dishes from the plancha and fryer: crispy croquetas, gambas sizzling in garlic oil, padrón with fleur de sel, fried goat cheese with honey. We don't stop at Spain — we happily borrow from other tapas kitchens and experiment. And alongside the hot: boards that really hit the mark — 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.
You're a chef in the fullest sense — 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 — hot kitchen and genuine knowledge of charcuterie, cheese, and presentation — is exactly what we're looking for.
You 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 — even the hundredth one of the night.
How we reward it
If you do great work — with the guests, the food, and waste management — 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.
What the role involves
Cook and send out the menu — hot from the plancha and fryer — with consistent, high quality all evening
Own the cold craft: charcuterie, cheeses, air-dried items, boards, and presentation
Work tight with the rest of the kitchen when the pressure is highest
Contribute to boards and snacks at the bar as the evening winds down
Keep an eye on waste, rotation, and shelf life of ingredients
Who you are
Chef with solid experience from a restaurant, bistro, or similar pace
Preferably a feel for tapas and Mediterranean food, or eager to dive deeper
Thrive in evening shifts, energy, and high flow
Fast, thorough, and proud of the craft, down to the last detail
Team player who steps up when things heat up
We offer profit sharing on top of salary, a spot in the kitchen team from day one at Gävle's most exciting new place, a head chef to learn from and grow with, fair terms.
Please mention if you'd like to work full-time or part-time