Head Chef 2026 role description
Thanks for your interest in the role. Here we have laid out a bit more information and context so you can feel in to whether you are up for the challenge and experience!
We open for 6 weeks for the summer season. We anticipate the right candidate to arrive Mon 22nd June latest to prep for the first openings the following weekend. Plan to leave after pack down on Mon 3rd August. The role is largely self-managed in coordination with us, but would require you to live here for the entire period.
Opening from 26th June - 2nd Aug 2026
- Friday 5pm-11pm (Dinner and drinks)
- Saturday 5pm-11pm (Concerts ticket holders only dinner/drinks)
- Sunday 11am-4pm (Brunch)
Context
This is a summer only restaurant, and very new for us. We are farmers and educators primarily, and are excited to create some cultural events in our rural village! The farm is very busy in the summer, a full time job in itself, so we want a chef to can really take on full control of the kitchen.
We aim to provide entirely organic/biodynamic food, made from scratch. Real, honest, nourishing and wholesome. Thats how we approach running the space too; we're not focused on pretentious service, just down to earth goodness. We do not have much budget behind us, but we have a lot of farm products, and we are serving everyday folk. We want our pricing to be very competitive to the low-quality limited fast-food options that are mainly what exist around here. We are super proud of what we managed to deliver last year. Ridgedale Farm can provide all vegetables, pastured chicken and eggs, forest-raised pork, pasture-raised beef and mutton. We buy in any other ingredients from a biodynamic wholesaler. We are aiming for the very highest quality food, and proudly no not use seed oils or processed food in our kitchen.
This would suit someone creative under the constraints of fresh seasonal produce, who has a flair for beautiful plating. It really does require someone who is very independent and self-managing, as you would carry out the weeks food preparation alone leading up to the weekend, coordinating with us around orders, pricing, menu plan, etc.
We are only open 2.5 days a week, but we anticipate you using the remainder of the week to prep the weekends food to make service focused on delivering awesome plated food. You will need to be very organized and create each weeks menu based on what is available, as well as price every dish and manage the running of the kitchen and hygiene/ food storage protocols.
We have an alcohol license for 300 people. Last year we only opened Saturday nights, mostly with concerts and up to around 250 guests. For Friday evenings and Sunday brunches we would expect 20-80 guests, although it is impossible for us to predict. It is the primary holiday season when more tourists are also in the area. The restaurant was shut a couple of years prior to this, so we would hope it gets busier.
It can be the same menu for both evenings, brunch can be handled flexibly. It is down to the chef to primarily plan this with us as support. In this manner, we want you to really own the kitchen and experience; we want to support you to express your craft!
Service
We run quite lean. Last year we employed a very talented young chef who ran the kitchen alone, cooking food for up to 250 guests. Our experience was that on busy concert nights nearly all orders came between 5-8pm, which is the time the concerts began, which made for an busy 3 hours.
Accommodation & Eating
We can offer free simple farm accommodation, (or possibly glamping at the farm). Ridgedale is 7km away from the restaurant. There are rooms at the restaurant, which it is possible to stay in, but it would be quite lonely! During this period of time the farm is a hive of activity, and the chef got a lot from the social aspect of living with the farm crew last year. The sauna is lit every evening and there is a lot of inspiring folk sharing nice time together. We recommend you stay here, then your costs will be zero, amd it also allows you to get familiar with all aspects of the farm and be in sync with what is available. We have a rotation on cooking at the farm, so you are of course welcome to always eat free there.
We have a shared farm vehicle, and coordinate it around transporting yourself to the restaurant, or getting dropped off, etc, as different schedules intersect. We will likely have livestock on the land at the restaurant this year, so this should be quite easeful to manage.
We are also hosting a Regenerative Agriculture Festival which it would be great if you would be part of coordinating/overseeing the food planning for. Participants will be pitching in to cook feasts, but it always helps to have someone with an overview!
Pay
56,000 sek Brutto for 2 months. We would need you to be available and committed for the entirety of the period, given the short season.
This is a summer only restaurant, and very new for us. We are farmers and educators primarily, and are excited to create some cultural events in our rural village! The farm is very busy in the summer, a full time job in itself, so we want a chef to can really take on full control of the kitchen.
