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Open nowPosted 6 hours ago

Souschef till vårt växtbaserade produktionskök i Stockholm

Rebelly AB

Where
Stockholm, Stockholms län, Sweden
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Your applicationOpen nowSouschef till vårt växtbaserade produktionskök i StockholmRebelly AB · Stockholm, Stockholms län, Sweden

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Rebelly AB's own form.

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The clock on this job

Early applications get read.

12.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.2%1 day
  2. 4.5%3 days
  3. 12.7%7 days
  4. 20.4%14 days
  5. 35.6%30 days
  6. 58.7%60 days
This job: posted 6 hours ago

The posting

Rebelly lagar tredagarsfastor som folk faktiskt längtar efter att äta. Allt tillagas från grunden i vårt eget produktionskök i Stockholm och levereras till kunder i hela Sverige. Menyn byts varje månad, vi tar fram nya produkter och vi jobbar med de bästa råvarorna vi kan hitta. Allt är alltid veganskt och glutenfritt, eftersom fastan följer en metod som bygger på forskning om fasta. Det är ramarna, och inom dem finns kreativiteten. Nu söker vi en souschef som blir nummer två till vår kökschef.

OM ROLLEN Du jobbar sida vid sida med kökschefen och driver köket när han inte är där. Du planerar och leder produktionsdagarna: ugnar, blästerkylar, preplistor och vem som gör vad. Du bygger recept och skalar dem från provsats till över 300 portioner utan att smaken ändras. Du håller egenkontrollen och HACCP i ordning varje vecka, och du bygger rutiner, listor och dokumentation som håller när vi växer. Vi har ingen servering och ingen pass. Köket går i dag måndag till fredag, 08–16. När vi växer kan det bli fler skift.

VEM VI SÖKER Det vi söker mest är ordning. Du är riktigt kunnig i köket, extremt ordningsam och jobbar kliniskt rent. Du vill jobba hårt och köra, du tar ansvar utan att någon behöver be dig, och du letar efter något långsiktigt.

Du har: - erfarenhet som souschef, köksmästare eller i en annan ledande roll i kök - kunskap om HACCP och egenkontroll i praktiken - vana att bygga och skala recept, gärna från storkök, catering eller produktion - god engelska (svenska är meriterande) Meriterande: växtbaserad matlagning och storköksmetoder som GN-bleck, kombiugnar och blästerkyl.

VI ERBJUDER En nyckelroll i ett bolag som växer snabbt. Planen är att Rebelly om några år finns på fler platser än Stockholm, och kökschefens nummer två är den som ligger närmast att driva köket på en ny plats när vi öppnar. Du blir en del av ett litet team där alla har samma mål: att bygga Rebelly. Heltid, tillsvidare med sex månaders provanställning. Lön: 30 000–35 000 kr i månaden beroende på erfarenhet.

SÅ SÖKER DU Mejla ditt CV till [email protected] och skriv "Souschef" i ämnesraden. Skriv i mejlet när du kan börja och ge ett kort exempel på en rutin eller ett system du har byggt i ett kök. Vi går igenom ansökningarna löpande och bjuder in till ett betalt provpass i köket, så vänta inte med att söka. --- IN ENGLISH Rebelly cooks three-day fasts that people actually look forward to eating. Everything is made from scratch in our own production kitchen in Stockholm and delivered to customers all over Sweden. The menu changes every month, we develop new products, and we work with the best raw ingredients we can find. Everything is always vegan and gluten-free, because the fast follows a method built on research on fasting. Those are the edges, and the creativity lives inside them. We are now looking for a sous chef to become number two to our Head of Kitchen.

THE ROLE You work side by side with the Head of Kitchen and run the kitchen when he is not there. You plan and lead the production days: ovens, blast chillers, prep lists, who does what and when. You build recipes and scale them from a test batch to more than 300 portions without the taste changing. You keep self-monitoring and HACCP in order every week, and you build routines, lists and records that hold as we grow. There is no service and no pass. Today the kitchen runs Monday to Friday, 08:00 to 16:00. As we grow, there may be more shifts.

WHO WE ARE LOOKING FOR What we need most is order. You are highly skilled in the kitchen, extremely orderly and you work clinically clean. You want to work hard and drive things forward, you take responsibility without being asked, and you are looking for something long-term.

You have: - experience as a sous chef, head chef or in another leading kitchen role - hands-on knowledge of HACCP and self-monitoring - experience building and scaling recipes, ideally from large-scale kitchens, catering or production - good English (Swedish is a plus) A plus: plant-based cooking and large-scale methods such as gastronorm trays, combi ovens and blast chillers.

WHAT WE OFFER A key role in a company that is growing fast. The plan is that Rebelly will be in more places than Stockholm within a few years, and the Head of Kitchen's number two is the natural person to run the kitchen in a new location when we open one. You join a small team where everyone shares one goal: to build Rebelly. Full time, permanent with a six-month probation period. Salary: 30,000–35,000 SEK per month depending on experience.

HOW TO APPLY Email your CV to [email protected] with "Sous Chef" in the subject line. Tell us when you can start, and give a short example of a routine or system you have built in a kitchen. We review applications continuously and invite candidates to a paid trial shift in the kitchen, so do not wait to apply.

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