Cook

You run a section of the line, prepare your own mise en place from the day list, and cook to order during service at about 90 covers an evening. You butcher fish and portion meat, control temperatures and record them in the hygiene log, and hand over a written section list at the end of the shift. You order for your own section twice a week against the stock count. Shifts are 10:00 to 18:00 or 15:00 to 23:30 and you report to the head chef.

Restaurant and food upper secondary programme or an equal trade background

At least three years in a professional kitchen, a la carte preferred

Able to butcher fish and portion meat to a set weight

Working knowledge of HACCP and allergen declarations

Able to hold quality through a full evening service

Willing to work evenings and every other weekend

English at conversational level for the brigade and the suppliers

Net salary from 2247 up to 2472 EUR per month

Permanent contract under the Grona Riksavtalet collective agreement

Unsocial hours supplement for evenings and weekends

Occupational pension and insurance through Fora

Two staff meals on every shift and coffee between services

Paid trips to suppliers and producers twice a year

Kitchen clothing, knives on loan and laundry provided

Cooks who take responsibility for ordering and for a section of the menu move to chef de partie and then to sous chef, a step the kitchen fills from inside.

An open kitchen with induction ranges, extraction over every station and a separate cold room. Non slip shoes, apron and cut resistant gloves for the slicer are supplied by the employer.