Executive Chef till Sheraton Stockholm Hotel

We are looking for an Executive Chef who wants to shape the culinary direction of Sheraton Stockholm and continue developing our restaurants and food concepts.

At the heart of our F&B offering are Mr. Bronck, our restaurant and grill concept, and Sally's, our bar and social destination. Together with breakfast, meetings, events and banqueting, they create a diverse operation where quality, creativity and commercial performance need to work hand in hand.

We are looking for an experienced culinary leader who can do exactly that.

Someone who is passionate about food and constantly thinks about the next menu, dish or concept, while being equally comfortable leading a large team, analysing food cost and ensuring that great ideas also make business sense.

The role

As Executive Chef, you have overall responsibility for the hotel's culinary operation and kitchen organisation. You set the culinary direction and ensure that quality, guest experience, team performance and financial results develop together.

A key part of your role will be the continued development of Mr. Bronck and Sally's. You will work closely with our F&B and beverage teams to evolve the food identity, menus and experiences and ensure that the concepts remain relevant, distinctive and commercially strong.

At the same time, you understand the complexity and scale of a large international hotel, including breakfast, meetings, events and banqueting.

Your key responsibilities include:

Lead the culinary direction and continuously develop menus, concepts and food experiences across the hotel

Drive the continued culinary development of Mr. Bronck and Sally's, including seasonal menus, new dishes, bar food and special concepts

Work closely with the beverage and F&B teams to create strong and cohesive food and beverage experiences

Ensure consistently high food quality, presentation and guest experience across restaurants, bars, breakfast and events

Identify trends and new opportunities that strengthen both our concepts and our commercial performance

Lead, coach and develop the kitchen leadership team and wider culinary organisation

Build a strong performance culture through clear expectations, feedback, training and development

Take an active role in recruitment, succession planning and talent development

Take full ownership of food cost, recipe costing, inventories, purchasing and waste management

Analyse financial and operational performance and turn insights into concrete improvements

Ensure efficient staffing and productivity while maintaining a sustainable working environment

Develop strong supplier relationships and balance quality, creativity and cost

Ensure compliance with food safety, hygiene, company policies and Marriott standards

Collaborate closely with F&B, Events, Operations, Finance and the wider hotel leadership team

Who we are looking for

You are a passionate and ambitious culinary leader who wants to make a mark.

You have the creativity and curiosity to develop restaurant concepts and menus, but also the maturity and commercial understanding to lead a complex operation. You set high standards without losing flexibility, and you know how to create both engagement and accountability in a team.

You understand that an Executive Chef is not only responsible for what leaves the kitchen. You are responsible for the people, the product and the performance behind it.

We believe you have:

Significant culinary experience from upscale or luxury hotels and/or high-quality restaurant operations

Previous experience as Executive Chef, Executive Sous Chef or in a comparable senior culinary leadership role

Experience from complex, multi-outlet operations

Strong à la carte experience combined with experience from high-volume operations such as breakfast, banqueting or events

A strong track record of developing menus, concepts and culinary experiences

Strong knowledge of food cost management, recipe costing, inventory and purchasing

Proven experience leading, developing and motivating kitchen teams

Strong commercial awareness and the ability to use financial and operational data to improve performance

A genuine curiosity for food, restaurants, hospitality and current trends

Strong communication and collaboration skills

The ability to combine high expectations with mature and grounded leadership

Fluency in English. Knowledge of Swedish and/or experience from the Swedish or Nordic market is an advantage

The right to work in Sweden

International experience is highly valued, whether gained in Sweden or abroad. What matters most is that you bring perspective, curiosity and the ability to combine international hospitality experience with an understanding of the market we operate in.

This is an opportunity to take culinary ownership of a large and diverse hotel operation while continuing to build Mr. Bronck and Sally's as destinations in their own right.

If that sounds like the challenge you have been looking for, we would love to hear from you.