Do you want to be part of building something real?
Skeppsholmsgruppen is a company in strong growth with high ambitions and a clear service culture. We work with catering and events throughout Stockholm and strive to deliver restaurant-level experiences – regardless of location, format or number of guests.
We are now looking for an operational kitchen manager / first chef for our catering business, a key role for those who want to combine craftsmanship, structure and leadership in a small, performance-driven team.
About the roles
This is not an assistant role, but an operational management position with a full mandate in the day-to-day work.
You will work closely with the Executive Chef and share responsibility for the entire kitchen operation, production and execution. The role requires you to think strategically as well as deliver operationally – from planning to final delivery to the customer.
You help set structure, drive quality and ensure that every production is of a high standard, whether it’s a small assignment or a major event.
Working hours vary according to the needs of the business and can be scheduled for both daytime and evening hours. Evening work is a requirement of the role.
The kitchen is located in Sollentuna/Edsberg, while our event venues are located at Skeppsholmen. The role involves transportation between these locations, which means that a driving license is a requirement.
Areas of responsibility
Kitchen Operations & Production
– Plan and execute daily production based on bookings and schedules
– Ensure high and consistent quality in taste, presentation and execution
– Responsible for mise en place, packing and delivery preparations
– Independently lead the kitchen work when needed
– Work efficiently against deadlines for larger productions and events
Planning & structure
– Actively participate in menu development and production set-up
– Create shopping lists and manage orders
– Responsible for inventory and stock control
– Ensure cost control, portion calculations and waste minimization
– Structure production for maximum efficiency in a small team
Event & operational responsibility
– Responsible for the kitchen flow at catering and external events
– Ensure quality during transportation, set-up and service
– Make operational decisions on site
– Coordinate with catering staff and external partners
Who we are looking for
We are looking for you who are self-driven, solution-oriented and confident in an operational leadership role.
You are used to working in small, fast-paced organizations and have a good understanding of the entire flow – from raw material to final customer experience.
We believe that you:
– Are 100% self-driven in both production and planning
– Have experience of taking responsibility in kitchens, preferably as a sous chef or equivalent
– Are structured, efficient and quality-driven
– Have a strong cost and holistic approach
– Thrive in a dynamic environment where no two days are the same
The nature of the role
This is not a traditional sous chef role – but a key operational position in a small catering business.
You are expected to:
– Take full responsibility for the kitchen when needed
– Be strategic in planning and practical in execution
– Act as a professional sounding board in the development of the business
Requirements: Have a B driving license
Why Skeppsholmsgruppen?
With us you get:
– Be part of building and influencing a growing business
– Work closely with decision makers and have real influence
– A varied role where you both produce, lead and develop
– Opportunity to work with events in different formats and levels
Welcome with CV & application to:
Elin Dahlkvist Frid – elin@skeppsholmsgruppen.se