Souschefer till Gasometer

Cirkus Venues AB; Stockholms kommun; On-site; SEK 420,000 - 540,000; Full time

Benefits offered by this job

Collective bargaining coverage

Competitive employee benefits

Job summary

Gasometer in Stockholm is building a new culinary destination for culture, gastronomy, and live experiences. We seek two Sous Chefs to help shape the kitchen from the ground up, reporting to the Head Chef and guiding the team during service.

Applicants should have at least 2 years as Sous Chef, with large-scale/event experience a plus. Strong English and basic Swedish in kitchen, a passion for sustainable cooking, and readiness for evenings/weekends are essential.

Qualifications

• At least 2 years of experience as Sous Chef.
• Experience in large-scale events, arenas, or high-volume operations is advantageous.
• Strong English language skills and the ability to understand Swedish in a kitchen environment.
• Interest in sustainable cooking and responsible sourcing.
• Keen eye for detail, organization, and quality.

Responsibilities

• Lead the kitchen team during service and ensure quality and presentation.
• Collaborate with the Head Chef on planning orders and purchasing.
• Contribute to menu development and operational planning.
• Maintain high hygiene standards and organization across the kitchen.
• Support collaboration with other departments to deliver a world-class guest experience.
• Participate in educational programs for the team.

Skills

English language

Leadership

Team collaboration

Attention to detail

Kitchen hygiene

Job description

Antal jobb:

2

Gasometer is set to open in spring 2027 in Norra Djurgårdsstaden, Stockholm, establishing itself as a new destination where culture, gastronomy, and live experiences come together.

Housed within an iconic industrial building, Gasometer will become a venue for world-class productions, events, and unforgettable experiences.

Here, food and beverage are not simply complementary elements, but an essential part of the overall guest experience. Renowned chef Stefan Eriksson leads the culinary direction, with menus built around seasonal ingredients, responsible sourcing, and close partnerships with carefully selected producers. Better on the plate. Better for what comes after.

We are now looking for two Sous Chefs who want to be part of building something extraordinary from the ground up. This is an opportunity to help shape a destination where food, beverage, culture, and live experiences come together to create unforgettable moments for our guests.

Your Responsibilities

As a Sous Chef, you will work closely with the Head Chef and play a key role in the daily operation of the kitchen. You will lead the team during service and ensure that every dish leaving the kitchen meets the highest standards of quality, both in taste and presentation.

Our operation covers everything from intimate private dining experiences to large-scale events and productions. No two days are the same, requiring flexibility, dedication, and a genuine passion for food and hospitality.

As a Sous Chef, You Will

• Work across both hot and cold kitchen sections, participating in preparation and service
• Lead, coach, and motivate the kitchen team during service
• Ensure quality, presentation, and compliance with established procedures
• Plan orders and purchasing together with the Head Chef
• Contribute to menu development and operational planning
• Maintain structure, organization, and high hygiene standards throughout the kitchen
• Collaborate closely with other departments to deliver a world-class guest experience
• Be a part of our educational program for the whole team

We Are Looking for Someone Who Has

At least 2 years of experience working as a Sous Chef

Previous experience in large-scale event, arena, or high-volume operations is considered an advantage

Strong English language skills and the ability to understand Swedish in a kitchen environment

A genuine interest in sustainable cooking and responsible sourcing

A keen eye for detail, organization, and quality

We are looking for someone who is passionate, driven, and confident in their leadership. You have a genuine interest in gastronomy and thrive in an environment where the pace can be demanding at times, but where quality is never compromised. Also love to cook perfect bouillons, slowly simmer, skim, sieve and reduce and transform it to a beautiful sauce!

You are solution-oriented, structured, and able to remain calm under pressure. At the same time, you are a team player who values collaboration and contributes to a positive and supportive work environment.

This is an opportunity for someone who wants to be part of building something from the ground up. You will join a business with high ambitions, a clear vision, and a long-term perspective, where collaboration is at the heart of everything we do and every role contributes to the bigger picture.

We believe great workplaces start with fair conditions, which is why we offer collective bargaining coverage and competitive employee benefits.

This is a full-time, permanent position with a preferred start date of 11 January, or by agreement. A probationary period applies. Evening and weekend work is part of the role. You will report to the Head chef.

Collective bargaining agreements and competitive employment benefits are a given for us.

About Gasometer & Miramis

Gasometer is part of Miramis, a hospitality group operating hotels, restaurants, and event venues across Italy and Sweden.

Everything we build is centered around experiences and meaningful connections. We believe joy can be found in many different moments: at a rock concert, during an evening walk, around a memorable dinner table, or through an unexpected encounter in a small fishing village. We grow by listening to both guests and colleagues, and by understanding the history and heritage of the places where we operate. There are no one-size-fits-all solutions. Every location, every guest, and every day is unique.

Today, Miramis owns five properties along the southern coast of Tuscany and owns or operates an additional four properties in Stockholm. What unites them is their deep connection to place. Each project carries a social and cultural heritage that we continue to develop through creative energy, contemporary design, local engagement, and a sustainable approach to hospitality.

Krav

• Souschef - 2-4 års erfarenhet
• Kock à la carte - 2-4 års erfarenhet

Krav

• Engelska