Kock

Do you cook food that makes a difference every day? Service House Hemmet in Turku is seeking a cook. The position is part-time (93%) from 2026-09-14 to 2027-08-31 or as agreed. At Hemmet, food is about more than nutrition: a fragrant lunch, a favorite dessert, or a feast can create joy, community and memories. Hemmet is a Swedish-speaking service house with roots back to 1886. About 50 residents live with us in a warm, homely environment next to Vårdberget in Turku. We have a kitchen and a restaurant operation where meals are prepared with care, quality and respect for our customers. You will be an important part of a small, engaged team where everyone knows each other. We value collaboration, joy at work and the ability to influence your own work situation. We offer a meaningful job where you can see the results of your work every day, a pleasant workplace with short decision paths and a familial atmosphere, opportunities to affect menus, develop the operations and take responsibility, flexible working hours according to the organization’s needs, continuing education and development opportunities, company health care and staff benefits, and an employer who cares about staff well-being and capacity. About the job: As a cook at Hemmet you will be responsible together with the kitchen team for creating tasty and nutritious meals. We are looking for someone with training in the restaurant, large-scale catering or food service sector, with experience as a cook, with baking, à la carte cooking and banquet experience, who enjoys planning and creating meals that appeal to different groups, who is proactive, responsible and has good collaboration skills, who is flexible and solution-oriented, who has a genuine interest in the well-being of older people, and who masters Swedish. You will have the opportunity to contribute your own ideas and create meal experiences that brighten everyday life and holidays for our customers. The work includes: preparing all meals around the clock, menu planning and special diets, ordering and handling ingredients, self-checks and food hygiene, collaboration with care staff and other employees, development of the kitchen’s operations and meal experiences.