We aim to provide entirely organic/biodynamic food, made from scratch. Real, honest, nourishing and wholesome. Thats how we approach running the space too; we're not focused on pretentious service, just down to earth goodness. We do not have much budget behind us, but we have a lot of farm products, and we are serving everyday folk. We want our pricing to be very competitive to the low-quality limited fast-food options that are mainly what exist around here. We are super proud of what we managed to deliver last year. Ridgedale Farm can provide all vegetables, pastured chicken and eggs, forest-raised pork, pasture-raised beef and mutton. We buy in any other ingredients from a biodynamic wholesaler. We are aiming for the very highest quality food, and proudly no not use seed oils or processed food in our kitchen.
This would suit someone creative under the constraints of fresh seasonal produce, who has a flair for beautiful plating. It really does require someone who is very independent and self-managing, as you would carry out the weeks food preparation alone leading up to the weekend, coordinating with us around orders, pricing, menu plan, etc.
We are only open 2.5 days a week, but we anticipate you using the remainder of the week to prep the weekends food to make service focused on delivering awesome plated food. You will need to be very organized and create each weeks menu based on what is available, as well as price every dish and manage the running of the kitchen and hygiene/ food storage protocols.
We have an alcohol license for 300 people. Last year we only opened Saturday nights, mostly with concerts and up to around 250 guests. For Friday evenings and Sunday brunches we would expect 20-80 guests, although it is impossible for us to predict. It is the primary holiday season when more tourists are also in the area. The restaurant was shut a couple of years prior to this, so we would hope it gets busier.
It can be the same menu for both evenings, brunch can be handled flexibly. It is down to the chef to primarily plan this with us as support. In this manner, we want you to really own the kitchen and experience; we want to support you to express your craft!
Service
We run quite lean. Last year we employed a very talented young chef who ran the kitchen alone, cooking food for up to 250 guests. Our experience was that on busy concert nights nearly all orders came between 5-8pm, which is the time the concerts began, which made for an busy 3 hours.
- Richard has been running the pass; directing the chef as orders come in, and communicating with the runners.
- Nora is generally hosting artists and keeping an eye on everything.
- We employ 3 village teenagers who run plates, and also loading/unloading dishwasher. They are awesome!
- We employ 2 bar staff, one outside with the whole drinks range, and one inside taking all food orders.
- We have interns studying with us during this time period on the farm, and as part of their experience they will come to eat at the restaurant at the weekends too. We are like a big family at the farm over the summer, learning, working and having a bunch of fun! Our interns are often happy to help with dishing, some often have skills in plating, helping out with plating starters for example.
Accommodation & Eating
We can offer free simple farm accommodation, (or possibly glamping at the farm). Ridgedale is 7km away from the restaurant. There are rooms at the restaurant, which it is possible to stay in, but it would be quite lonely! During this period of time the farm is a hive of activity, and the chef got a lot from the social aspect of living with the farm crew last year. The sauna is lit every evening and there is a lot of inspiring folk sharing nice time together. We recommend you stay here, then your costs will be zero, amd it also allows you to get familiar with all aspects of the farm and be in sync with what is available. We have a rotation on cooking at the farm, so you are of course welcome to always eat free there.
We have a shared farm vehicle, and coordinate it around transporting yourself to the restaurant, or getting dropped off, etc, as different schedules intersect. We will likely have livestock on the land at the restaurant this year, so this should be quite easeful to manage.
We are also hosting a Regenerative Agriculture Festival which it would be great if you would be part of coordinating/overseeing the food planning for. Participants will be pitching in to cook feasts, but it always helps to have someone with an overview!
Pay
56,000 sek Brutto for 2 months. We would need you to be available and committed for the entirety of the period, given the short season.
Example menu from 2025
For context here in Sweden, in order to obtain an alcohol permit, the law states there must be several starters, mains and desserts available. Food must also be available the entire time alcohol is for sale. Alcohol policy in Sweden is aimed at lowering intake and ensuring public safety.
In our experience opening 5pm-11pm last year, nearly all food orders come between 5pm and 8pm.
You should plan around at least 3 starters, 3 mains and dessert. Below is typical of the sort of dishes we served last year.
In our experience opening 5pm-11pm last year, nearly all food orders come between 5pm and 8pm.
You should plan around at least 3 starters, 3 mains and dessert. Below is typical of the sort of dishes we served last year.
